Why is turkey the star at a Thanksgiving meal and other holiday occasions? On a family farm, cows and hens were domesticated until they could produce milk and eggs. Turkeys were raised for their meat and readily available in abundance with a single bird large enough to feed a crowd. A roasted turkey on the dining table with its glistening golden brown crispy skin is always inviting, impressive and eye-catching. Traditionally, served with stuffing, mashed potatoes and cranberry sauce. Delicious, comforting and definitely satisfying.
Select a turkey at least one and a half pounds per person. That way there will be plenty to feed plus have leftovers. Thaw a frozen turkey in the refrigerator for 2 to 3 days. To be safe, don't defrost at room temperature, but in the fridge. One hour before cooking, keep either fresh or frozen turkey at room temperature. This will help the bird to cook evenly. Pull out all the giblets from the cavity and use them for gravy, if desired. Rinse the bird, pat dry with paper towels. Season it well with salt and freshly cracked ground black pepper. Tuck butter under the skin to flavour the meat and keep it moist. Roast in a preheated oven at 350 F or 180 C until a meat thermometer inserted into the thickest part of the thigh registers 165 F or 74 C. Cooking time will vary depending on the size, stuffed or unstuffed. Baste the bird with drippings and rotate the pan at regular intervals to ensure that it is uniformly cooked and browned. Allow to rest for 15 minutes before carving. This wonderful succulent bird is surprisingly easy to prepare.
Turkey is an excellent source of protein, low in fat (without the skin) and calories. It also contains iron, zinc, potassium, phosphorus and selenium. Lowers bad cholesterol and stabilizes insulin levels. It is loaded with tryptophan, a sleep-inducing amino acid, improving sleep quality. Overall, turkey is tasty with essential nutrients that are good for you.
Select a turkey at least one and a half pounds per person. That way there will be plenty to feed plus have leftovers. Thaw a frozen turkey in the refrigerator for 2 to 3 days. To be safe, don't defrost at room temperature, but in the fridge. One hour before cooking, keep either fresh or frozen turkey at room temperature. This will help the bird to cook evenly. Pull out all the giblets from the cavity and use them for gravy, if desired. Rinse the bird, pat dry with paper towels. Season it well with salt and freshly cracked ground black pepper. Tuck butter under the skin to flavour the meat and keep it moist. Roast in a preheated oven at 350 F or 180 C until a meat thermometer inserted into the thickest part of the thigh registers 165 F or 74 C. Cooking time will vary depending on the size, stuffed or unstuffed. Baste the bird with drippings and rotate the pan at regular intervals to ensure that it is uniformly cooked and browned. Allow to rest for 15 minutes before carving. This wonderful succulent bird is surprisingly easy to prepare.
Turkey is an excellent source of protein, low in fat (without the skin) and calories. It also contains iron, zinc, potassium, phosphorus and selenium. Lowers bad cholesterol and stabilizes insulin levels. It is loaded with tryptophan, a sleep-inducing amino acid, improving sleep quality. Overall, turkey is tasty with essential nutrients that are good for you.
Ultimate Roast Turkey
(Serves 8 or 10)
Ingredients:
1 whole turkey (5.455 kgs or 12 pounds)
1 cup salted butter (softened)
1/4 cup honey
1/4 cup white wine
1 large Spanish onion (halved)
1 lemon (halved)
1 large garlic head (halved crosswise)
1 bunch fresh thyme
freshly cracked black pepper
2 tablespoons extra-virgin olive oil
salt
Method:
Thaw a frozen turkey in the refrigerator for 2 to 3 days. Don't defrost at room temperature, but in the fridge to be safe. One hour before cooking, keep either fresh or frozen turkey at room temperature. It will cook more evenly.
Preheat the oven to 350 F or 180 C.
Pull out all the giblets from the cavity and use them for gravy, if desired. Rinse the bird, pat dry with paper towels. Season it well with salt and freshly cracked ground black pepper. Carefully lift the skin and spread the butter all over the meat under the skin. Do not spread on top of the skin.
Stuff the cavity with the onion, lemon, garlic and a bunch of thyme leaves. Tie the ends of the drumsticks together with a twine.
Using a silicone brush, apply olive oil on the outer skin.
Place the turkey facing breast side up on a rack set in a roasting pan, filled with 1-inch water. Adding water to the pan keeps the turkey moist during the cooking process. Ensure to tuck the wings underneath. Cover the bird with an aluminum foil and transfer the pan to the oven. Baste the bird with drippings and rotate the pan at regular intervals (every 30 minutes) to ensure that it is uniformly cooked and browned. Remove the aluminum foil in the last hour so that the skin browns evenly.
Roast turkey until an instant-read thermometer inserted into the thickest part of the thigh registers 165 F or 74 C.
Mix honey with white wine, brush all over the turkey five minutes before taking it out of the oven. Keep a watchful eye, the skin browns quickly.
Allow to rest for 15 minutes before carving.
Carve, serve slices with gravy accompanied with stuffing and cranberry sauce.
Note:
Gravy
Ingredients:
2 tablespoons butter
1/4 cup flour
Drippings from the pan (strained or use a separator)
1/2 cup cream or milk
1/4 teaspoon pepper powder
1/2 teaspoon dried thyme
salt
Method:
Melt butter and sprinkle flour. Using a whisk, cook flour for a couple of minutes, then slowly mix in the drippings to avoid any lumps. Add the cream, thyme, season with pepper and salt.
Simmer until the gravy thickens, then serve.
Note:
Cranberry Sauce
Ingredients:
340 grams fresh cranberries
200 ml water
3/4 cup white or brown sugar
a dash of lemon juice
Method:
Wash fresh cranberries, transfer in a saucepan with water, sugar and a dash of lemon juice. Bring to boil until berries start to pop, about 5 minutes. Cool and serve chunky sauce or strain. Sauce thickens as it rests.
Note:
(Serves 8 or 10)
Ingredients:
1 whole turkey (5.455 kgs or 12 pounds)
1 cup salted butter (softened)
1/4 cup honey
1/4 cup white wine
1 large Spanish onion (halved)
1 lemon (halved)
1 large garlic head (halved crosswise)
1 bunch fresh thyme
freshly cracked black pepper
2 tablespoons extra-virgin olive oil
salt
Method:
Thaw a frozen turkey in the refrigerator for 2 to 3 days. Don't defrost at room temperature, but in the fridge to be safe. One hour before cooking, keep either fresh or frozen turkey at room temperature. It will cook more evenly.
Preheat the oven to 350 F or 180 C.
Pull out all the giblets from the cavity and use them for gravy, if desired. Rinse the bird, pat dry with paper towels. Season it well with salt and freshly cracked ground black pepper. Carefully lift the skin and spread the butter all over the meat under the skin. Do not spread on top of the skin.
Stuff the cavity with the onion, lemon, garlic and a bunch of thyme leaves. Tie the ends of the drumsticks together with a twine.
Using a silicone brush, apply olive oil on the outer skin.
Place the turkey facing breast side up on a rack set in a roasting pan, filled with 1-inch water. Adding water to the pan keeps the turkey moist during the cooking process. Ensure to tuck the wings underneath. Cover the bird with an aluminum foil and transfer the pan to the oven. Baste the bird with drippings and rotate the pan at regular intervals (every 30 minutes) to ensure that it is uniformly cooked and browned. Remove the aluminum foil in the last hour so that the skin browns evenly.
Roast turkey until an instant-read thermometer inserted into the thickest part of the thigh registers 165 F or 74 C.
Mix honey with white wine, brush all over the turkey five minutes before taking it out of the oven. Keep a watchful eye, the skin browns quickly.
Allow to rest for 15 minutes before carving.
Carve, serve slices with gravy accompanied with stuffing and cranberry sauce.
Note:
- Ensure to remove the neck and giblets if any from the turkey cavity.
- Butter can be seasoned with herbs and spices, as desired.
- Wine can be substituted with a dash of water.
- The 12 pound turkey took 3 hours 30 minutes to roast. It was perfectly moist and delicious.
- If water dries out from the roasting pan, add more.
- Turkey roasting time, click the following link: https://www.canadianliving.com/food/food-tips/article/downloadable-turkey-roasting-times
- Stuffing recipe link: https://www.celebrationinmykitchen.com/roasted-chicken-stuffed-with-sausage--bacon
- Mashed Potatoes recipe link: https://www.celebrationinmykitchen.com/stuffed-meatloaf/stuffed-meatloaf
- Refrigerate any leftover turkey and consume in a couple of days.
Gravy
Ingredients:
2 tablespoons butter
1/4 cup flour
Drippings from the pan (strained or use a separator)
1/2 cup cream or milk
1/4 teaspoon pepper powder
1/2 teaspoon dried thyme
salt
Method:
Melt butter and sprinkle flour. Using a whisk, cook flour for a couple of minutes, then slowly mix in the drippings to avoid any lumps. Add the cream, thyme, season with pepper and salt.
Simmer until the gravy thickens, then serve.
Note:
- Press out the cloves from the cooked garlic placed inside the cavity of the bird and mix with the drippings.
Cranberry Sauce
Ingredients:
340 grams fresh cranberries
200 ml water
3/4 cup white or brown sugar
a dash of lemon juice
Method:
Wash fresh cranberries, transfer in a saucepan with water, sugar and a dash of lemon juice. Bring to boil until berries start to pop, about 5 minutes. Cool and serve chunky sauce or strain. Sauce thickens as it rests.
Note:
- Add sugar depending on the tartness of the berries.
- Canned jellied cranberry sauce served with the turkey.
