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Recipes with turkey

3 recipes that use turkey, with photos, step-by-step instructions and cook times. The quickest, Thanksgiving roast turkey, takes 240 minutes. It is most often cooked with onion, chicken stock and garlic.

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Thanksgiving roast turkey

On the fourth Thursday of November, from Massachusetts to California, the roast turkey is the centre of the Thanksgiving table, carved beside stuffing, cranberry sauce, mashed potatoes and pumpkin pie. This recipe dry-brines a 5–6 kg bird with salt in the fridge for two days, then roasts it with herb butter under the skin for juicy meat and crackling golden skin. The commonest mistake is roasting by the clock and either serving it underdone or cooking the breast to sawdust. Use a thermometer: it is safe when the thickest part of the thigh, not touching bone, reads 74 °C and the juices run clear. Thaw a frozen bird in the fridge (allow 24 hours per 2 kg) and never stuff the cavity; bake the stuffing separately. Chef's tip: leave the salted turkey uncovered in the fridge for the last night; the skin dries like parchment and roasts shatteringly crisp.

240 minAmericanMeat
by KrazyBadal 0 views

Peru de NatalChristmas roast turkey

For many Brazilian families the ceia de Natal, eaten late on Christmas Eve, is built around a glossy roast turkey surrounded by farofa, rice and fruit. The bird is marinated for a day in garlic, onion, lime, herbs and dry white wine, then roasted slowly under foil so it stays moist. The marinade traditionally contains wine; for an alcohol-free version swap it for the same amount of unsweetened apple juice with 2 tablespoons of white wine vinegar. Chef's tip: trust a meat thermometer in the thickest part of the thigh, not the clock or a pop-up timer.

240 minBrazilianChickenGluten free
by KrazyBadal 0 views

Dinde aux marronsRoast turkey with chestnuts

Dinde aux marrons, roast turkey with chestnuts, is the Christmas Day dish of much of France, carried to the table at lunch on 25 December, often after oysters and smoked salmon. The bird is rubbed with butter, roasted with a gentle chestnut and onion garnish, and served with its pan juices. The stuffing is cooked separately here, which keeps it safe and the bird evenly cooked. The common mistake is roasting too long, which dries the breast. Chef's tip: the turkey is ready when the thickest part of the thigh reads 74 °C; rest it for 45 minutes under foil before carving.

240 minFrenchChickenGluten free
by KrazyBadal 0 views

Goes well with turkey