Herbed Roasted Turkey (Dinde rôtie) :

4 min readMay 18, 2021

One of our most loved and favored holiday dinners is a juicy roast turkey. With each Thanksgiving through the years, I learned the art of roasting turkey and got to know the succulent roasts.

Many people brine their turkey for hours, sometimes days, or cook their turkey on roasting racks. We generally don’t do any of that, preferring to roast it belly down right at the beginning to keep those important juices recirculating through the meat.

I create my own ‘roasting rack’ with garlic heads halved horizontally, so some of the flavored pan juices cook right into the breast from the outside keeping it moist. The white meat roasts away from the heating element, preventing your turkey from drying out.

After the success of our roasted Leg & Rack of lamb, it was high time to share with you all our perfect roast turkey recipe.

You don’t need to be scared to try new things in the kitchen, like the Thanksgiving turkey which is the “year’s most important dish”. You can’t go wrong by adding this roast turkey recipe to your menu. It’s fantastic. Read on to learn everything you need to know for a perfect turkey.

You can even make this turkey recipe a day in advance (stuff, butter it up, cover and refrigerate overnight then bake the next day) if it makes your life easier and it will taste even better!

RECIPE

Serving: 8pax

Time:180–200min

cooking temperature: medium-high, 150–425°F/65–220°C

Ingredients required:

1. Marination:

Turkey — 5kg

Garlic paste — 100–150gm

Pineapple juice — 150ml

Rosemary — 50gm

Thyme — 100gm

Extra-virgin olive oil — 100ml

Butter (unsalted) — 150gm

Kosher Salt — to taste

freshly ground pepper — to taste

2. Stuffing

Large onion — 1no. (cut 1/4 unpeeled)
Garlic bulbs — 4no. (cut 1/2 unpeeled )
Parsley — half bunch
lemon — 2 no. (cut into wedges)

3. Garnish:

Baby potato — 400gm

Cherry tomato — 200gm

Baby corn — 200

Broccoli — 200gm

Cocktail onions — 200gm

Method:

STEPS:

1. Combine all the marinating ingredients apart from pineapple juice, & make a mixture of the herbs and the butter/fat. Refregratre it in a seprate bowl.

2. Make a brine of pineapple juice & inject it with a syringe into the meat of turkey & refrigerate it overnight.

3. preheat oven to 425°F | 220°C for standard ovens, or 390°F | 200°C for fan-forced. Lower oven shelf to the lowest part of your oven.

4. Thoroughly pat dry all the turkeys with blotting paper.

5. Apply the herbed mixture over & inside of the turkey, from the leftover herbed mixture marinate the garnish & stuffing ingredients separately. *, give the turkey a good hard massage of the mixture, to enlighten up the flavors.

6. Stuff the turkey tightly & lock their drumsticks by cris crossing it, or use thread.

7. Place it in a deep dish try baking BREAST-SIDE DOWN. Drizzle with the remaining mixture along with garnish.

8. Roast uncovered for 30 minutes, Turn turkey over (breast-side up) with a pair of tongs & baste with pan juices.

9. Reduce heat to 325°F |165°C (for standard ovens), or 300°F | 150°C (fan-forced). Roast, uncovered, for an hour.

10. Slather turkey generously with remaining butter and roast for 30 minutes. Baste again, then continue roasting for 10 minutes. * cover it with aluminum foil if it's browning getting too fast.

11. Cook it for 30 more minutes on 150°F |65°C. take it out from the roasting, rest it for 20–25min with the foil tent over it.

12. After removing the foil plate your turkey with the garnished vegetables & collect the leftover stock that remained in the baking dish, drizzle it all over the turkey or you can serve it as a side sauce with it.