Festive Herb Turkey
Being a great fan of simple methods this is another extremely easy recipe for roasting a turkey following the French roasting method i.e smother with fresh herbs and moisten with wine and citrus juice. I assure you this recipe is absolutely 100% fail proof and will deliver an amazingly moist, tender delicious roast turkey with very little attention.
No need to stuff the bird with anything other than halved mandarins, clementines and fresh herbs. I always feel keeping the carcass unfilled allows the oven heat to penetrate more evenly during cooking, and actually in the end does speed up the cooking time.
I did not baste at all during cooking, but I would recommend to keep an eye on the turkey and baste if you feel necessary and do cover with a tin foil top if you feel the bird is browning too quickly. When the bird sits at the end of roasting, I recommend double layers of tin foil and a towel to keep in the heat. When ready take to the table garnished with more fresh herbs and be very proud of your achievement.
Ingredients
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5.5-6kg frozen turkey- defrosted and giblets removed
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400-500g unsalted butter- softened
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3 large onions- skin removed, halved
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Herb & Citrus Seasoning
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Generous amounts of fresh rosemary
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Generous amounts of fresh thyme
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6 tangerines- washed and halved
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6 mandarins- washed and halved
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Sea salt flakes
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Coarsely ground black pepper
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Liquid Splash
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Heavy splash of white wine all over bird and tin
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Splash of olive oil
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Juice from 3 of the citrus fruits
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Pops Gravy
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Giblets from innards of turkey
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Cold water to cover
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1 tbsp red current jelly or strawberry jam- to sweeten (optional)
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Juices from the turkey cooking pan
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Accompaniments
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Festive vegetables of your choice
Instructions
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Prepare turkey:
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01 Dry turkey with a clean cloth all over. Make sure the turkey giblets are removed. Reserve to make Pops gravy. With careful fingers gently lift the skin away from the breast flesh, trying NOT to tear the skin. When at this stage smear thickly the butter under the skin, finally adding a thick layer of the mixed fresh herbs. Replace the skin and smear the top with more softened butter. Fill the carcass with the halved mandarins and clementines plus any seasoning you can throw inside. Secure legs if necessary into the chest skin of the turkey or truss (tie) the turkey into shape using butchers string.
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Prepare for cooking:
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02 Pre-heat oven to 180ºC. Lightly oil the base of a large roasting tin. Lay large pieces of onion in the base of the tin. Use these to support the turkey during roasting (no need for a wrack). Carefully lift turkey and sit on the raw onion halves. Liberally smear more softened butter ALL over the bird - see image. Sprinkle well salt and black pepper. Splash generously with white wine or citrus juice if not using alcohol.
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Cook:
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03 Reduce oven temperature to 160ºC. Place turkey uncovered in the oven and roast until golden brown. Check with a thermometer that turkey is at the right temperature or make sure that the POPPER commercially inserted has popped! Leave to rest for 30 minutes before carving. Remove from tin and lay on a large serving plate, remove the string. Reserve excess juices for Pops gravy.
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Pops Gravy:
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04 Place the innards from the turkey (giblets, neck, heart etc) into a small saucepan, top with cold water and bring to the boil. Simmer for along as the turkey takes to cook. Importantly keep an eye on the level of liquid, you do not want the pan to burn dry. When the turkey cook is completed and it is resting, strain the liquid from giblets into another pan, add any juices from the resting turkey. Season and add red current jelly or strawberry jam for a touch of sweetness. Serve hot with the turkey.
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Finale:
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05 Serve with your favourite festive vegetables and Pops gravy.
Notes
Make sure your turkey is well defrosted before assembling to cook. Always allow to rest 30 minutes before serving. Delicious hot and equally as good cold, and the carcass makes GREAT soup! If no alcohol just use citrus juice, and finally, never worry about how to serve the Pops gravy as we always traditionally serve it in the family teapot - pours a treat!
