Roast Turkey is a festive favorite, especially during Christmas and New Year’s celebrations. This dish brings a sense of joy and tradition to the table, combining tender, flavorful meat with aromatic herbs. It's a perfect centerpiece for any holiday gathering, making every bite a special experience.
Ingredients
- 1 whole turkey (about 5-6 kg)
- 200g softened butter
- 4-5 garlic cloves, finely minced
- Zest and juice of 1 lemon
- 2 sprigs fresh rosemary
- 1 bunch fresh thyme
- Salt and freshly ground black pepper to taste
- 1 cup white wine (optional)
- 3-4 large onions, sliced into wedges
- 3-4 carrots, peeled and cut into large chunks
- 2-3 celery stalks, cut into large pieces
Stuffing Ingredients
- 200g rice
- 300g ground meat (beef or lamb)
- 1 onion, finely chopped
- 50g butter
- 1 handful dried raisins
- 1 handful chopped almonds or walnuts
- 1 teaspoon cinnamon (optional)
- Salt and pepper to taste
Instructions
- Prepare the Stuffing:
- In a large pan, melt the butter and sauté the chopped onion until translucent.
- Add the ground meat and cook until browned, breaking it up into small pieces.
- Stir in the rice, raisins, almonds, and cinnamon.
- Add 2 cups of water and cook the rice until it’s partially tender (al dente). Season with salt and pepper to taste. Let the stuffing cool before using it.
- Prepare the Turkey:
- Preheat the oven to 180°C (350°F).
- Rinse the turkey and pat it dry with paper towels.
- Rub the softened butter all over the turkey, making sure it’s well-coated.
- Sprinkle with salt and freshly ground black pepper, then zest and juice the lemon over the turkey.
- Stuff the turkey with the prepared stuffing and tie the legs together with kitchen twine.
- Place the turkey on a roasting rack in a large roasting pan.
- Roast the Turkey:
- Scatter the onions, carrots, and celery around the turkey in the roasting pan.
- Pour the white wine (if using) into the pan for extra flavor and moisture.
- Roast the turkey in the preheated oven, basting it every 30 minutes with its own juices.
- Roast for about 2.5-3 hours, or until the turkey is golden brown and the internal temperature reaches 75°C (165°F). If the skin starts to brown too quickly, cover the turkey with aluminum foil.
- Rest and Serve:
- Once the turkey is fully cooked, remove it from the oven and let it rest for 20-30 minutes before carving.
- Serve with the roasted vegetables and any remaining stuffing.
Enjoy your festive Roast Turkey with family and friends! It’s the perfect dish to share on special occasions, with a side of mashed potatoes, gravy, or a fresh salad.