Roast turkey

Merry Xmas and a very happy new year to all my well wishers, followers, friends,family, enemies et al  . Getting a roast turkey right is as simple as breathing as long as you have a meat thermometer. You can do whatever you want, but ensure that you cook 30 mins per kg and another 20-25 mins for browning. Keep it simple that’s what it takes to get a good roast.

Internal temperature has to be around 80 degree Celsius to keep it moist and for that you need to probe a thermometer after 45 mins.

1 turkey (around 3 kg)
50 grams of butter mixed with 1 teaspoon of pepper, 1 teaspoon of finely chopped rosemary and thyme
2 cups of white wine
1 cup of blueberry
1-tablespoon sugar

While roasting

2 medium size carrots
3-4 sprigs of celery
4 sprigs of thyme
2 sprigs of rosemary
3 medium sized potatoes cut in to half/quarter
2 pods of garlic in half
2-3 onions cut in to big slices
150 ml of white wine

Stuffing
1 lemon bruised with sharp knife
4 sprigs thyme
2 sprigs rosemary

Method

Wash the turkey and dab it to dry. Apply half the butter evenly infused with thyme and rosemary. In a tray place the veggies mentioned while roasting and place the turkey in top. Insert the lemon and the thyme and rosemary in the cavity and roast it for 1 hour 15 mins in a pre heated oven at 200 degree Celsius. Add the potatoes and the increase the temp to 240 degrees and finish it off for another 20-30 mins to brown the skin.

Sauce

Blueberry 100 grams
100 ml of juices from roasting (sieved)
1 tablespoon sugar

Simmer the juices and add blueberry until it disintegrates and serve it with the turkey

Categories: Travel Cuisine

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