Thaw your turkey, in the fridge, in its package. The time to thaw is according to its weight. It takes about 24 hours to thaw each 2 kg. My turkey was 4.75 kg, 3 days was more than enough for thawing. Calculate the time needed for your turkey and thaw accordingly. If your turkey is fresh, skip this step.
When it is fully thawed, you need to carefully take your turkey out of its package and pat it dry. Take the giblets (usually in a little bag) and the neck out of the cavity, you can use them for something else (i just haven’t figured out what). Best results are achieved if you cook the turkey on an elevated rack inside the pan, this way while it cooks it doesn’t touch anything and the bottom doesn’t get soggy.
Chop all your vegetables mentioned at the top. Reserve some to fill in the cavity of the turkey (especially half a lemon and some herbs). In the bottom of the pan place the onion, celery, carrot, apple, lemon, cinnamon, bay leaves, rosemary sprigs, and 1 cup of stock / water.
Place the rack in the pan, and put the turkey on it. Brush it with melted butter. I don’t use a lot of butter, since turkey meat is fatty but butter seals for moisture and gives a nice taste. You can always use more if you like.
In a bowl mix the salt, black pepper, paprika, herbes de Provence, and cinnamon. Then massage this mix on the turkey, make sure to get it evenly. Place the turkey breast side up, tuck the wings under, and tie the legs together with some kitchen twine. You don’t need to but it looks nicer and cooks evenly.
Figure out the cooking time for your turkey. Follow this rule: 40 mins per 1kg for the first 4kg, then 45 mins for every 1kg over that weight. My turkey is 4.75 kg and as per this calculation, needs 3 hours and 13 minutes. I kept it in the oven for just a bit less.
Cooking: Cover the turkey with aluminum foil and keep it covered for the first 1.5 hours. Start cooking at 220°C for the first 30 minutes, then bring the temperature down to 170°C for the remainder of the cooking time. Cook it covered for 30 minutes at 220°CContinue cooking it covered for 1 hour at 170°CContinue cooking it uncovered for another 1 hour and 45 mins (if your turkey is bigger, this part will be longer) To test for doneness with a thermometer, stick a thermometer in the thigh and breast, try to find the thickest places and temperature should read 85°C. Without a thermometer, and as per my readings one should cook for the advised time and then test by cutting, clear juices should come out. If they are not clear, continue cooking. I’ve always checked with a thermometer, but I know not everyone owns a meat thermometer so the juice test might be for you.
Once it is cooked (and you are sure of that), move it to your serving plate. Decorate with some greens, herbs, spices, cranberries, chestnuts etc. Then cover it for 20 minutes so juices are reabsorbed. This is very important, do not skip this step.
Meanwhile: make the gravy. Blitz together the juices, veggies, and herbs found at the bottom of the pan. First take out the bay leaves and cinnamon sticks. Then squeeze the juice out of the lemons and throw away the peel. Then move everything to a small pot and blend with an immersion blender. Or move everything to a regular blender and blend. It will become a beautiful creamy mix without the addition of anything. Then bring to a boil and voila. You can taste and adjust, for salt, lemon, maybe add some mustard, wine or cream but mine tasted fantastic I didn’t add a single thing.
Serve the turkey with rice, or mashed potatoes, sides, and salads, whatever you like. And make tons of sandwiches with the leftovers ♥️.
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