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Ingredients for Christmas Turkey:

    serves 6:

- 1 18 lb - 6 kg whole turkey, neck and giblets removed

- ½ lb - 225 gr pancetta

- ½ cup - 115 g butter

- 1 onion, peeled and halved

- ½ bulb of garlic

- 2 celery sticks, halved

- 1 leek, halved

- 1 carrot, halved

- 3 bay leaves

- 1 tbsp of thyme

- 4 cups - 1l water

- ground pepper and salt

How to make Christmas Turkey:

Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.

Preheat oven to 356°F - 210°C

Brush the entire turkey with the melted butter and season well inside and out and cover with pancetta.

Place breast side down on a roasting rack in a shallow roasting pan.

Arrange the leeks, onions, celery, garlic, carrots, thyme and bay around the turkey. Then pour 4 cups - 1 litre of water into the roasting tray and cover the entire tray with tin foil

Make sure the tin foil is tightly covering the turkey and roasting tray so that the turkey will steam.

Place in the oven and cook for 45 minutes. Then, turn the oven down to 330°F - 170ºC and continue cooking for another 3-3½ hours or until the internal temperature of the thigh reaches 180° F (85°C).

For the last half hour of cooking remove tin foil from the turkey and peel off the bacon

Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter.

Turn the oven up to 390° - 200ºC and roast until the skin of the turkey is golden brown and crisp. Once roasted remove from the oven and allow to rest for 30 minutes .

To serve, carve the turkey and serve with vegetables.



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