Perfect Roast Turkey - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30 (2024)

Ingredients

• 1 turkey, size of your choice - displayed is a small turkey is 8.5lbs 3.8 - kg
• 1 lemon
• 5oz -150g soft salted butter
• 3 tbsp olive oil
• 2 bay leaves
• 6 sprigs of fresh thyme or one tsp dried
• Fine salt and ground white pepper
• 1½ tbsp all purpose flour (plain)
• 2-3 brown onions
• 2 celery sticks
• 3 carrots
• 1 cups dry sherry
• 4 cups chicken stock
• 1 cup chestnuts

EXTRA STEPSClick for pork Stuffing Recipe

Cooking Guide for convection (fan) oven. For a standard oven, add another 20 to 25% cooking time.

Metric cooking guide

If the turkey is over 4kg, calculate 25 min per kg + 70 min.If the bird is under 4kg, calculate 25 min per kg + 50 min.

Imperial cooking guide

If the turkey is over 8 pounds, calculate 25 min per 2lbs + 70 min.If the bird is under 8 pounds, calculate 25 min per 2lbs + 50 min.Note this guide is an approximation guide only, as there are different turkey breeds, ovens and conditions that can affect the cooking times. To be certain always use a probe thermometer. Turkeys without stuffing will always cook faster. See below.

For maximum moistness

Best meat temperature to remove turkey from oven is *155ºF - 68ºC. Rest for 60-90 minutes.*(Recommended for health reason) is 165ºF - 74ºC but the meat will be a little dryer.

Steps

• Step 1

  Remove turkey from fridge, and bring to room temperature (30 to 60 minutes). Remove the neck plus any giblets or sacks from inside the cavity. If not already done, tuck back the wings underneath to prevent the tips from burning.

• Step 2

  Season the cavity with salt. Into the cavity, add two lemon wedges (Use more if a large turkey), thyme and the bay leaves and a little olive oil.

  See Also

  Friendsgiving Casserole Recipe

• Step 3

  Preheat a very hot oven at 450°F – 230°C.

• Step 4

  Pat the turkey dry with paper or clean kitchen towel. Drizzle with olive oil and massage well ensuring the whole bird is nicely coated including underneath. Season with fine salt and finely ground white pepper. If you have a roasting rack, brush it with olive oil and place your turkey on top.

• Step 5

  In a saucepan, melt the butter. Fold the cheesecloth so you have a large enough rectangle to cover the whole turkey. Soak the cheesecloth in the butter and cover the whole turkey.

• Step 6

  Add a drizzle of olive oil to your roasting pan. Roughly chop the carrots, celery and onion and add to pan. Place your stove, on high heat andsaute the vegetables. Once they are a little brown, add the chicken stock and a bay leaf. You can also add turkey neck if you have one. Place the turkey with its rack in the roasting pan on top of vegetables.

• Step 7

  Place in oven and lower oven temperature to 300°F – 150°C and cook for the correct amount of time. (see guide on this page for cooking times). 30 minutes before cooking time, remove the cheesecloth from the turkey and keep it for later. Turn up the heat to 350°F – 180° and continue cooking for 30 minutes so the skin becomes a nice golden brown. Once cooked, remove from oven, place bird on a hot plate or platter, cover with the same used cheesecloth, foil, add a few kitchen towels to retain the heat. Leave to rest at least 60 minutes before carving.

• Step 8

  In the same roasting pan, place on your stove with high heat, add one and a half tbsp of flour to the vegetables and mix well over moderate heat. Add the dry sherry. Remove the neck and strain gravy mixture into saucepan. Use a whisk or a spoon to help the liquid fall through. Place over low heat and bring to a simmer.

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