How to Roast a Turkey
Christmas is here and roast turkey is a quintessential part of the ethos of this festival.
Roast turkey is a fairly new concept in India. But now that we have taken it on as a part of our culture, this delicious bird is here to stay. Roasting a turkey at home for the family can be easy and delightful. And what better time than Christmas, to serve roast turkey to your loved ones?
For the best results, follow the foolproof recipe below.
- 1 large turkey
- 250 grams salted butter
- Zest and juice of 1 lemon
- 1teaspoon thyme
- A bunch of fresh thyme
- 1 lime, halved
- 1 onion, cut in quarters
- 1 head garlic, halved crosswise
- Preheat oven to 180 degrees celsius.
- Melt butter in a saucepan and add the zest and juice of a lemon and 1 teaspoon of thyme. Set aside.
- Take out the giblets from the cavity of the turkey and wash thoroughly inside and out.
- Remove excess fat and pat the outside with a cloth to dry.
- Place the turkey on a roasting pan large enough to the fit the bird.
- Add salt and pepper liberally outside and in the cavity of the bird.
- In the cavity, add the bunch of thyme, lime, onion and garlic.
- Brush the outside with the butter and mixture.
- Season lightly.
- Tie the legs together with twine (optional).
- Roast for 2 ½ hours or until the juices that come out when cut between the leg and thigh are clear.
- Place the turkey on a large plate or cutting board and cover with foil for 20 minutes.
- Slice and serve.
- You can add other herbs if you wish.
- Use the liver from the giblets and add it to the stuffing.
- If you are using a frozen turkey, allow it to defrost slowly in the refrigerator.