Mojo
Cooking the perfect roast turkey can feel like a daunting task, especially when faced with time-consuming techniques like basting, brining, or filling the cavity with stuffing. But don’t fret! You can still achieve a beautifully moist and delicious turkey without all the fuss. Follow these simple steps to wow your guests this Christmas.
Video Credits To https://www.youtube.com/@Kitchensanctuary
Ingredients
- 1 whole turkey (around 4-5kg for 6-8 people)
- Butter (unsalted, softened – about 250g)
- Fresh herbs (thyme, rosemary, and sage, finely chopped)
- 1 lemon, halved
- 1 onion, quartered
- Salt and black pepper
- Garlic cloves (optional, lightly smashed)
Equipment
- A roasting tin
- Aluminium foil
- A meat thermometer (optional but highly recommended)
Step-by-Step Guide
1. Prepare the Turkey
- Remove the turkey from the fridge about an hour before cooking to bring it to room temperature. This ensures even cooking.
- Pat the turkey dry with kitchen paper, especially the skin, as this helps it crisp up.
2. Season Generously
- In a bowl, mix the softened butter with the chopped fresh herbs, salt, and pepper.
- Loosen the skin over the breast by gently sliding your fingers between the skin and the meat. Be careful not to tear the skin.
- Spread the herbed butter under the skin and over the turkey breast. Use the remaining butter to coat the outside of the bird, ensuring every bit is well covered.
3. Add Aromatics
- Instead of stuffing, place the halved lemon, onion quarters, and optional garlic cloves in the turkey cavity. These add moisture and flavour without requiring a full stuffing.
4. Roast at the Right Temperature
- Preheat your oven to 220°C (200°C fan) / Gas mark 7.
- Place the turkey breast-side up on a roasting rack inside the roasting tin. Add a cup of water or stock to the bottom of the tin to create steam and keep the bird juicy.
- Roast the turkey at the high temperature for 20-30 minutes, until the skin begins to crisp and turn golden.
5. Reduce the Heat
- Lower the oven temperature to 180°C (160°C fan) / Gas mark 4 and continue roasting.
- Cook for approximately 20 minutes per kilogram, plus an additional 20 minutes for good measure. Use a meat thermometer to check that the thickest part of the breast reaches 70°C, and the thighs reach 75°C.
6. Rest Before Carving
- Once cooked, remove the turkey from the oven and loosely cover it with foil. Let it rest for at least 30 minutes. This allows the juices to redistribute, ensuring tender and moist meat.
Tips for Success
- Skip the Basting: Opening the oven to baste the turkey lets out heat and doesn’t actually improve moisture. The butter under the skin does the job perfectly.
- No Need to Brine: While brining can enhance flavour, it’s not necessary when you season generously and use herbed butter for moisture.
- Stuffing-Free is Stress-Free: Cooking stuffing inside the bird can lead to uneven cooking. Serve your stuffing on the side to keep things simple and safe.
Serving Suggestions
Pair your juicy roast turkey with classic sides like roasted potatoes, honey-glazed carrots, Brussels sprouts, and cranberry sauce. Add a rich gravy made from the turkey drippings for a truly festive feast.
This Christmas, let your turkey shine without the hassle of complicated techniques. With this easy method, you’ll have a succulent centrepiece that’s sure to impress – no brining, basting, or stuffing required!
Enjoy a stress-free and delicious Christmas dinner! 🎄
