How to prepare a turkey for Christmas Eve
Ingredients: turkey, stuffing, giblets, onions, carrots · 10 min cook time · 685kcal · ~₩80,000
Ingredients
1whole turkey, 1portion stuffing, 1portion giblets, 2medium onions, 2medium carrots, 1stalk leek, 250g butter, 1pinch salt, 1pinch pepper, 1sprig thyme, 1fruit clementine
Instructions
1. Start by stuffing the turkey. It's not glamorous, but it guarantees amazing flavour. Put the stuffing into the neck end of the turkey, not the cavity end, to allow for air flow and efficient cooking.
2. Use a 40x30 cm roasting tray, or one that fits the bird and your fridge/oven. Create a trivet at the bottom of the tray using the giblets, onions, carrots, and leek. This will hold the turkey off the bottom of the tray and add massive flavour to the gravy.
3. Place the turkey on top of the trivet.
4. Prepare a flavoured butter. Take 250g of room temperature butter. Season it with salt, pepper, thyme, and clementine zest. Mix it all together.
5. Place the zested clementine and some thyme inside the turkey's cavity. This will scent and flavour the inside of the turkey as it cooks.
6. To get the flavoured butter under the skin, use a spatula to carefully separate the skin from the breast meat, creating a pocket. Push the butter into this pocket. As the turkey cooks, the butter will slowly bubble between the skin and breast meat, keeping it moist and succulent.
7. Wrap the prepared turkey in foil and place it in the fridge overnight. This allows all the incredible dishes you've made ahead to be roasted to perfection tomorrow.
Source: Watch the original video