Christmas Roast Turkey and All the Trimmings
Roast turkey is a classic delicacy for Christmas. Although the production process is slightly complicated, after mastering the skills, you can also make a delicious turkey.
About Christmas Roast Turkey
Christmas roast turkey is made by roasting turkey as the main raw material and matching various side dishes. It is the core dish during Christmas.
Christmas roast turkey has a long history. It originated in the United States around 1620. At that time, British immigrants held a sumptuous Thanksgiving party to thank the Indians who rescued them and entertained them with roast turkey and corn pastries.
Since then, roast turkey has become an indispensable dish on the tables of Western Thanksgiving and Christmas. Imagine that the whole family sits around and enjoys the fragrant and juicy roast turkey. Isn't it extremely warm?
Ingredients Needed and Substitutions
Main ingredients
Turkey (whole chicken): As the main component, it provides rich meat and basic taste.
Side dishes
Onions, celery, carrots, pumpkins: Placed in a baking pan and act as the bottom layer of ingredients, absorbing the juice flowing out of the turkey and adding diverse textures and richness to the dish.
Apples, more celery and carrots, bacon, onions, garlic: These ingredients are used to make fillings. The fillings can add additional flavors and make the turkey meat more juicy.
Rosemary, chopped parsley, lemon zest, minced garlic: Provide a strong and fragrant taste that can enhance the aroma of turkey.
Seasonings
Black pepper, cinnamon powder: Used to add the taste of roast turkey and enhance the flavor of the meat.
Brown sugar: Add sweetness to help balance the strong taste of salt and spices.
White wine: Used for marinating to help soften the meat and add a faint aroma of wine.
Butter, olive oil: Make the turkey skin crispy and enrich the taste of turkey.
Substitutions
White wine: Can be replaced by wine or cooking wine.
Butter: Can be replaced by margarine or corn oil.
Brown sugar: Can be replaced by honey or maple syrup.
Rosemary: Can be replaced by thyme.
Black pepper: Can be replaced by white pepper.
Lemon zest: Can be replaced by orange zest.
Bacon: Can be replaced by smoked meat or ham.
What size turkey to buy
The size of the turkey to buy depends on the number of people eating and the appropriate amount. Here are some suggestions:
The smallest one you can buy - about 2.5 kilograms - can serve 4 - 6 people.
The portion of turkey is as follows:
4 kilograms can serve 8 - 10 people
5 kilograms can serve 10 - 12 people
6 kilograms can serve 12 - 14 people
7 kilograms can serve 14 - 16 people
8 kilograms can serve 16 - 8 people
9 kilograms can serve 18 - 20 people
Cooking tips
Turkey marinating: Marinating one day in advance makes the taste more intense and the skin more crispy. Soak the turkey in brine overnight before applying butter.
Prevent the meat from drying out: Keep the turkey skin moist by applying butter or juice.
Moist filling: Add an appropriate amount of cream or stock to the filling to avoid being too dry after baking.
Turkey doneness: When the turkey is large, place a metal spoon in the cavity to help conduct heat, or reduce the temperature midway and extend the baking time.
INGREDIENTS
Main Ingredients
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·5000g turkey (whole chicken)
Accessories
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·400g onion chunks
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·700g celery chunks
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·700g carrot chunks
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·400g pumpkin chunks
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·300g apple chunks
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·20g bacon
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·100g minced onions
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·30g cloves of garlic
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·3g lemon zest
Seasonings
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·33g black pepper
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·25g rosemary
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·213g salt
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·200g brown sugar
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·150ml white wine
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·200g butter
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·20ml olive oil
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·5g cinnamon powder
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·5g chopped parsley
COOKING STEP
Step 1
Marinate the turkey: (prepare one day in advance)
20g black pepper, 20g rosemary, press to stimulate the fragrance.
Find a container that can hold the turkey. Add 2000 milliliters of water, black pepper, rosemary, 200 grams of salt, 200 grams of brown sugar, 150 milliliters of white wine, and stir well.
Put the turkey in, the breast meat part is relatively thick, soak it face down overnight.
Take out the turkey the next day, drain the water and set aside.
Step 2
Prepare butter sauce:
Add 200 grams of butter, 20 milliliters of olive oil, 5 grams of salt, 5 grams of black pepper, 10 grams of minced garlic, 5 grams of chopped rosemary and 3 grams of lemon zest to a bowl and mix well. Set aside.
Step 3
Prepare the baking pan food:
Line the baking pan with your favorite ingredients. Season 400 grams of onions, 400 grams of celery, 400 grams of carrots, and 400 grams of pumpkin chunks with 5 grams of salt and 5 grams of black pepper. Set aside.
Step 4
Prepare turkey filling:
Add 300 grams of apple chunks, 300 grams of celery chunks and 300 grams of carrot chunks to a bowl.
Fry 200 grams of bacon over low heat to release oil. Put in 100 grams of minced onions, 3 cloves of garlic, 5 grams of cinnamon powder, 5 grams of parsley, 3 grams of black pepper and 3 grams of salt for seasoning.
Pour in the fruit and vegetable chunks and mix well.
Step 5
Fill the turkey:
Put the prepared turkey filling into the turkey's belly.
Put a layer of butter sauce between the skin and meat of the breast. Spread the remaining butter sauce on the skin. Seal with a toothpick and tie the legs with cotton thread.
Step 6
Roast the turkey:
Preheat the oven to 190 degrees and put in the turkey and roast for half an hour. Cover with tin foil after coloring to avoid burning.
Step 7
Finish roasting:
Change to 170 degrees. Roast a turkey of about 5 kilograms for 3.5 - 4 hours. When the thickest part of the breast meat reaches above 74 degrees, it is done.
More delicious recipes worth trying
Delectable Crispy Chicken Recipe
Classic Chinese Walnut Dessert Soup
Tasty Easy Spicy Vegetable Salad
Serving Suggestions
Recommended combinations
Mashed potatoes: Mashed potatoes have a soft and delicate texture and can absorb the meat juice of turkey well, forming a perfect contrast in texture. You can add a little milk, butter and salt to season the mashed potatoes to make them smoother.
Cranberry sauce: The sour and sweet cranberry sauce can neutralize the greasiness of turkey and add a fresh flavor. You can spread cranberry sauce directly on turkey meat or use it as a dipping sauce.
Vegetable salad: The refreshing vegetable salad can provide rich vitamins and cellulose and balance the high calorie of turkey. Mix mixed lettuce, cherry tomatoes, cucumbers, red peppers and other ingredients and season with olive oil and lemon juice.
Roasted pumpkin: The sweetness of roasted pumpkin and the aroma of turkey set off each other and are quite nutritious. Cut the pumpkin into slices and roast until golden brown. Sprinkle with a little salt and black pepper.
Red wine reduction sauce: The rich red wine reduction sauce can add a sense of layering and depth to the whole dish. Pour the pre-prepared red wine reduction sauce when the turkey is about to be cooked through and simmer for a few minutes to make it fully integrated.
Serving suggestions
Slice and eat: First cut from the back of the turkey, then gradually remove the meat pieces along the sternum, keeping the skin and meat connected, which is beautiful and elegant.
Enjoy while it's hot: The roasted turkey should be eaten as soon as possible to ensure the best taste and aroma.
Pay attention to the portion: Since the turkey is relatively large, it is recommended to eat it in several times to avoid eating too much at one time to prevent increasing the burden on your own gastrointestinal tract.
FAQs:
You have to check the coloring of the Turkey every now and then, and cover it when you need to, so you don't overcook it. Use a food thermometer to measure the thickest chicken breast above 74 degrees.
You can also add bacon, chopped Onions, garlic and other spices to enhance the flavor. The stuffing should be prepared in advance and evenly stuffed into the Turkey, not too tight and full, otherwise it will affect the effect and taste of the Turkey.
In addition, you can tell by the look and color of the Turkey. When the skin becomes crispy and brown and can easily be inserted into the meat with a fork, the Turkey is usually nearly done.
