The Best Christmas Turkey
Serves 8-10 #STARFineFoods Ingredients: 1 whole turkey (4 kg) 3 tablespoons STAR Extra Virgin Olive Oil 2 tablespoons STAR Balsamic Vinegar 4 cloves of garlic 2 sprigs of fresh rosemary 2 sprigs of fresh thyme 1 large onion 1 lemon Salt and pepper to taste 200 ml chicken broth (optional) Instructions:Preheat the oven to 180 °C.
Set the clean, dry turkey in a large baking pan.
In a bowl, mix the Extra Virgin Olive Oil, balsamic vinegar, chopped garlic, rosemary and thyme. Season with salt and pepper. Rub this mixture all over the turkey, covering the skin and the inside of the cavity.
Stuff the turkey with the sliced onion and lemon. Ideally, truss it with string to prevent the stuffing from falling out. There are lots of tutorials on YouTube that will teach you how to truss a turkey so it will keep its shape. Give it a go!
Cover the pan with aluminum foil and roast the turkey for 2.5 to 3 hours, basting occasionally with the pan juices. If the pan dries out, add a little chicken broth to keep up the moisture levels.
During the final 30 minutes of cooking time, remove the foil so the skin can brown and crisp.
Take the turkey out of the oven and let it rest for 15 to 20 minutes before carving. Serve on a platter, garnished with fresh herbs or lemon slices (optional).
Ingredients
- 1 whole turkey (4 kg)
- 3 tablespoons STAR Extra Virgin Olive Oil
- 2 tablespoons STAR Balsamic Vinegar
- 4 cloves of garlic
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 1 large onion
- 1 lemon
- Salt and pepper to taste
- 200 ml chicken broth (optional)
Instructions
Preheat the oven to 180 °C.
Set the clean, dry turkey in a large baking pan.
In a bowl, mix the Extra Virgin Olive Oil, balsamic vinegar, chopped garlic, rosemary and thyme. Season with salt and pepper. Rub this mixture all over the turkey, covering the skin and the inside of the cavity.
Stuff the turkey with the sliced onion and lemon. Ideally, truss it with string to prevent the stuffing from falling out. There are lots of tutorials on YouTube that will teach you how to truss a turkey so it will keep its shape. Give it a go!
Cover the pan with aluminum foil and roast the turkey for 2.5 to 3 hours, basting occasionally with the pan juices. If the pan dries out, add a little chicken broth to keep up the moisture levels.
During the final 30 minutes of cooking time, remove the foil so the skin can brown and crisp.
Take the turkey out of the oven and let it rest for 15 to 20 minutes before carving. Serve on a platter, garnished with fresh herbs or lemon slices (optional).
Preheat the oven to 180 °C.
Set the clean, dry turkey in a large baking pan.
In a bowl, mix the Extra Virgin Olive Oil, balsamic vinegar, chopped garlic, rosemary and thyme. Season with salt and pepper. Rub this mixture all over the turkey, covering the skin and the inside of the cavity.
Stuff the turkey with the sliced onion and lemon. Ideally, truss it with string to prevent the stuffing from falling out. There are lots of tutorials on YouTube that will teach you how to truss a turkey so it will keep its shape. Give it a go!
Cover the pan with aluminum foil and roast the turkey for 2.5 to 3 hours, basting occasionally with the pan juices. If the pan dries out, add a little chicken broth to keep up the moisture levels.
During the final 30 minutes of cooking time, remove the foil so the skin can brown and crisp.
Take the turkey out of the oven and let it rest for 15 to 20 minutes before carving. Serve on a platter, garnished with fresh herbs or lemon slices (optional).
Total Time: 4 hours
Serves: 8-10
