Perfect Turkey
Ingredients: Turkey, Onion, Sage sprigs, Rosemary sprigs, Garlic head · 240 min cook time · 300kcal · ~₩61,200
Ingredients
5kg Turkey, 1개 Onion, 10개 Sage sprigs, 10개 Rosemary sprigs, 1개 Garlic head, 1컵 Softened butter, 2작은술 Sea salt, 1.5작은술 Cracked black pepper, 1개 Kitchen twine, 1개 Lemon, 4컵 Chicken stock
Instructions
1. Set the oven to 450°F (232°C) to ensure it's nice and hot for sealing juices and crisping the skin.
2. Ensure your turkey is completely thawed (start 2-3 days in advance) and has warmed up on the countertop for about an hour to reach close to room temperature.
3. Drain any juices from the roasting pan and pat the turkey completely dry with paper towels. This is crucial for crisp skin.
4. Peel and quarter one onion, cut a garlic head down the middle, and gather 10-12 sprigs of rosemary and sage for aromatics.
5. In a bowl, combine 1 cup (226g) of softened butter with 2 teaspoons of sea salt and 1.5 teaspoons of cracked black pepper. Mix well until evenly distributed.
6. Stuff the turkey cavity with the quartered onion, halved garlic head, and 8 sprigs of rosemary and sage.
7. Carefully work your hands under the turkey skin to create cavities, especially over the breast and into the legs. Apply large globs of the compound butter under the skin and spread it evenly.
8. Rub the remaining compound butter mixture all over the turkey, top and bottom, ensuring the skin is well coated.
9. Tie the turkey legs together with kitchen twine. Remove any plastic pop-out thermometers or plastic hooks that may come with the turkey.
10. In the roasting pan, add the remaining 2-4 sprigs of rosemary and sage, extra onions, and one whole lemon (halved) for added flavor to the pan juices.
11. Pour 4 cups of chicken stock into the roasting pan. This will help keep the turkey moist and contribute to the gravy.
12. Sprinkle a final bit of salt and pepper on top of the turkey skin for extra flavor.
13. Place the turkey in the preheated 450°F (232°C) oven for about 15 minutes. Then, reduce the oven temperature to 325°F (163°C).
14. Continue cooking the turkey for 10-12 minutes per pound. For a 12lb turkey, this would be 120-144 minutes.
15. Every 30 minutes, baste the turkey with the rendered fat and juices from the pan to keep it moist.
16. If the turkey skin is browning too much, especially at the tips, tent those areas with foil to prevent burning.
17. Cook until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh, without touching the bone.
18. Once cooked, remove the turkey from the oven, remove any foil tenting, and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute.
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