Roast Turkey

There are so many ways to marinate and roast a turkey that finding a perfect recipe is difficult since each family have their own taste preferences.I'm looking forward to perfect this amazing way of cooking each year.

Inspired by Chef Gordon Ramsay I made this roast Turkey for Thanksgiving which was not dry and very tasty with the gravy. It's good dish to know this festive season.If your not a turkey fan you can make it with Chicken.It might be even better:-)

The main principle behind this method of cooking is to keep the bird moist, you can use brined turkey or dry rub marinated but I like to keep it overnight with the simple - tangy marinade below.

1)first step is

Mix 

-one and a half stick of butter or 12 spoons of unsalted butter 

-with a big bunch of chopped parsely.

-3-4 spoons of olive oil

-2 lemon juice and zest

- 3 cloves of puréed garlic

- salt and pepper 

Open up the skin over the back and stuff this butter mixture in between the skin and flesh of the turkey from the back and front and on the surface.

2) Season the Turkey inside with salt and pepper and stuff

-2 onions

-1 lemon cut into haves.

-one dried bay leaf 

- two springs of Rosemary.

keep this overnight in the fridge.

3)Before roasting drizzle olive oil and a spoon of kashmiri chilli powder on top of the turkey .

4) The rule is to bake half an hour per kg of turkey, basting every half an hour.

I used 8 lbs or 3.996 kg Turkey so the total baking time would be 2 hours and 45 minutes. 

First step in the baking process is to bake it

-first in 420 degree Fahrenheit or 220 degree Celsius oven for 10 minutes 

- remove from oven, baste and cover with 5-6 smoked streaky bacon,and few cloves pushed in the back bone end

- and bake in 350 degree Fahrenheit or 180 degree Celsius for 2 hours and 45 minutes basting with the juices in the tray at every half an hour.

The bacon, butter and olive oil will help to keep the truly moist in the roasting process.

- Its important to rest the turkey for 3 hours before serving.I decorated the turkey with cornbread stuffing and pomegranate rubies!

For the gravy,

1)Drain the excess fat from the roasting juices 

2) fry together

-chop and add in the stuffed

-Onion

-lemon

- crispy bacon on too of the turkey.

-a spring of rosemary

- one chopped tomato

-the unwanted bits of the turkey like the wing tip, neck

3) add in the roasting juices,once it is reduced a little, add in

-2 cups of chicken stock

Reduce again,

-add dry cider (optional)

4) seive it to get a smooth gravy 

5)check seasoning and serve with a spring of Rosemary and garnish. 

Goes very well with the turkey, potato casserole, pork with apricot and pistastio stuffing and all other sides.

It's all worth it:-)