How to prepare the Christmas turkey: ideas, tips and basic recipe

Tender and juicy roast turkey with very crispy skin with some tips to be the protagonist of your Christmas dinner or lunch.

Tender and juicy roast turkey with very crispy skin with some tips to be the protagonist of your Christmas dinner or lunch.

Recipe for 6 people.

Classic (no restrictions), Special (Slow Food), Gluten Free, Gluten Free and Lactose Free

Preparation: 02:30 + + marinating time

Intermission: 01:00

TOOLS

1 cutting board(s), 1 baking tray(s), 1 bowl(s) (or other container for marinating the turkey), 1 bowl(s), 1 cooking thermometer (optional)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients Traditional turkey

– 4.5 kg of turkey

– 75 g unsalted butter (optional)

Ingredients Traditional Turkey – Marinade

– lemon to taste (slices)

– orange to taste (slices) (optional)

– 1 1/2 onion(s), coarsely chopped

– 3 cloves of garlic, lightly crushed

– 3 stalks of celery, about 5 cm each.

– 3 cloves ^THE

– 3 pieces of cinnamon sticks, about 1cm each. ^THE

– laurel to taste

– Salt to taste

– pepper to taste ^THE

Ingredients for Homemade Turkey Stock (optional):

– neck and offal (see recipe) to taste like turkey (optional)

– 3/4 unit of onion, cut into large pieces (optional)

– 3 cloves of garlic with the peel, slightly crushed. (optional)

– 3 stalks of celery, about 5 cm each. (optional)

– carrot to taste (2 thick slices for every kilo of bird) (optional)

– bay leaf to taste (optional)

– thyme to taste (sprigs – (optional)

– pink peppercorns to taste (optional) ^THE

– salt to taste (optional)

– parsley to taste (stalks) (optional)

PREPARATION:

To prepare the traditional Christmas turkey, here are some ideas to inspire you:

Farofa: Use various flours (cassava, corn, stale bread, donut, almonds, flaxseed, panko), Moroccan couscous, quinoa, savory granola, etc.

Some suggestions:

1. Farofa with dried fruit
2. Farofa with oil seeds, bacon and fresh herbs
3. Farofa with pineapple, bacon and lemon zest
4. Farofa with caramelized onion, raisins and thyme
5. Farofa with Grilled Banana (from Terra, Nanica, Prata), Sausage and Spring Onion

Fresh fruit: use whole fruit or cut into pieces, alone or combined with each other, accompanied or not by dried fruit, fresh herbs, lemon zest, etc.

Some suggestions:

1. Apples
2. Pears
3. Apricots
4. Oranges
5. Mandarins

Sauces:

1. Sauce with the bottom of the pan: blended with Wine (Red, Madeira, Port)
2. Sauce with turkey broth (made with turkey neck and giblets): Creamy turkey broth with green pepper, mustard, fresh herbs (thyme, rosemary, mint)
3. Sauce with Reduced Fresh Fruit Juices, such as Orange, Pineapple, Passion Fruit, with Spices, Balsamic Vinegar, Fresh Herbs.

Preparation TRADITIONAL RECIPE:

1. If you purchased the turkey frozen, thaw it in the refrigerator overnight.
2. Remove the turkey from the refrigerator and separate the neck and giblets to make a stock to use as a base for a gravy (optional).
3. If you are seasoning or re-seasoning the turkey, start by placing it in the marinade, preferably at least 12 hours before cooking (see preparation).
4. When roasting the turkey, separate the other recipe ingredients and utensils.
5. If you are stuffing the turkey, prepare the stuffing before assembling.
6. In a bowl, prepare the tanning mixture with honey and water (you can season it with spices suitable for the filling and/or sauce) and set aside.

PREPARATION:

Turkey – Marinade::

1. If you have purchased the turkey already seasoned, it is advisable, but not mandatory, to re-season the chicken to have a less standardized flavor, use your own seasoning and, thus, obtain a more personalized roast.
2. If you do not want to season again, skip this step, otherwise follow the steps below for unseasoned or pre-seasoned turkey.
3. The recommended marinating time is at least 12 hours, this time can be changed depending on availability. However, the longer it sits in the seasonings, the better it will absorb the flavors.
4. Start by washing the turkey well under running water and then immerse it in clean water while you prepare the marinade.
5. The marinade described in the ingredients is just a suggestion: ideally use your favorite seasonings.
6. Wash the turkey again, drain it well and dry it with absorbent paper.
7. Immerse it in the marinade, place it in a suitable container, covered and keep in the refrigerator for the chosen time, turning it halfway through cooking.

Homemade turkey broth (optional):

1. If you use broth to make the sauce, take advantage of the marinating time to prepare it, or prepare the broth while the turkey roasts.
2. Wash the turkey neck and giblets well.
3. Place the turkey neck and giblets in a pan, cover with water and let boil to sanitize, while you prepare the other ingredients for the broth.
4. Wash the onion, peel it and cut it into large pieces
5. Wash the garlic and crush it lightly with the side of the knife.
6. Wash the carrot and cut into slices.
7. Wash the bay leaves, thyme and parsley stems.
8. Drain the turkey cleaning water.
9. In the pan together with the neck and boiled offal, add the vegetables, aromatic herbs, peppercorns and season with a little salt.
10. Cover again with water and place over high heat.
11. When it boils, reduce the heat to low to cook slowly and combine all the flavours: the recommended time is 1 hour for each kilo of turkey and a maximum of 4 hours.
12. During cooking, check the amount of water, add more if necessary.
13. At the end of cooking, turn off the heat and filter the broth through a fine mesh strainer.
14. If you make the broth in advance, let it cool in the pan, then strain it and store it in the refrigerator until ready to use.

Peru – Assembly:

1. Preheat the oven to 200°C.
2. Remove the turkey from the marinade and clean it of any seasoning residues.
3. Optional – spread the butter between the meat and the skin of the turkey, being very careful not to tear the skin, this will make the meat more tender.
4. Stuff the turkey (optional) and tie the legs with string.
5. Turn the turkey wings face down and tie them securely.
6. Brush the entire surface of the turkey with the honey tanning mixture.

Turkey -Roast:

1. Place the turkey in a roasting pan
2. Pour the strained marinade and the seasoning left over from basting the turkey in the roasting pan.
3. Cover the turkey with aluminum foil and place it in a preheated oven at 200°C.
4. Roast for about 1 hour for each pound of turkey.
5. Water it every half hour with the liquid from the pan, if necessary add boiling water so that the liquid does not burn.
6. Remove the foil 30 minutes before cooking and raise the temperature to high to brown the turkey skin.
7. Check if the meat is cooked. If you have a kitchen thermometer, use it on different parts, such as breasts and thighs, it will be cooked and juicy when the temperature of the meat reaches 65°C.
8. If necessary, protect the parts that may appear darker with aluminum foil to prevent them from burning.
9. Turn off the oven and remove the wires.
10. After cooking, keep the turkey wrapped in foil for at least 30 minutes: if tightly closed it will lose some temperature, but this rest allows the meat to naturally absorb its liquids, making it juicier.
11. While the turkey rests, prepare the gravy (using the base of the roasting pan, turkey stock, or reduced fruit juice as a base).

FINALIZATION AND ASSEMBLY:

1. Unwrap turkey and transfer to a platter or cutting board.
2. If desired, garnish with fresh or dried fruit, caramelized onions, egg strands, etc.
3. Serve the sauce separately, in a gravy boat.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.