No-Baste Basil and Rosemary Roast Turkey

Turkeys are the sacred bird of the holidays. For Christmas, and for Thanksgiving in the US, the roast turkey is often reserved for rare and special occasions. It is due to this, that people stress so much that this particular dish must be perfect, be it to impress the in-laws, live up to a family reputation, or for a simply memorable evening! This recipe for roast turkey is so full of flavour that whoever your guests, they are sure to rave!

Time:

Prep: 15min

Cook: Under 4kgs = 20min/kg + 70min, Over 4kgs = 20min/kg + 90min

Ingredients:

• 1 Whole Turkey, giblets and neck removed
• 3/4 Cup Olive Oil
• 1-2 Bulb Garlic, 1 minced, 1 whole
• Handful fresh Rosemary, chopped, and 3-4 sprigs for decoration
• Handful fresh Basil, chopped
• Italian Herb Seasoning to taste
• Salt and Pepper to taste

Optionals:

• 5-6 slices of Proscuitto or Panchetta
• White wine

Equipment:

• Large Roasting Pan
• Garlic crusher
• Mezalune/cooks knife
• Pastry Brush
• Small bowl
• Syringe

The Turkey

1. Pre-heat the oven to 170˚C
2. Wash the bird inside and out, taking care not to tear the skin, and pat dry with a clean tea towel
3. Losen the skin from the breast by slowly working the fingers between the breast and the skin from the neck to the ends of the legs. Try not to break the skin as this will compromise the moisture of the bird.
4. In the small bowl, combine oil, herbs, and garlic
5. Work the oil and herb mixture between the skin and the breast, once again being careful not to tear the skin. If using proscuitto or panchetta, place the meat on top of the breast and mixture, but under the skin. Using fatty meats will help keep the breast meat moist while the legs finish cooking.
6. Using roasting skewers, or if you like, springs of rosemary, secure the skin over any areas of exposed breast meat.
7. Insert the whole bulb of garlic into the cavity, along with any of the remaining mixture, and a little wine if you choose to use it
8. Fill the bottom of the roasting tray with water or water and white wine
9. Roast according to the weight of your bird, checking the water level every 30min. If you have a fan forced oven, try as best you can to put the bird in legs first, as this will cook the legs faster than the breast, and ensure that the breast meat is not dry.
10. Serve with roast vegetables, and cranberry sauce, and garnish with fresh rosemary sprigs

The trick with turkey is that the leg meat cooks much slower than the breast meat, meaning that the breast meat often comes out dry. This recipe negates the need for basting, particularly if you choose to go with the addition of the deli meats, as the extra fat from the proscuitto or panchetta will help give added moisture to the breast. You can of course choose to baste the turkey every so often if you desire. Either way, you and your guests are in for one flavour packed meal that will surely set the benchmark for the turkeys of years yet to come!

Keep Smiling,

Jo

xoxo