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2019 / PALATE VOL9 / RECIPES

Whole Turkey

filler
 
INGREDIENTS
1 whole turkey
2-3 tbsp lemon juice
2 tsp sea salt
yellow onion, quartered

¼ cup celery leaves, divided

¼ cup Italian parsley, divided 

1 large carrot, peeled and chopped

¼ cup olive oil or softened butter

4 sprigs  fresh rosemary
4 sprigs fresh thyme
2 cups chicken stock

 

5 Rules for a Perfect Holiday Centerpiece

1. Completely thaw your turkey if frozen
2. Determine cooking time by multiplying the weight of the bird by 13 (10 lb turkey = 130 minutes)
3. Cook the stuffing separately , not in the turkey.
4. Start on high heat to brown and reduce heat until cooked through
5. Use a meat thermometer. Fully cooked turkey should ready 165°F

Method:

1. Preheat oven to 400°F. Brush the entire turkey (inside and out) with lemon juice and sprinkle with sea salt. Place onion, celery leaves and parsley inside the main cavity. 
2. Truss the turkey with twine such that the legs and wings are held together and tucked under the turkey's body. Generously rub the outside with butter or olive oil and sprinkle with salt and pepper. Place on a roasting rack over a large deep roasting pan to catch the juices. Top the bird with rosemary and thyme. 
3. Calculate the cooking time according to the weight. 
4. Cook the turkey at 400°F for 30 minutes to brown. 
5. Reduce heat to 350°F. Add chicken stock to the bottom of the roasting pan (1 cup at a time). This helps to retain moisture in the turkey. Cook, until internal temperature is taken in the meatiest part of the thigh reads 165°F. Add stock to base of the pan as needed. Tent legs and wings if needed with tin foil to prevent burning. 
6. Remove turkey from oven and allow to rest tented with tin foil for at least 20 minutes before carving. 


 


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