Turkey Roast

Turkey  Roast        (About  25 Portions):

NB: Roast Turkey is a great dish during any time of the year, and especially during Thanks Giving Dinner! This is a great old fashioned Grand Ma’s Recipe.

Ingredients:

_Turkey_

1 Whole Turkey, about 20 lbs.

Salt-Pepper

3-4 Tea Spoon of Smoked Paprika∆

1 Tea Spoon of Sage, Ground

200 ml. of Butter, Melted

3 Tea Spoon of Garlic, fine chopped∆

500 ml. of vegetable broth, (preferably Home Made), or from the store

2-3 Tea Spoon of Dry Thyme Leaves, Rubbed/Chopped

2 Tea Spoon of Rosemary Flakes, Dry

1 tea Spoon of (Crushed) Pepper Corn∆

1 Cup of Celery, cubes

1 Cup of Carrots, Cubes

2 Cups of Onions, Cubes

Method:

NB: If the Turkey is frozen then you must thaw the bird for 2-3 days in your fridge. Otherwise follow the following recipe. Then, remove the Giblets and Neck from inside the bird. Rinse lightly with some water. Then, you mix all those spices (sage, rosemary, thyme, salt-pepper) in a bowl. Now, rub the spice-mix on the bird, both inside and outside. Then comes the trussing part, to make sure that the bird cooks evenly and it get’s a nice golden color while the roast is ready to eat.

Trussing Method:  First, you need some twine and a scissor/knife. Center the twine across the back of the turkey, with the neck flap covering the neck cavity. Pull the string over the breast, tighten to bring the wings into the body, then cross the ends and form a knot. Bring the twine down towards the legs, under the ends, and wrap around until the legs are neatly tied. Then, trim any excess string.
Then, make another spice mix with rest of the spices, ∆ and rub it on the turkey. Then comes the fun part! Roast it @ 350 °F & make sure do basting with melted butter every 15 min. on top of the bird. After 1 Hour, take the bird out, and put those Onion, Celery & Carrots, on the same roasting tray, and then put the bird back on top of those vegetables and continue cooking. At this point, minimize the temperature of the oven to 325 °F for the next 1 hour. Now, check the internal temperature of the bird and it has to reach at 165 °F (Make sure you check the temperature on the bird’s breast, NOT ON LEGS) But, do not forget to keep basting with the melted butter. It might take 1 more hour or so! When the Turkey is cooked make sure you keep it covered with a foil paper and this is the time to make your gravy!

Gravy Recipe:

Ingredients

Pan juices, from the Roast

1 lt. of water

½ cup of Butter/Margarine

½ cup of Flour, all purpose

Salt-Pepper

4 tea spoon of cider vinegar

1 Cup of White Wine

¼ Cup of Corn Starch, mixed  with 1.5 Cups of cold water (Slurry)

Preparation:

First, pour the pan juices through a fine-mesh sieve into a measuring cup (But, don’t clean up the roasting pan though), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into a separator and then, let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding the fat.) Straddle roasting pan across 2 burners, then pour the wine in the roasting pan. Cook for about 3 min. Then, add the water and cook for more for about 5 min. over high heat, stirring and scraping up brown bits, 1 minute. Add the slurry slowly while you mix it with a wire whisk, vigorously. Pour through sieve, and season with salt-pepper.

Serve the turkey with this delicious homemade Gravy!

NB: Some people they like to serve their Turkey with some side Cranberry Sauce as well!