- Turkey1 As needed
- Butter115 Gram(s)
- WaterAs needed
- Salt500 Gram(s)
- Carrot2 Piece(s)
- Celery2 Piece(s)stalks of celery
- Thyme2 Piece(s)branches of thyme
- Bay Leaf1 Piece(s)
The Thanksgiving roast turkey is a real institution. For over two centuries now, turkey has been the dish of choice for this meal every year.
Firstly the preparation is long. Secondly, cooking a 10 kg turkey and making it juicy and not dry is a challenge. Some people, especially in the southern United States, fry it in a big (huge) pan of oil. This method is a little greasy, and lacking finesse for my taste, we will make the traditional recipe in the oven.
Prepare your roast turkey
The night before, wash the turkey and recover the offal
Rub the turkey with salt
Place the turkey in a container large enough to cover.
Cover with water.
If you wish, add black pepper, brown sugar, thyme and rosemary
Refrigerate for the whole night.
The next day steps
The next day, take the turkey out of its container then Wash it thoroughly.
Let it dry before continuing the recipe.
Preheat oven to 175 degrees C (350 degrees F)
Put the turkey in its baking dish, chest down
Melt half the butter and brush the turkey with
Stuff turkey with stuffing
Add a sprig of thyme and rosemary leaf
Tie the legs of the turkey.
If you enjoy this recipe you can try Laquered Duck Chinese Style
Divide the chopped vegetables in the bottom of the dish.
Add 1 glass of white wine to the bottom of the dish to add flavor if you wish.
Cook until the turkey has an internal temperature of 85 ° C (180 ° F)
Two-thirds of the cooking, gently flip the turkey and brush the breast with the remaining melted butter.
Let stand for 30 minutes before starting cutting.
That's it, this recipe is a little long and complex, but be sure it's worth it, since it's been like that for generations, and it's a highly anticipated event of the year.