It’s that lovely time of year again - when both novice and experienced chefs put their skills to the test, by cooking a homemade turkey dinner from scratch.
Lets not beat around the bush - the turkey can (and does!) make or break the entire meal. There are so many methods, recipes and opinions about the best way to cook a turkey. Even with all the information available, questions about this traditional feast seem never ending.
The trick to a perfect turkey is (drum roll please).......that there is no complicated trick. Follow a few basic steps, make sure you baste often and certainly don't overcook the bird which will produce a golden juicy bird.
We would and do always suggest using the superfood coconut oil for cooking with. It goes hand in hand that the finer the ingredients you use, the finer the taste. Plus of course, somewhat healthier!
Herb Roasted Turkey with Coconut Oil.
- 1 x 10-12-lb turkey
- 1 teaspoon each dried rosemary, thyme, sage, sea salt and black pepper
- 1 large onion, quartered
- 2 ribs celery cut into 3-inch lengths (wash and reserve the remaining stalk
- 1 lemon, quartered
- 3 tablespoons Skinny & Co Coconut oil (melted)
- Preheat oven to 160c
- Mix seasonings together in a small dish.
- Rub about 1 tablespoon of the seasoning mixture inside the cavity of the turkey. Place the lemon, onion and chopped celery inside the bird.
- Gently loosen the skin the turkey skin by placing your finger between the skin and the flesh and pressing slowly, as if you’re separating two sheets of fragile paper. You should be able to get much of the skin over the breasts and leg/thigh area loosened.
- Rub some of the herb and salt mixture onto the turkey flesh, under the skin.
- Brush the turkey with the melted coconut oil. Cover the entire bird. Massage the remaining seasonings over the coconut oil.
- Remove the ribs from the celery stalk and place them in the bottom of your roasting pan. If there are extra pieces of lemon or onion that did not fit into the turkey cavity, nestle them into the celery.
- Transfer the turkey to the roasting pan. The vegetables in the bottom will impart flavor and keep the bird slightly elevated from the juices as it cooks.
- Pour one cup of water in the bottom of the pan.
- Roast for about 3 hours or (our best advice) until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees. Baste with the bird’s own juices every thirty minutes. Supplement basting with more melted coconut oil if there’s not enough liquid the first couple of times.
- Tent with aluminum foil if the bird gets too brown.
- Remove from oven and let rest 20-30 minutes before carving (don't miss this out - as the bird will still be cooking).