The best Christmas turkey ever!
Yesterday we had a pre-Christmas celebration with family and friends and ate a succulent turkey! After eating too many dry turkeys in our lives, we arrived to a unique recipe that we would like to share with you. You will get a tasty, aromatic and very moist turkey! Since there will be lots of remaining juices, note that this recipe is more suitable for a served dinner than a buffet. Unfortunately, we did not have time to take a photo before the leftovers, but here is the recipe for our Super Moist Turkey:
Preparation time: 25 minutes Marinating time: 3 hours Cooking time: 5 hours
- 1 turkey for 8 people
- 3 tbsp dry fine herbs
- 8 twigs of fresh rosemary
- 20 fresh sage leaves
- 2 onions (finely chopped)
- 1 bottle of white wine (a Pinot Griggio is nice)
Cleaning the turkey
Cleaning thoroughly the turkey and removing its skin is crucial to obtain a tasty flavour. Put the turkey directly in a very clean sink. Remove the giblets and discard (unless you want to cook them apart). Pour abundant cold water and rinse the turkey all over, especially the internal cavity. Remove the skin from the breast and legs. Pour again cold water and rinse all over removing any remaining skin except the wings. Repeat the process once more and drain.
Cooking the turkey
Rub the turkey with salt and pepper all over including the internal cavity. Cover all over with the dry fine herbs. Put the fresh rosemary and sage leaves in the internal cavity. Place the turkey breast up in a roasting pan. Add the onions and the whole bottle of white wine. Cover, put in the fridge and marinate for three hours.
Preheat the oven at 285oF and cook covered for 5 hours. Serve and keep the rest over for a brilliant galantine.
Happy Holidays from icscis/walkthearts