How to roast the perfect Christmas Turkey!
Here comes this time of the year when people take flights home, presents are being wrapped, homes are being decorated and families gather to celebrate this special time of the year. The feast could never be complete without a special meal on the table. There are many options to choose from for a special meal to celebrate Christmas, but my favorite one is, of course, the delicious traditional roasted turkey that is simply stuffed with herbs, lemon and garlic.
Nothing beats the smell and the taste of a delicious homemade roasted turkey. Moreover, kids and adults in my family love it! We all eat turkey excitingly, and if anything is left, I always make sure to do something with the leftovers and turn the leftovers into new exciting dishes.
Defrosting the turkey should start one day before cooking it as it takes quite a while to defrost. I season the turkey with salt and pepper, then stuff it with white onion wedges, garlic cloves, lemon slices and a mixture of roasting herbs.
I usually make this extremely simple but great mixture of butter and herbs when roasting the turkey. The mixture is made by mixing soft butter, parsley, minced garlic, ground black pepper, salt, olive oil, juice and zest of one lemon. Then you need to carefully detach the skin of the turkey and insert the butter and herbs mixture between the skin and meat to make sure that the turkey is juicy (who wants to eat a dry roasted turkey on Christmas anyway?). Then rub the turkey with the remaining butter mixture to make the skin crispy and golden from the outside. The turkey is now ready to go into the preheated oven on a roasting tray that has been greased with olive oil. After roasting for 20 minutes on 220C, take the turkey out of the oven and using a spoon take the liquids from the bottom of the tray and pour them over the turkey.
A great hint is to cover the turkey breast with foil paper (foil should be shaped into a triangle), this prevents the turkey breast from burning and keeps it moist. Return the turkey to the oven for two and a half hours and bake it on 180C.
After two hours of roasting, take the turkey out and check the temperature at the thickest part (breast) of it to see if it was fully cooked. I use my Superfast Thermapen 4 to check the temperature as it’s very accurate and I love it. The temperature should be around (79C) which means that the turkey is fully cooked. If your Thermapen doesn’t show the desired temperature, simply put the turkey back into oven and check again in a while. When it reaches targeted temperature, the turkey has been cooked thoroughly and is now ready to be served! Serve this turkey with gravy and bon appétit à tous!
I also created this step by step video to demonstrate how easy it is to roast a Christmas turkey! As long as you follow the steps and check the temperature of the turkey to make sure that it’s fully cooked, you will get the perfect Christmas turkey!
What is your favourite Christmas side?
- 1 whole turkey
- 100 g soft butter
- juice and zest of one lemon
- 3 cloves of garlic minced
- 2 cloves of garlic sliced
- 1/2 tsp ground black pepper
- 1 tsp salt
- 2 Tbsp olive oil
- 1 white onion
- 1/4 cup roasting herbs
- olive oil
- Start defrosting the turkey one day before cooking by placing it in the fridge.
- Stuff the turkey with white onion wedges, garlic cloves, lemon slices and a mixture of roasting herbs.
- Prepare butter and herbs mixture by mixing butter, parsley, minced garlic, ground black pepper, salt, olive oil and zest of half a lemon.
- Carefully detach the skin of the turkey and insert the butter and herbs mixture between the skin and meat.
- Rub the turkey with the remaining butter mixture.
- Preheat oven and grease the roasting tray with olive oil.
- Roast for 20 minutes on 220C.
- Take the turkey out of the oven, and using a spoon take the liquids from the bottom of the tray and pour over the turkey.
- Hint: cover the turkey breast with foil paper (foil should be shaped into a triangle) to prevent it from burning.
- Return the turkey to the oven for two and a half hours and bake it on 180C.
- Take the turkey out and check the temperature using Thermapen at the thickest part (breast) to see if it is fully cooked. The temperature should be around (79C).
- When the temperature reaches its target, the turkey has been cooked thoroughly and is now ready to be served!
Now let me tell you more about my Thermapen. This SuperFast Thermapen 4 is the world’s quickest thermometer, as it gives you an accurate reading in just 3 seconds. It’s also waterproof, comes with an intelligent backlight which means that the light is activated when using the Thermapen in a dark environment, for example the oven. There is a motion sensor in the Thermapen, so it knows when you are using it, but when you put it down it sleeps.
It can measure temperatures over the range of -49.9 to 299.9 °C (-58.0 to 572.0°F). And finally, it comes in very cool 10 different colours to choose from, mine is red! 🙂
This post is sponsored by Thermapen®. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own.the