Come end of the year, rain or shine, a homemade roasted turkey, no matter how elusive that bird could be, will somehow make its way into our home.
Years and years ago, this turkey thing started off as as an unplanned cooking experiment from us hosting dinner in preparation for a new year cook out which we were to host. It has since became an accidental tradition for our family, usually for New Year’s Day.
It’s no exception this year, except that turkey came earlier than the previous years. This time, instead of devouring the turkey with mommy-friends, we had this turkey made for the family for Christmas. All 5-kg of it with some left-overs for the new year!
It’s a tried and tested, good ole recipe. THE.BEST. No need for tweaks or add on and really nothing too difficult to attempt.
I thought the recipe is worth-sharing again, this time with the gravy recipe added. I assure you this is the most satisfying recipe you would ever need. It’s juicy, it’s moist and nothing like a crispy golden brown skin to indicate the perfection of crispness you’d want from the skin.
All you’ll need is a gorgeous-looking bird, a bunch of spices and a rather spacious work-space before the bird goes to heaven the oven. With a dash of patience.
Spiced Roast Turkey
A delicious, juicy, moist and extremely tender turkey recipe full of flavour with the infusion of spices and goodness. Food fit for the kings and queens of your hearts!
Begin by dissolving the salt and brown sugar in the boiling water. Allow to cool before adding it to a big container for the turkey
Add the brine solution, the water and all of the other brining ingredients to the container you are using. Mix well.
Untie and remove any string or trussing that is attached to the turkey and then wash inside and out under cold water. Now sink the bird into the liquid adding more water if necessary to completely submerge it.
Refrigerate or put into a cool place. We marinated this for 48 hours a cooler filled with ice-cubes and leave it outside in the cold.
Turn the turkey over at least once during this time.
Remove the turkey from the brine and rinse inside and out under cold water. Dry thoroughly using kitchen towel. Allow to come up to room temperature for an hour or 2 as this helps to ensure proper and safe heat penetration.
Stuff the inside of the turkey with the leftovers bulk from the brine (not the liquid!): onions, orange, ginger and the herbs. Keep it dry. This helps to lock the flavours in when roasting.
Preheat the oven to 220C
Put the butter and maple syrup into a saucepan together and place over a low heat. Add a stalk of rosemary. Stir until the butter is completely melted and the two ingredients are combined.
Generously brush the maple butter glaze all over the turkey and season with freshly milled black pepper.
In a large roasting tin, place two long lengths of kitchen foil, one width-ways and the other length-ways (forming a rather large “cross”). Place the turkey on top of the foil. Now fold the closest piece upwards and form a pleat where the ends meet above the breast. Then fold the other piece of foil upwards and crimp and fold to create a loose parcel that allows air to circulate around the breast.
Put the turkey into the oven and cook for 40 minutes before lowering the temperature to 180C. Now continue to roast for about another 2 hours.
Remove the turkey from the oven and carefully peel back the foil to expose the breast. Baste with some of the juices from the pan. Turn the heat back up to 220C and roast for about another 20 minutes or the breast is golden brown.
Very carefully lift the turkey from the pan and place on a cutting board. Leave to rest for at least 30 minutes loosely covered with foil.
For the gravy
Melt butter and fry garlic with sage briefly.
Stir in bouillon and add water
Add the rest of the ingredients (except lemon) Stir well
When the juices from the roasting is ready, add to the mixture.
Lastly a dash of lemon for a little citrussy flavour
Simmer and let it thicken. Or add water if it is too thick
Serve with turkey as a side when the turkey is ready to be served
Turkey is safe when cooked to a minimum internal temperature of 165°F/74°C as measured with a food thermometer.
Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. At this temperature, the turkey will be cooked perfectly and safely yet remain beautifully moist.
Grubbs n Critters http://grubbsncritters.com/
A new year does not feel like new year without a hearty feast to feed the stomach on such a festive day. After all, we all deserve a little bit of a special treat and it’s always good to get that food for the soul!