Marinade: 1/2 Cups chicken broth
1/2 Cup lemon juice
3/4 Cups soy sauce
2 tbsp ginger garlic paste
1 1/2 Cups water
1 tsp Pepper
Salt to taste
1/2 Cup lemon juice
3/4 Cups soy sauce
2 tbsp ginger garlic paste
1 1/2 Cups water
1 tsp Pepper
Salt to taste
Basting:
Butter 1 tbsp
garlic paste- 1/2 tsp
soya sauce 1/2 tbsp
salt
lemon juice-1/2 lemon
herbs- dry rosmary, thyme and basil [optional]
Stuffing:
1 ½ onions, chopped into quarters
2 carrots, peeled and chopped
2 garlic bulbs, cut in halves
1 lemon, cut into quarters
A few celery tops
some rosemary
some thyme
40 ml olive oil
salt and pepper.
2 carrots, peeled and chopped
2 garlic bulbs, cut in halves
1 lemon, cut into quarters
A few celery tops
some rosemary
some thyme
40 ml olive oil
salt and pepper.
1.Mix the ingredients of the marinade, put it in a resealable bag, place the thoroughly washed turkey in the bag and keep in fridge overnight turning the sides several times.
2. Take out of refrigerator one hour prior to roasting, discard the marinade.
2. Take out of refrigerator one hour prior to roasting, discard the marinade.
3. Preheat the oven to 200 C/400 F
4. Prepare the Stuffing
American:
Add to a bowl the onions, garlic, carrots, lemon, rosemary, rock salt, thyme, celery tops, and a little olive oil. Mix them all together by hand and set aside.
Indian:
American:
Add to a bowl the onions, garlic, carrots, lemon, rosemary, rock salt, thyme, celery tops, and a little olive oil. Mix them all together by hand and set aside.
Indian:
Stuffing the turkey with Biriyani!!!
Cook the basumathi rice with 1:1.5 rice water ratio. Mix yougurt, cilantro,mint leaves and biriyani masala.Mix rice with the masala.
5.Prepare the basting mixture-mix the ingredients for basting
Cook the basumathi rice with 1:1.5 rice water ratio. Mix yougurt, cilantro,mint leaves and biriyani masala.Mix rice with the masala.
5.Prepare the basting mixture-mix the ingredients for basting
6. Fill the bird
Place the stuffing into the main cavity of the turkey, stuffing it lightly.
Place the stuffing into the main cavity of the turkey, stuffing it lightly.
7. Tie the bird
Start with a 1 metre piece of string.
Place it around the turkey's neck and wings. Cross the legs together .Wrap one side of the string around the legs and then wrap the other side. Pull them together and tie a knot.
8. Prepare for oven
Place the bird on the rack. Pour some olive oil over its skin and rub it in well, covering the entire surface. Season well with salt and pepper. Turn the bird onto its side and season again. Repeat until the whole bird is coated and leave it on the rack, breast-side down.
Start with a 1 metre piece of string.
Place it around the turkey's neck and wings. Cross the legs together .Wrap one side of the string around the legs and then wrap the other side. Pull them together and tie a knot.
8. Prepare for oven
Place the bird on the rack. Pour some olive oil over its skin and rub it in well, covering the entire surface. Season well with salt and pepper. Turn the bird onto its side and season again. Repeat until the whole bird is coated and leave it on the rack, breast-side down.
9. Roast
Allow for 10-15 minutes for each pound. After 30 minutes, lower the temperature to 180°C/360F and cook for about 1.5 to 2 hours more.Apply the basting mix in ever half an hour.
10. Check the turkey
At this time, test your turkey with a meat thermometer. Place it into the thigh first and then into the breast. The temperature should exceed 80 C /175 °F for the thigh and at least 75 C/165°F in the breast. Once these temperatures are reached, remove the turkey and turn it breast-side up so it will brown. Increase the oven to 220°C /430 F and let it cook for 10 minutes more. At this time, remove the turkey from the oven, cut the string, and let it rest for 20-30 minutes
Don't forget to save the drippings for the gravy from the oven tray!
Allow for 10-15 minutes for each pound. After 30 minutes, lower the temperature to 180°C/360F and cook for about 1.5 to 2 hours more.Apply the basting mix in ever half an hour.
10. Check the turkey
At this time, test your turkey with a meat thermometer. Place it into the thigh first and then into the breast. The temperature should exceed 80 C /175 °F for the thigh and at least 75 C/165°F in the breast. Once these temperatures are reached, remove the turkey and turn it breast-side up so it will brown. Increase the oven to 220°C /430 F and let it cook for 10 minutes more. At this time, remove the turkey from the oven, cut the string, and let it rest for 20-30 minutes
Don't forget to save the drippings for the gravy from the oven tray!
11.Carve and Serve
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