Fail-Safe Roast Turkey
Ingredients: Turkey, Onions, Celery, Carrots, Rosemary · 275 min cook time · 450kcal · $75.00
Ingredients
7kg Turkey, 4to taste Onions, 1bunch Celery, 1bunch Carrots, 1to taste Rosemary, 1to taste Bay leaves, 0.5pack Butter, to taste Sea salt, to taste Black pepper, 0.5to taste Nutmeg, 600g Stuffing, 2to taste Clementine, 1to taste Thyme
Instructions
1. Take the turkey out of the fridge at least 2 to 2 and a half hours before cooking.
2. Prepare a trivet by chopping onions, celery, and carrots roughly, and place them in a roasting tray with rosemary, bay leaves, and turkey giblets.
3. Rub about half a pack of softened butter all over the turkey skin.
4. Season the turkey generously with sea salt, ground black pepper, and grated nutmeg.
5. Stuff the turkey from the neck end with 600 grams to a kilo of stuffing, and tuck the skin back under.
6. Place the stuffed turkey on top of the trivet in the roasting tray, and add clementines and herbs to the cavity for aroma.
7. Insert a thermometer into the fattest part of the turkey, and cover the bird with foil.
8. Cook in the oven at 180°C / 350°F, calculating 35 minutes per kilo.
9. Halfway through cooking, remove foil, baste the turkey with cooking juices, put the foil back on, and remove foil again half an hour before the end to crisp the skin.
10. Remove turkey from the oven, let it rest on a warm platter covered with foil and a tea towel for at least 2 hours before serving.
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