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Golden, crispy skin with succulent meat and will free you up to enjoy the day. Basting is not necessary for this recipe.

serve 8 to 10.
1 Step.
4 kg free range whole turkey
50 g sea salt
4 g sage
2 g thyme leaves
2 g rosemary
 
Remove excess fat, giblets and neck from turkey. Rinse briefly under cold water. Pat dry inside and outside with kitchen paper towel. Set aside. 
 
Except turkey, place all above ingredients  into TM bowl. Chop 5 seconds / speed 6.
 
Rub turkey inside and outside body with salt mixture. Cover, keep in refrigerate for 2 hours.
 
2 Step.
Marinade for turkey;
 
150 g dried apricots or peaches 
150 g onions, cut into quarters
40 g honey
20 g organic apple cider vinegar or normal apple cider (ACV) vinegar
1 tbs (15 ml) worcestershire sauce 
1 tbs cooking oil
1 tbs water
 
Place dried apricot into TM bowl. Chop for 5 seconds / speed 7.

Add onion, honey, ACV and worcestershire sauce and chop for 4 seconds / speed 6.
Add oil and sauté for 8 minutes /  90°c / speed soft / reverse.
Add 1 tablespoon of water cook further 2 minutes / 90°c / speed soft / reverse.
* if sauce is too thick, then add an additional 1 tbs of water to fruit mixture.
 
Wash salt mixture on outside the turkey. Wipe salt mixture from turkey cavity with kitchen paper towel.
 
Use fingertips to separate turkey skin from flesh on breast. Push 1/4 of the fruit mixture under the skin, spread mixture to coat breast. Then put skin neatly back in place. Rub turkey outside and turkey cavity with 3/4 of fruit mixture.
 
3 Step.
1 lemon, cut into quarters
1 medium onion, cut into quarters
1 whole garlic bulb, cut into two cross-way
600 ml chicken broth
 
Place onion, lemon and garlic into the cavity. Tuck wings under bird then tie legs together with kitchen twine.
Sprinkle with little cooking oil over the breast then cover the breast with triangle shape foil. 
Place a wire rack inside the roasting pan. Place turkey on the rack breast side up. Pour 600 ml of chicken broth. Also this will help keep the turkey moist.
Roast for preheated oven 180°c (fan force 160°c) 3 hours.
 
Remove foil for last 40 minutes to brown. If legs browning too quickly, then cover with foil. 
To test if meat is cooked, insert the meat thermometer into the thickest part of the thigh. Be careful that the thermometer doesn’t touch the bone.
 
When turkey is done, the thigh meat reaches an internal temperature of 75°c.
Remove cooked turkey to a heated platter. Cover loosely with foil and rest for 15 to 20 minutes.
 
Meanwhile  heat saved pan juices in a small saucepan    until it come to a syrupy texture.
 
Or place pan juices into TM bowl. Cook for 100°c / speed 1 / reverse / 8 to 10 minutes until it come to syrupy texture.  
Serve carved turkey with gravy. 
 
 
Hints & Tips;
Defrost a frozen turkey by refrigeration for 3 days. The frozen meat should then be placed in the refrigerator at 1°c to 3°c until it is completely defrosted. This prevents the meat from getting into “danger zone” 4°c to 60°c. within this temperature range, harmful bacteria will grow at a rapid rate.
 
*thawing meat in a sink full of cold or warm water, or on a bench at room temperature are very dangerous methods and can easily increase the risk of food poisoning. 
 
 
       
 
   

 

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