The Ultimate Roast Turkey Recipe

It’s December! Meaning the festive season is well and truly upon us. Tis’ the season to be jolly, and one way of guaranteeing that for you and your family is an amazing turkey recipe that will be talked about long after christmas is over. This deliciously decadent recipe was prepared by Lenard’s Culinary Coach Elle Harrison, follow it step by step for masterful results.

turkey

Serves: 10-12

Ingredients

1 medium (4.5 – 5.5kg) Lenard’s free range turkey
1 orange
4 garlic cloves, peeled
2 brown onions
1 cinnamon quill
2 tbsp olive oil
8 thyme sprigs
40g butter, melted
750ml chicken stock

Method

1. Preheat the oven to 200C. Wash the turkey under cold running water and pat dry with paper towel. Set aside.

2. Peel and quarter the brown onions and place in a medium bowl. Quarter the orange and add to the onions, along with the garlic cloves and cinnamon quill. Add the olive oil and use your hands to gently coat all the ingredients. Gently fill the body cavity with the ingredients, then truss the turkey.
NOTE: By filling the Turkey cavity with aromatics such as citrus, spices and onions instead of stuffing, this reduces the cooking time and infuses the Turkey and pan juices with extra flavour. For a more contemporary presentation, you can bake a stuffing of your choice in a loaf tin separately and serve sliced on a platter for your guests alongside your roast Turkey.

3. In deep roasting dish, place the thyme sprigs on the bottom and put the trussed turkey on top. Brush all over with melted butter and pour the stock around the turkey.

4. Roast for 30 minutes. Baste the turkey with the pan juices and reduce the heat to 180C and continue to roast for 50 minutes per kg, making sure to baste the turkey every 30 minutes. If the legs are browning more than the rest of the bird, cover them loosely with greased foil.

5. Once cooking time is up, check the turkey by piercing through the thickest part to see if the juices run clear. Alternatively, you can use a kitchen thermometer to check the core temperature is 74C. Cover the roasting dish loosely with foil and set aside in a warm place to rest for at least 15 minutes.

6. Skim the fat and retain the pan juices for the perfect gravy. 77. Carve the turkey and serve on a platter alongside stuffing, gravy and cranberry sauce.

 

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