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Roasted turkey

  • 8 kg turkey, neck and gibblets reserved
  • 50 g butter, unsalted, soft
  • 10 sprig thyme, fresh
  • 2 tbsp sage, fresh
  • 1 pcs onion, peeled, quartered
  • 2 pcs celery root, chopped
  • 500 ml water
  • 1 tsp freshly ground salt
  • 1 tsp freshly ground black pepper
  • 2 pcs bay leaves
  • 2 pcs apples, sliced in 1cm thick rounds

  1. Rinse turkey inside and out under cold water; pat dry with paper towels.
  2. Transfer to a large roasting pan fitted with a roasting rack, and place breast side up. Bring to room temperature, for 60-90 minutes.
  3. Preheat oven to 350°C degrees, with rack in lowest position.
  4. Tuck wings under turkey. You can tie with kitchen thread.
  5. Gently separate skin from breast, and rub butter under the skin on each side.
  6. Generously season outside of turkey with freshly ground salt and pepper.
  7. Fill cavity with herb sprigs, bay leaves, onion, and apple slices; tie legs together with kitchen thread. Scatter apple leftovers, like core or peel around turkey.
  8. Place neck and giblets in pan and add water to pan.
  9. Roast turkey for 20 minutes and reduce oven temperature to 200°C degrees.
  10. Baste turkey with pan juices then cover with foil.
  11. Roast, rotating pan, adding more water if pan is dry and basting halfway through, until a thermometer inserted into the thickest part of the thigh reaches 75°C, about 2 1/2 hours more.
  12. Set turkey aside to stand for 30 minutes before transferring to a platter and slicing.
  13. Serve sliced.

Good points

  • Low in sodium
  • Very low in sugar
  • Very high in iron
  • High in niacin
  • High in phosphorus
  • Very high in selenium
  • High in zinc

Preparation time: 360 min
Portions: 10
Difficulty: easy
Cuisine: American
General (in 1 portion)
Calories: 96.67 kcal
Carbohydrates: 13.94 g
Cholesterol: 11.33 mg
Sugar: 4.83 g
Protein: 1.81 g
Fat: 4.58 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com