- Marination: 1 day
- Prep: 25 min
- Cook: 2.5 hours
- Yield: 7 servings
Ingredients
Brine For Turkey
2.9 kg turkey
3 ltr water
3 ltr orange juice
20 gm black pepper
20 gm coriander seeds
100 gm brown sugar
10 bay leaves
100 gm salt
200 gm apple
300 gm orange
For Stuffing & Coating
20 gm butter
50 gm garlic
10 gm chilli flakes
100 gm apple
90 gm lemon
210 gm whole onion
Vegetables For Roasting Turkey
250 gm onion
150 gm carrots
100 gm baby potatoes
40 gm whole lemon cut into half
20 gm garlic pod, skin on
For Turkey & Cranberry Sauce
150 ml chicken stock
40 gm cranberry sauce
10 gm rosemary
10 gm butter
Salt to taste
5 gm pepper
For Green Peas & Bacon Crumble
120 gm bacon
200 gm green peas
20 gm butter
100 gm bread cut into small cubes
For Sweet Potato Mash
500 gm sweet potato
40 gm butter
100 ml milk
5 gm nutmeg
Salt to taste
Directions
For Cooking Turkey
1. Take a stock pot large enough to accommodate the whole turkey.
2. Make a brine solution by adding all the ingredients mentioned under ‘Brine For Turkey’, check the seasoning and add more salt if required, the solution should taste slightly salty.
3. Wash the turkey and put it into the brine solution. Keep it for at least 24 hours.
4. After 24 hours take out the turkey, dab it dry and apply butter, garlic and chilli flakes mixture all over the turkey.
5. Cut the vegetables to be placed under the turkey for roasting.
6. Keep turkey in the roasting pan along with the vegetables.
7. Cook for 10 minutes in a preheated oven at 200°C.
8. Take out the Turkey, baste it with butter and oil mixture and cover with silver foil.
9. Take 1/2 for each 1/2 kg of turkey, and calculate the timing with the weight of the bird. Cook at 180°C. Once done take out and rest.
For Turkey Jus
1. Remove all the vegetables from the roasting pan.
2. Pour over excess fat.
3. Add a tablespoon of flour to the pan and cook along with the bites of scraping left over in the pan.
4. Add the vegetables, turkey winglets, turkey neck, which was roasted along with the bird and sauté.
5. Add a tablespoon of tomato concasse and chicken stock into the pan and cook along with other ingredients.
6. Reduce to strengthen the flavour.
7. Strain and mix with butter.
8. Serve along with the turkey.
For Green Peas & Bacon Crumble
1. Take a pan, add butter along with bites of bread and toast till golden brown.
2. Remove from the pan and add chopped bacon. Cook till crispy.
3. Then add green peas and sauté along with the bacon.
4. Season well, add crispy bread crumbles and finish the dish.
For Sweet Potato Mash
1. Take a pan and add a little salt to it.
2. Peel sweet potatoes and put them into the pan. Boil and cook till tender.
3. Take out and mash well.
4. In another pan, take some butter and milk, and add sweet potato mash.
5. Mix well so that everything comes together.
6. Season with salt, pepper and little nutmeg.
7. Take out in a suitable bowl.
Assembly
1. Assemble all the items and serve.
