Perfect Christmas Turkey. Place the bird in a large stock pot, and cover with cold water. Raymond Blanc has the best roast turkey recipe. It's easy to cook, tender and juicy.
You can have Perfect Christmas Turkey using 14 ingredients and 11 steps. Here is how you cook that.
Ingredients of Perfect Christmas Turkey
- It’s of Turkey.
- Prepare of small clementines.
- It’s of dried cloves.
- You need of thyme.
- It’s of sage.
- Prepare of rosemary.
- It’s of medium onion.
- It’s of medium leek.
- It’s of medium carrots.
- You need of bulb garlic.
- You need of salted softened butter.
- Prepare of Salt.
- Prepare of Pepper.
- It’s of Maple syrup.
A fter Christmas lunch (next day is fine) strip all the meat from the bones. Have four bowls: for white meat, dark meat, skin and one for tiny scrappy bits. The meat can be frozen for up to two. The trick to the perfect turkey, according to the chef is to keep the bird "incredibly moist".
Perfect Christmas Turkey step by step
Take out the turkey from the freezer several hours before preparation.
Remove the giblets and turkey neck from inside the turkey.
Put the thyme, rosemary and sage inside the turkey.
Put 4 cloves in each of the 2 clemetines and stuff them inside the turkey, make sure to put the legs back in so it doesn't pry open in the oven.
Roughly chop leek, onion, carrots, and garlic. Put them in a roaster and add a glass of water..
Rub well seasoned butter over the turkey (with salt and pepper). And place the turkey upside down in the roaster..
Wrap the whole thing with tinfoil and place it in the oven at 180°C for 90 min.
Take it out of the oven, remove the tinfoil, flip it, and brush it with equal quantitiy of salted butter and maple syrup.
Put it back into the oven without covering it at 200-220°C for 30 min.
Every 10 minutes or so, brush it again with the maple syrup butter glaze.
After getting it out of the oven, let it rest by covering it with the tinfoil and some small towels so the juices can run to the legs..
To do this, simply sprinkle salt and pepper into a bowl of soft butter, and add a dash of olive oil,. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. The type of turkey preparation also matters. If you're smoking or grilling the turkey, you'll end up with more flavorful meat than roasting.
