Roasted Turkey
Mouthwatering turkey roasted to perfection with a buttery herb rub, served with savory homemade gravy
Ingredients for 8 portions
Instructions
-
1
Wash the turkey, remove giblets and rinse thoroughly.
-
2
In a sink, mix fresh water with ½ cup vinegar and soak the turkey for 30 minutes.
-
3
Dry the turkey with a paper towel and separate the skin.
-
4
In a bowl, mix 100 g of butter at room temperature, ⅓ cup chopped parsley, 1 tablespoon oregano, 1 teaspoon rosemary, and 1.5 teaspoons of salt.
-
5
In another bowl, mix 2 diced yellow onions, 6 diced garlic cloves, 1 cup diced celery, 1 teaspoon oregano, 1 teaspoon rosemary, 1 teaspoon salt, 1 teaspoon black pepper, and 1 tablespoon olive oil.
-
6
Insert ⅔ of the butter mixture under the turkey skin and spread evenly. Spread the remaining ⅓ all over the turkey.
-
7
Place the turkey in a rectangular container with 2 chopped celery sticks, 3 sliced yellow onions, and ⅓ of green and red peppers. Tie the legs together and position the wings under the turkey. Cover legs with aluminum foil.
-
8
Bake the turkey for 1 hour at 175°C. Coat the turkey with broth and bake again for 1 hour. Cover the turkey breast with foil and bake for 1 hour. Coat with broth. Remove the aluminum foil from the legs and breast and coat with broth. Drain the broth out of the container. Cover the breast with aluminum foil and bake for 1.5 hours.
-
9
For the gravy, boil giblets, chopped onion and celery, baby carrots, garlic cloves, rosemary, black pepper, and salt in a pot with 5 cups of water for 30 minutes. Drain the broth and set it aside.
-
10
In another pot, melt 30 g of butter and add 4 tablespoons of flour. Mix until golden. Pour 1 cup of broth and mix for 5 minutes. Add 1 bouillon cube and cook for 3 minutes. Add more broth for desired thickness and cook for 4 minutes.
