Recipe: Roast Turkey

Hey Steemians!

Here is my Mama's Christmas Roast Turkey recipe. It featured on my Christmas table this year and it is also featured in my Christmas post here: 

I had a request for the recipe so here it is now! I hope you enjoy! I hope it produces great results for you all in the turkey department.

 

Ingredients:

• 1 whole turkey  
• 125g of butter 
• Salt
• 5 celery sticks
• 2 carrots
• 2 onions

Stomach cavity stuffing:

• 1 orange
• Bunch of fresh thyme
• Bunch of fresh rosemary

Neck cavity stuffing:

• 3-4 slices of bread
• Few dashes of tomato sauce
• 1 onion
• 2 sprigs each of rosemary and thyme (you can even use a dried mixed Italian herb flakes)
• 1 tablespoon of white vinegar

Method: 

• Take the turkey and place it in a baking dish. Dry the excess moisture off the turkey skin using clean paper towel by lightly patting it.
• Place the turkey into the fridge overnight to allow the skin to dry further.
• The next day take your celery, carrot and onion and chop in large pieces and place into a baking dish.

• Remove the turkey from the fridge and place it into the baking dish on top of the chopped vegetables.
• Wash the skin of the orange and cut it into quarters and insert into the rear cavity of the turkey.

• Take your herb bunches. (Making sure to save 2 sprigs of each for the other stuffing recipe.) Bruise the rosemary and thyme herb bunches and insert into the rear cavity with the orange.

• Take the 3-4 slices of bread and rip into pieces and place these into a mixing bowl.
• Add a generous dash of tomato sauce to lightly moisten the bread.
• Dice 1 whole brown onion and add into the stuffing mixture.
• Add 1 tablespoon of vinegar to the stuffing mixture.
• Strip off rosemary leaves and chop a sprig of thyme and add to your stuffing mixture (you can also use a dried flakes Italian Herb mix).

• Use your hands to mix the stuffing well until all the ingredients are blended well. Insert this stuffing into the neck cavity and cover the stuffing with the skin of the turkey.

• Smother the turkey skin generously in butter and season with salt.

• Place the turkey in the oven and cook for an hour. After the turkey has been in for an hour then cover with aluminium foil and cook for a further 2 hours.
• After two hours of roasting remove the aluminium foil and cook for another 30 minutes.
• Rest the turkey for 2 hours at least covered in aluminium foil.

The orange, thyme and rosemary flavour will propagate throughout the turkey meat and blend with the buttery and salty flavour in the skin. Slice the turkey meat and serve with roast vegies. 

Thanks for your readership. Please upvote, resteem and follow if you like my work.

~La Dolce Firma~