Oven roasted Turkey
Turkey marinated in a blend of spices and oven roasted to perfection.
I must admit this. I was not comfortable roasting a whole turkey before. I had tried successfully slow cooking it or making other forms of dishes but not roasting it whole. Somehow I was intimidated with the whole process of brining, marinating and roasting it.
But turns out, it is not that complicated at all. In fact, if you are pressed on time, you don’t really need to brine it and yet the meat comes out tender and cooked just right. We were super busy the week of thanksgiving work wise. So I had no time to brine or even marinate it even on the night before thanksgiving. All I did that day was grocery shop and prepare cranberry sauce. The morning of thanksgiving, I finally marinated the turkey with a blend of green and whole raw spices and let it sit for about 4 to 5 hours and then roasted the turkey. It came out moist and delicious.
If you are like me and thinking twice whether to cook a whole turkey or not, do not think much. Just go ahead and cook one. You will be glad that you tried. And you will be all set to make sandwiches, soups or fried rice the day later as well … bonus!
- Turkey - Whole ( Ours was 17 lbs)
- Butter - 1 stick at room temperature
- Stock - About 4 cups
- Rosemary - a tiny bunch
- Thyme - a tiny bunch
- Carrot - 1, cut into big pieces
- Onion - 1, Cut into 4 parts
- Garlic - Cut 1 whole horizontally into halves and use
- Coriander leaves - a huge bunch
- Mint - a tiny bunch
- Green Chilies - 8 - 10 or to taste
- Garlic - 8-10 cloves (Garlic in US is big!)
- Ginger - 1 inch
- Whole Cloves - 5-8
- Coriander seeds - 1.5 tblspn
- Pepper corn - 10 or to taste
- Cinnamon stick - 1/2 inch
- Red Chili powder - to taste
- Sugar - 1 tspn
- Salt - use generously
- Carrots - 1, chopped roughly
- Onion - 1 , chopped roughly
- Celery - 2 sticks, chopped
- 1) Blend the ingredients listed under 'To Blend' and transfer to a small bowl.
- 2) Mix in the butter with the blended spices. Adjust the spice level. This should taste salty and spicy.
- 3) Rinse the turkey well with clear water and pat dry with paper towels to completely remove the moisture. Also, remove the neck and the giblets from the cavity.
- 4) Carefully putting your hand under the skin, spread the prepared spice paste under the skin to spread it out evenly all over the turkey. Apply the spice paste inside the cavity. And leave some that remains on the skin. That will give it a good color.
- 5) Fill the cavity with the ingredients listed. Marinate the turkey for 4-5 hours.
- 6) Take the turkey out of the fridge at least an hour before roasting it. In the roasting pan, spread the veggies on the pan as listed above. Pour about a cup of stock as well.
- 7) Pre-heat the oven to 450 deg F. Once ready, put the turkey on the roasting rack on top of the veggies in the pan and into the oven and roast it for 45 minutes.
- 8) Take the turkey out and baste it with stock all over. Reduce oven temperature to 375 deg F. Roast for another 30 minutes. Repeat this procedure 1 more time after the 30 minutes time.
- 9) Take the turkey out. If it looks too browned, baste it with stock one last time, tent it with foil and cook at 350 deg F for another 1 hour and 15 minutes until done. The thermometer should read 160 deg F or more when inserted in the thigh.
- 10) Remove the turkey from the oven and let it rest tented with foil for 20 minutes before carving.
- Serves: About 12
- 1) It roughly takes about 13 minutes per pound to roast a turkey at 350 deg F. So calculate the temperature accordingly. Since we cooked ours at 450, 375 and 350, ours got done in about 3 hours.
- 2) Use the turkey drippings to make gravy.