Succulent Citrus Roasted Turkey
Follow this recipe and you will be rewarded with moist, succulent slices of turkey that will amaze your guests. The key to this cooking method is roasting the turkey in a water bath fashioned with tin foil that allows the meat to gently steam in citrus and rosemary scented turkey stock. Banish dry, stringy turkey from your festive table forever!
- Pre-heat the oven to 180°C.
- Remove your turkey from the fridge half an hour before you plan to put it in the oven. This will bring the bird up to room temperature and help it to cook evenly. (When calculating your cooking times, be sure to factor in an hour for the turkey to rest properly before carving).
- Pat the surface of the turkey dry with kitchen towel then drizzle with a good amount of olive oil and place in your roasting tin.
- Season the skin well with salt and freshly ground pepper.
- Cut the lemon and the clementines in half and place them inside the cavity of the turkey along with 2 sprigs of rosemary (make sure you have removed any giblets that are inside the cavity).
- Pour 200mls of turkey stock into the base of the roasting tin then cover the turkey completely with tin foil, crimping the foil around the edge of your roasting tin. Ensure that you completely seal the roasting tin with the foil so that no steam can escape during cooking.
- Roast the turkey in the oven for:
– 45 minutes per kg plus 20 minutes for a turkey under 4.5kg
– 40 minutes per kg for a turkey that’s between 4.5kg and 6.5kg
– 35 minutes per kg for a turkey of more than 6.5kg
- Check on the turkey half-way through the cooking time, basting the skin with the juices in the bottom of the tray. Ensure the foil is re-sealed before you put it back in the oven.
- Remove the foil from the turkey half an hour before the cooking time is up to allow the skin to brown and crisp.
- The turkey is done when the juices run clear and there is no pinkness left in the meat. Oven times vary so be sure to check the juices even if your turkey has had its full, calculated roasting time.
- Leave the turkey in its roasting dish. Re-cover it with the foil then pile 4 or 5 tea towels (or a clean, thick folded bath towel) on top of the turkey. Leave to stand like this for 1 hour while you prepare the accompanying vegetables and side-dishes. Unless you are really tight for time, don’t be tempted to skip this resting period. You will be rewarded with the most succulent turkey ever!
- Merry Christmas!
The cost per person is based on a 5kg turkey serving 8 people.