Roast Turkey 🎄
Roast Turkey 🎄
A golden, juicy roast turkey is the heart of a festive table. This version keeps things classic and unfussy—aromatics in the cavity for perfume, butter for bronzed skin, and steady heat for tender meat. Follow the time cues and temperature checks below and you’ll carve with confidence.
History & cultural background
Roast turkey has been a seasonal centerpiece in North America since the 1800s, tied to harvest celebrations and later to Thanksgiving and Christmas. Techniques vary—brining, spatchcocking, herb butters—but the goal is constant: juicy meat, crisp skin, and a platter built for sharing.
Ingredients for 10 servings
- 1 whole turkey (4–5 kg) 🦃
- 100 g melted butter 🧈
- 2 large onions, quartered 🧅
- 3 garlic cloves, minced 🧄
- 1 lemon, sliced 🍋
- 2 sprigs fresh rosemary 🌿
- 2 sprigs fresh thyme 🌿
- 1 cup chicken broth 🍲
- Salt and freshly ground black pepper 🧂
- Olive oil, for brushing 🫒
Step-by-step Instructions
- Prep (15 minutes)
- Optional but excellent: Dry‑brine the turkey 12–24 hours ahead with 2–2.5% salt by weight (about 2–2.5 tsp per kg). Refrigerate uncovered for crisper skin.
- Preheat oven to 180°C (350°F). Pat the turkey very dry (inside and out). Loosen the skin over the breasts with your fingers.
- Stir the minced garlic into the melted butter. Brush or rub butter under the breast skin and all over the outside. Season generously with salt and pepper.
- Stuff the cavity with onions, lemon slices, rosemary, and thyme. Tie legs loosely with kitchen twine.
- Roast (about 3 hours total)
- Place turkey breast‑side up on a rack set in a roasting pan. Pour broth into the pan. Tent loosely with foil.
- Roast, basting every 30–40 minutes. Remove the foil for the final 30–45 minutes to deeply brown the skin.
- Begin checking temps around the 2½‑hour mark. You’re aiming for 74°C/165°F in the thickest part of the thigh and 65–68°C/149–155°F in the breast.
- Rest and carve
- Transfer turkey to a board and rest 30–45 minutes (crucial for juiciness). The carryover heat will finish the breast.
- Carve: Remove legs, thighs, and wings, then slice breast meat across the grain.
- Quick pan gravy (while the turkey rests)
- Set the pan over medium heat. Skim excess fat, leaving 2–3 tbsp. Whisk in 2–3 tbsp flour and cook 1 minute.
- Gradually whisk in 2–3 cups stock (or water + any juices). Simmer until glossy and thick enough to coat a spoon. Season to taste.
Variations & scheduling
- Spatchcock for speed: Remove the backbone and flatten the bird—roast time drops by ~25–30% and breast cooks more evenly.
- Herb butter blend: Mix butter with chopped parsley, sage, and thyme for extra aroma.
- Make‑ahead: Dry‑brine 1 day ahead; chop aromatics the night before; make gravy base with stock in advance.
Chef tips & storage 💡
- Dry equals crispy: Air‑drying (uncovered in the fridge) helps the skin render and crisp.
- Don’t skip the rest: Juices redistribute, keeping slices succulent.
- Use a thermometer: Doneness by temp is foolproof.
- Storage: Refrigerate carved leftovers up to 4 days or freeze 2–3 months. Reheat gently with a splash of stock. Leftovers are great in sandwiches, soups, and turkey pot pie.
Fun facts 🧠
- Figure on 500–700 g (1–1.5 lb) of whole turkey per person; leftovers are a feature, not a bug.
- Spatchcocking exposes more skin for extra crispness and faster roasting.
Serving suggestions 🍽️
- Classic sides: mashed potatoes, gravy, cranberry sauce, roasted root veg, and green beans.
- Wine pairing: a fruit‑forward Pinot Noir or a rich Chardonnay complements the roast beautifully.
