Ingredient and Portion
Christmas Roast Turkey
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From Tham Jing Wen Submit
Christmas time is when the family gets together for a feast and the center of attraction is usually the large roasted turkey. Follow this recipe for a nice and juicy roasted turkey that will fill the stomachs of all those at the table!
Average
18 mins
Serves 12 people
1 medium turkey (4kg), without neck and innards
220 gm coarse salt
55 gm melted butter
120ml white wine
1 large onion, diced
2 carrots, diced
2 stalks of celery, diced
2 sprigs of fresh thyme
1 bay leaf
1 medium turkey (4kg), without neck and innards
220 gm coarse salt
55 gm melted butter
120ml white wine
1 large onion, diced
2 carrots, diced
2 stalks of celery, diced
2 sprigs of fresh thyme
1 bay leaf
Method
1. Rub the turkey all over and inside with the salt. Place it in a large container and fill it up with water until the turkey is submerged. Place the turkey in the refrigerator overnight or at least for 12 hours.
2. After 12 hours, take it out and rinse off the brine from the body surface and cavity and pat dry. Then let it sit in the refrigerator again for 1-2 hours for the skin to firm up. In the meantime, preheat the oven to 170°C.
3. Brush the turkey body with half of the melted butter then place it breast side down on a shallow roasting pan. Stuff the cavity of the turkey loosely with half of the onion, carrots, celery, and 1 sprig of thyme and the bay leaf. Tie the ends of the drums together if you can.
4. Scatter the remaining vegetables around and under the turkey. Tear off the leaves from the remaining thyme sprig and scatter it around as well. Finally cover it with the white wine.
5. Slide the tray onto a roasting rack in the oven and roast it for 3-4 hours, testing it every now and then after the 3rd hour to see if the turkey’s internal temperature has reached 75°C at the thigh. At the same time, turn the turkey over and brush the breast with the remaining butter. Baste the turkey occasionally as well.
6. Once the turkey thigh’s internal temperature has reached 75°C, take it out of the oven and rest it for approximately 20-30 mins before finally carving it up to serve on a warm platter for the table.
2. After 12 hours, take it out and rinse off the brine from the body surface and cavity and pat dry. Then let it sit in the refrigerator again for 1-2 hours for the skin to firm up. In the meantime, preheat the oven to 170°C.
3. Brush the turkey body with half of the melted butter then place it breast side down on a shallow roasting pan. Stuff the cavity of the turkey loosely with half of the onion, carrots, celery, and 1 sprig of thyme and the bay leaf. Tie the ends of the drums together if you can.
4. Scatter the remaining vegetables around and under the turkey. Tear off the leaves from the remaining thyme sprig and scatter it around as well. Finally cover it with the white wine.
5. Slide the tray onto a roasting rack in the oven and roast it for 3-4 hours, testing it every now and then after the 3rd hour to see if the turkey’s internal temperature has reached 75°C at the thigh. At the same time, turn the turkey over and brush the breast with the remaining butter. Baste the turkey occasionally as well.
6. Once the turkey thigh’s internal temperature has reached 75°C, take it out of the oven and rest it for approximately 20-30 mins before finally carving it up to serve on a warm platter for the table.
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