Turkey EatWell Christmas with Emma Dean

Описание: Emma’s Jolly Good Turkey
Recipe / Emma Dean

This year is a big deal—it’s our fifth Christmas special! What better time to finally tackle the classic Christmas centrepiece: a traditional turkey. Here is my easy, no-fail, nail-it-every-time recipe for Jolly Good Turkey.

Serves: 6–8

Ingredients:

3 kg Ingham’s Whole Frozen Turkey

2 cups water

200 g FLORA Block Salted

2 tbsp table salt

6 tbsp My Dad’s Honey Organic Honey

1 tsp Gourmet Garden Lightly Dried Parsley

1 tsp Gourmet Garden Lightly Dried Chives

Notes:

Store Ingham’s Whole Frozen Turkey at or below –18°C.

To thaw before cooking, place in the refrigerator until fully thawed (approx. 13 hours per kilogram). Do not refreeze once thawed.

The turkey must be fully cooked before eating. Cooking times may vary depending on your appliance.

Use a meat thermometer: the turkey is done when pierced and juices run clear, and the internal temperature reaches 82°C. Place the thermometer in the deepest part of the turkey.

Method:

Preheat the Falcon Classic FX Induction range oven to 160°C (180°C for a conventional oven).

Remove the turkey from packaging and discard the bone guard pad.

Place the turkey breast-side up on a rack in a GreenPan Reserve rectangular cakepan. Pour water into the base of the dish and cover the ends of the wings with foil.

Melt 100 g of FLORA Block Salted (microwave is fine). Using a pastry brush, coat the turkey breasts and legs with the melted butter. Season generously with salt.

Place the turkey in the oven and cook for approx. 40 minutes per kilogram, or until cooked through (see notes above).

About 30 minutes before the turkey is done, remove the foil and pierce the skin several times with a skewer to allow self-basting and browning.

Warm the remaining FLORA Block Salted and My Dad’s Honey Organic Honey until the honey is runny and the mixture is melted.

Add the dried parsley and chives, stirring to combine.

With 10 minutes to go, spoon half the honey and herb mixture over the turkey breasts and legs.

Repeat 5 minutes later, allowing the mixture to become bubbly and golden.

Remove the turkey from the oven and let it rest for 20 minutes before carving.