Roast Turkey

organic roast turkey
  • The Organic Turkey: Choose a fresh, free-range bird, ideally around 4-5kg (8-11 lbs) to feed 8-10 people.
  • Aromatics: Onion, carrot, celery (the holy trinity of roasting!), garlic, orange or clementine, fresh herbs like rosemary, thyme, and sage.
  • Fats: Butter or olive oil for basting, and some bacon.
  • Seasonings: Salt, pepper, and a little nutmeg for that festive touch! (optional)
  • Stuffing (optional): Breadcrumbs, sausage meat, your favorite herbs and spices, butter, salt and pepper.
Method

The Perfect Christmas Turkey: A Recipe of Triumph

Ah, the Christmas turkey. It's the centerpiece of the feast, the crown jewel of the table, the dish that makes or breaks the holiday. No pressure, right? But fear not, festive friend! With this recipe and a sprinkle of Christmas cheer, you'll be carving up a masterpiece that will have everyone singing your praises (and maybe even requesting seconds...or thirds).

Instructions:

  1. Prep the Turkey: Store your turkey below 8°c once you receive it. Take it out an hour before cooking to let it come to room temperature. Remove any giblets (if you have any).

  2. Get Stuffing (if using): If you're going the stuffing route, get creative! Mix your chosen ingredients with breadcrumbs, herbs, and a touch of liquid (broth, melted butter) to bind it all together. Don't overstuff the cavity – you want the turkey to cook evenly.

  3. Flavour Fiesta: Roughly chop the onion, carrot, and celery, and scatter them in your roasting pan. Stuff the turkey cavity with the orange/clementine, herbs, and a few garlic cloves. Drizzle the bird with olive oil or melted butter, and season generously with salt, pepper, and that touch of nutmeg if you are using it.

  4. Roasting Time! Preheat your oven to 180°C (350°F), and roast for about 30-35 minutes per kilo PLUS 30 mins (roughly 3 hours for a 5kg bird).

  5. Basting is Blessing: Every 20-30 minutes, baste the turkey with the pan juices to keep it moist and flavorsome. You can also add some additional butter, wine, or broth to the pan for extra richness.

  6. Temperature Test: The key to a perfectly cooked turkey is juicy meat, not dry poultry. To test,  insert a meat thermometer into the thickest part of the thigh. It should reach an internal temperature of 75°C (167°F). If the juices run clear and the meat pulls away easily, you're good to go!

  7. Rest and Recharge: Once cooked, take the turkey out of the oven and tent it loosely with foil. Let it rest for at least 30 minutes, preferably an hour, to allow the juices to redistribute and ensure a succulent bird.  I like rest it on the breast side (although this can be a challange to turn over with a big bird) which guarentees nice moist breast meat.

  8. Carving Celebration: Now comes the grand finale! Transfer the turkey to a serving platter and get ready to carve. There are plenty of tutorials online, but remember, confidence is key! Just follow the natural lines of the muscle fibers and slice away.

  9. Gobble 'til you Wobble: Serve your masterpiece alongside your favorite Christmas sides, gravy, cranberry sauce, and all the trimmings. And then, relax, rejoice, and savour the compliments as your perfectly cooked turkey steals the show (and maybe a few hearts) this Christmas.

Tips and Tricks:

  • Tent with foil: If the skin starts to get too brown, loosely tent the turkey with foil to prevent burning.
  • Make gravy magic: Don't discard those pan juices! They're the base for a delicious gravy to drizzle over your turkey and sides.
  • Leftover love: Don't worry, there will be leftovers. Get creative with turkey fricassee, pot pies, or even turkey stir-fries!

With this recipe and a little Christmas spirit, you're sure to roast a turkey that will have everyone singing your praises and asking for seconds.

Difficulty
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