Traditional Roasted Stuffed Turkey
The King of the Christmas Table
There's something almost ceremonial about preparing a turkey for Christmas dinner. It's the dish that brings the family together, the aroma that defines childhood memories, the centerpiece of a table where loved ones gather. This turkey is not just roasted meat: it's tradition, it's love, it's the culmination of months of anticipation. Prepare it with respect and patience, and you'll be remembered as the culinary hero of Christmas.
recipe.ingredients
- 1 turkey (6-7 kg)Fresh if possible, fully thawed if frozen
- 150g butter, room temperature
- 4 garlic cloves, minced
- 2 tbsp fresh sage leaves, chopped
- 2 tbsp fresh rosemary leaves, chopped
- 1 tbsp fresh thyme
- 1 large lemon
- 2 onions, quartered
- 4 celery stalks
- 2 carrots, roughly chopped
- 500ml chicken stock
- 250ml dry white wine
- Salt and freshly ground black pepper
- Olive oil
recipe.preparation
- 1
Remove the turkey from the refrigerator at least 2 hours before cooking. A cold turkey cooks unevenly. Remove the neck and giblets from inside (save them for stock or gravy).
- 2
Preheat the oven to 220°C. Prepare the herb butter: mix the soft butter with garlic, sage, rosemary, thyme, salt and pepper. This will be your secret weapon for golden skin and juicy meat.
- 3
Carefully separate the breast skin from the turkey by gently inserting your fingers between them. Generously spread the herb butter directly on the meat, under the skin. This technique ensures the flavors penetrate the meat, not just the surface.
- 4
Rub the outside of the turkey with olive oil and season generously with salt and pepper. Cut the lemon in half and place it in the cavity along with some leftover herb sprigs and a quartered onion.
- 5
Place the remaining onions, celery and carrots on the bottom of a large roasting pan. This 'bed' of vegetables will elevate the turkey and add flavor to the cooking juices. Place the turkey on top, breast side up.
- 6
Pour the wine and part of the stock into the pan. Cover the turkey with aluminum foil (forming a tent, without touching it) and roast for 30 minutes at 220°C.
- 7
Reduce the temperature to 170°C and continue roasting. Calculate approximately 40 minutes per kilo. Remove the aluminum foil during the last hour so the skin browns and becomes crispy.
- 8
Baste the turkey with its juices every 30-45 minutes. This is essential to achieve that golden, shiny skin everyone expects. Add more stock if the pan dries out.
- 9
The turkey is done when a thermometer inserted in the thickest part of the thigh reads 74°C. Remove it from the oven, cover with foil and let it rest 30 minutes before carving. This rest is sacred: it redistributes the juices and makes the difference between a good turkey and an extraordinary one.
- 10
Use the pan juices to make a spectacular gravy: strain them, degrease and reduce with a little more stock until you achieve the desired consistency.
recipe.modeChef
The turkey that impresses everyone
Great chefs have tricks that transform a good turkey into a masterpiece. These are the secrets from professional kitchens.
- Brine the turkey for 24-48 hours before cooking: dissolve 200g salt and 100g sugar in 4 liters of cold water with herbs and spices. This guarantees incredibly juicy meat.
- Add chopped black truffle to the herb butter for an extraordinary touch of luxury.
- Glaze the turkey with a mixture of honey, Dijon mustard and butter during the last half hour for a spectacular shine.
- Serve with a homemade cranberry sauce with port and orange zest.
recipe.tips
- •If the turkey browns too quickly, cover it again with aluminum foil.
- •Tie the legs with kitchen twine for a more elegant presentation and more uniform cooking.
- •Resting is non-negotiable. A turkey cut immediately will lose all its juices on the board.
- •Save the carcass to make a spectacular stock for winter soups.
recipe.specialTrick
The secret to the crispiest skin in the world: after removing the turkey from the oven, while it rests, raise the temperature to 240°C. Just before serving, return the turkey to the oven for 5-7 minutes. The skin will be incredibly crispy while the meat stays juicy. It's a Michelin-starred restaurant trick that works perfectly at home.