CITRUS, HERBS AND SPICES ROAST TURKEY Turkey is, first of all, a symbol of family and friends reunion. You will never cook a turkey if you don’t have people enough around you to share it. In USA or Canada, roast turkey has the first role in the menu of Thanksgiving holidays. In Portugal is also a symbol of Christmas and New Year’s Eve.
About this juicy way of roasting turkey, the benefits of citrus, herbs and spices going into the bird are very obvious as the meat tastes amazingly juicy and the bird cooks slightly quicker because of the citrus fruit juices. Herbs and spices give the final touch to your turkey. This combination will avoid a dry turkey meat, as you will notice.
About this juicy way of roasting turkey, the benefits of citrus, herbs and spices going into the bird are very obvious as the meat tastes amazingly juicy and the bird cooks slightly quicker because of the citrus fruit juices. Herbs and spices give the final touch to your turkey. This combination will avoid a dry turkey meat, as you will notice.
YOU WILL NEED (serves 8, at least):
TURKEY:
Salt to season;
Extra virgin olive oil;
8 garlic cloves;
1 onion or 5 shallots, peeled and cut into chunks;
3 lemons;
6 limes;
6 to 8 clementines (or 2 to 3 oranges);
2 stalks of celery;
Coarse-ground pepper;
Ground nutmeg;
3 dried clove buds;
200 ml / 7 ¼ fl oz of Port wine;
100 gr / 3 ½ oz of chorizo or bacon;
1 tablespoon of paprika;
Fresh rosemary;
Fresh thyme;
Fresh parsley;
Fresh Sage;
2 bay leaves;
Turkey roast drippings;
White wine;
Butter;
Teaspoon of Dijon mustard;
50 gr / 1 ¾ oz of all purpose flour;
Chicken broth (enough to give the ideal consistence);
Remaining citrus fruit juices;
Salt and pepper to season.
METHOD:
Marination:
The day before (if possible), prepare your turkey. Wash it inside and out and pat dry. Remove any large fat deposits. Gently loosen the skin from the meat, starting from the side of the cavity just above the leg and work towards the breastbone. Into that space between the meat and the skin, push a paste made with salt, freshly ground pepper, garlic, paprika, thyme and parsley, all incorporated with a dash of Port wine. Rub the bird cavity as well with the same paste. Cover and leave it to marinate in the fridge until you're ready to start cooking.
Roasting:
Preheat your oven to 180ºC/350ºF;
Take the turkey out of the fridge at least one hour before you start roasting it;
In a skillet, heat olive oil, bay leaves, 100ml / 3 ½ fl oz of Port wine, garlic, shallots, celery, chorizo or bacon (or both). Season with salt, pepper, paprika, nutmeg, cloves and some zests of citrus fruits of your choice and let it simmer for a few minutes;
Fill the bird cavity with this vegetable and spices mix;
Peal very well half of the citrus fruits you selected and pop them in the cavity with a few rosemary, thyme, parsley and sage sprigs (or other herbs of your preference). The idea is pack as much stuffing as possible into the cavity;
With some cooking string, tie the turkey legs so that it can hold better the ingredients in the cavity;
Place turkey, breast up, on a roasting tray and drizzle some olive oil and sprinkle with salt. Cover the bird with a layer of tinfoil and take it to the preheat oven (180ºC/350ºF);
Leave it to roast for around 4 hours (books calculate 40 minutes for each kilogram). Move the turkey in the tray several times to avoid catching the bottom;
After 3 hours in the oven, remove the foil so the skin gets golden and crispy. Now, every 15 minutes, turn the bird to crispy all around and drizzle with some citrus juice wisked with the remaining Port wine and seasoned with salt and pepper;
When well roasted, discard the stuffing and save all the roast drippings to a skillet. Add the other mentioned gravy ingredients and bring it to a good consistence;
Carve the turkey at the table inside of the roasting tray and serve with the gravy;
Roasted vegetables, fries, rice or salad are perfect side dishes for your turkey. Enjoy it.
Take the turkey out of the fridge at least one hour before you start roasting it;
In a skillet, heat olive oil, bay leaves, 100ml / 3 ½ fl oz of Port wine, garlic, shallots, celery, chorizo or bacon (or both). Season with salt, pepper, paprika, nutmeg, cloves and some zests of citrus fruits of your choice and let it simmer for a few minutes;
Fill the bird cavity with this vegetable and spices mix;
Peal very well half of the citrus fruits you selected and pop them in the cavity with a few rosemary, thyme, parsley and sage sprigs (or other herbs of your preference). The idea is pack as much stuffing as possible into the cavity;
With some cooking string, tie the turkey legs so that it can hold better the ingredients in the cavity;
Place turkey, breast up, on a roasting tray and drizzle some olive oil and sprinkle with salt. Cover the bird with a layer of tinfoil and take it to the preheat oven (180ºC/350ºF);
Leave it to roast for around 4 hours (books calculate 40 minutes for each kilogram). Move the turkey in the tray several times to avoid catching the bottom;
After 3 hours in the oven, remove the foil so the skin gets golden and crispy. Now, every 15 minutes, turn the bird to crispy all around and drizzle with some citrus juice wisked with the remaining Port wine and seasoned with salt and pepper;
When well roasted, discard the stuffing and save all the roast drippings to a skillet. Add the other mentioned gravy ingredients and bring it to a good consistence;
Carve the turkey at the table inside of the roasting tray and serve with the gravy;
Roasted vegetables, fries, rice or salad are perfect side dishes for your turkey. Enjoy it.
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