The Best Turkey Recipe That Turns Your Dinner Into A Feast 🦃😋 Thanksgiving Idea

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cube

Vegetable broth is lower in sodium.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more shelf-stable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber.

Take the turkey out of the fridge and let it rest for at least 2 hours to reach room temperature.

Prepare the vegetables: take the rinds off the carrots and cut them into big chunks. Add leeks and both white and red onions, peeling the skin off before adding them to the mix.

Make a seasoning mixture with dried sage, dried thyme, ginger, salt, and black pepper. Optionally, use fresh thyme instead of dried.

Stuff the seasoning mixture inside the turkey cavity, ensuring to coat the inside well without seasoning the outside skin.

Close the turkey cavities using small shish skewers or baker's twine, ensuring that the skin is secured to prevent air from getting in.

Cross the legs and tie them with baker's twine, ensuring the turkey stands upright during cooking.

Place the turkey in a deep roasting tray with the prepared vegetables at the bottom.

Cover the turkey with a clean cloth soaked in olive oil to prevent it from drying out during cooking.

Preheat the oven to 180°C (355°F).

Cook the turkey for 90 minutes plus 20 minutes for each kilogram. For a 9 kg turkey, this totals 4.5 hours.

Every 30 to 45 minutes, check the turkey, re-soaking the cloth in oil if it gets dry and pouring water from the tray around the turkey.

In the last half hour of cooking, mix 4 tablespoons of butter with 6 tablespoons of quince marmalade and rub this mixture all over the turkey before returning it to the oven.

After cooking, let the turkey rest for 45 minutes before carving.

To make the gravy, separate the fat from the juices in the tray, add flour to the juices, and cook briefly before adding red wine or stock and vinegar for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens