Find out how to prepare delicious and succulent options to enjoy with the family
Christmas is a magical time when families come together to share love, joy and, of course, a table full of amazing flavours. Among the typical dishes of this festival, the roast turkey stands out as the main protagonist.
Whether it is the succulence of well-seasoned meat, the aroma that spreads throughout the house or the preparation ritual that unites generations, the end-of-year roast turkey is more than a simple dish; It is a symbol of tradition. So, check out the 5 recipes below that are sure to turn your Christmas dinner into an unforgettable event!
Herb roasted turkey
Ingredients
- 1 whole turkey, cleaned and without offal
- 1/2 cup melted butter
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- Salt and ground black pepper to taste
- 1 cup broth hen
Preparation method
In a bowl, mix the melted butter, garlic, rosemary, thyme, salt and black pepper. Place the turkey in a large roasting pan. Carefully separate the skin from the turkey breast and legs, without letting go completely. Rub the herb butter mixture under the skin of the turkey and all over the surface.
Pour the chicken broth into the baking dish. Place the turkey in the preheated oven at 200°C, basting it occasionally with the bottom of the pan, for about 3h30 or until it is completely roasted. Remove the turkey from the oven and let it rest for about 20 minutes before slicing.
Tip: serve garnished with lemon and aromatic herbs to taste.
Roast turkey in red wine with spices
Ingredients
Peru
- 1 turkey weighing approximately 4-5 kg
- 1 l of dry red wine
- 4 crushed garlic cloves
- 2 onions cut into rings
- 2 bay leaves
- 1 teaspoon ground cinnamon
- 5 cloves
- 1 teaspoon grated nutmeg
- 1 sprig of fresh rosemary
- Salt and ground black pepper to taste
- 100 g of melted butter
Sauce
- 2 cups tea broth marinade
- 1 tablespoon of corn starch diluted in 1 tablespoon of water
- 1 tablespoon butter
- Salt and ground black pepper to taste
Preparation method
Peru
In a large bowl, mix the red wine, garlic, onion, bay leaf, cinnamon, cloves, nutmeg, rosemary, salt and black pepper. Dip the turkey in the marinade, cover and refrigerate for at least 12 hours. Turn the turkey occasionally to ensure that the marinade penetrates well. Remove turkey from marinade, reserving liquid for gravy. Place the turkey on a baking tray, brush with melted butter and cover with aluminum foil.
Place in a preheated oven at 200°C for 2 hours. After this time, remove the aluminum foil, grease the turkey with the cooking juices and cook for another hour, or until it is golden and cooked.
Sauce
Strain the marinade and place it in a pan over medium heat. Add the diluted cornstarch and mix until it thickens. Add the butter, season with salt and pepper and cook until the sauce is velvety. Serve the turkey with the sauce.
Roast turkey stuffed with chestnuts and apricots
Ingredients
Peru
- 1 turkey weighing 4-5 kg
- Juice of 2 lemons
- 5 crushed garlic cloves
- 200 g of butter at room temperature
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- Salt and ground black pepper to taste
- 1 glass of dry white wine
Filling
- 200g chopped Brazil nuts
- 100g chopped walnuts
- 150 g chopped dried apricots
- 100 g of raisins clear
- 2 tablespoons butter
- 1 onion chopped
- 1 clove of minced garlic
- 1 1/2 cups roasted cassava flour
- Salt and ground black pepper to taste
Finish
- 1 tablespoon honey
- 2 tablespoons melted butter
Preparation method
Peru
Clean the turkey, removing any offal, and dry it well. Rub the lemon juice, garlic, salt and black pepper all over the meat, including under the skin, being careful not to break the skin. In a container, mix the butter with the rosemary and thyme and spread this herb paste over the entire surface of the turkey, even under the skin to ensure flavor and juiciness. Place the turkey in a container, wet it with white wine, cover with cling film and place in the fridge to marinate for at least 12 hours.
Filling
In a large skillet, melt the butter over medium heat and sauté the onion and garlic until golden brown. Add the Brazil nuts, walnuts, apricots and raisins, mixing well. Gradually add the cassava flour, mixing until a moist crumb forms. Season with salt and black pepper.
Remove the turkey from the marinade and fill the cavity with the prepared crumbs. Use kitchen twine to seal the cavity or secure with toothpicks. Place the turkey on a baking tray, cover with aluminum foil and cook for about 2 hours. Remove the foil, brush the turkey with the honey-melted butter mixture, and roast for another hour or until browned, basting with the pan liquid every 20 minutes.
Remove the turkey from the oven, transfer it to a serving platter and let it rest for 15 minutes before slicing.
Roast turkey with honey and orange
Ingredients
- 1 whole turkey, cleaned and without offal
- 1/2 cup honey
- Juice and zest of 2 oranges
- 1/4 cup melted butter
- Salt and ground black pepper to taste
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
Preparation method
In a bowl, mix honey, orange juice and zest, butter, salt and black pepper. Place the turkey in a large roasting pan. Drizzle the turkey with half of the honey and orange mixture, rubbing it well over the entire surface. Place the rosemary and thyme sprigs inside the cavity of the turkey. Baking preheated to 200°C for about 3 hours, watering occasionally with the remaining honey and orange mixture. Remove from the oven and let rest for 20-30 minutes before slicing.
Roast turkey with farofa
Ingredients
- 1 whole turkey, cleaned and without offal
- Olive oil, salt and ground black pepper to taste
- 8 cloves garlic, minced
- Juice of 2 lemons
- 1 glass of dry white wine
- 1/2 cup melted butter
- 2 chopped onions
- 2 cups cassava flour
- 1 cup chopped Brazil nuts
- 1 cup of tea raisins
- 1/2 cup crushed green chili tea
Preparation method
In a baking dish, season the turkey with salt, black pepper, half the chopped garlic and lemon juice, rubbing the entire surface well. In a bowl mix the white wine and melted butter. Baste the turkey with this mixture. Cook in a preheated oven at 200°C for about 3 hours or until completely cooked, basting occasionally with the cooking juices.
While the turkey roasts, prepare the crumbs. In a large skillet, heat the olive oil over medium heat and sauté the remaining onion and garlic until golden brown. Add the cassava flour and mix until lightly golden. Add the Brazil nuts, raisins and green perfume. Season with salt and black pepper. Mix well for a few minutes until a homogeneous mixture is obtained. Remove the turkey from the oven, place it on a serving plate and cover it with crumbs. Serve then.
Source: Terra
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.
