The traditional roasted turkey prepared by Awesome Chef, in a delicious low temperature roasted marinade. Stuff and serve at your Christmas table.
- 1 whole turkey (5 kg)
- FOR THE MARINADE
- 2 lemons
- 4 oranges
- 200 g coarse salt
- 15 cloves garlic
- 5 L water
- FOR THE SEASON
- 150 g lard
- 75 ml white wine
- 2.5 c. mustard soup
- Sweet chili
- 100 ml white brandy
- TO DECORATE
- 3 figs
- 1 Rome
- 1 orange
Start by washing and cleaning the turkey. Tie it by the legs and wings with cord suitable for cooking (north thread).
In a bowl, prepare the marinade by cutting the lemon and orange into thick slices. Add 2/3 of the salt, half the garlic, previously crushed, the coriander broke into three pieces and 5L of water. Mix all the ingredients and completely immerse the turkey in this marinade. Let it stand for 24 hours.
The next day, add lard, white wine, remaining garlic, previously chopped, mustard, pepper and remaining salt in a bowl. Grind everything with the magic wand in order to obtain a homogeneous paste. If necessary, heat slightly.
With the help of a brush, brush the turkey with this paste and set aside in the cold for another 24 hours.
The next day, preheat the oven to 130º C.
Place the turkey on an oven tray and bake for 2 hours. In the middle of the time rotate the turkey and refresh it with the brandy.
At the end, adjust the oven temperature to 100º C and cook for another 2 hours.
With the help of a thermometer, check the cooking temperature of the turkey, on the chest and thigh. This should be at 80º C. Otherwise, it should be kept in the oven at 100º C and controlled the temperature every 30 minutes. Only when the temperature is equal to or higher than 80º C at these points is the turkey ready.
When it is roasted, remove the turkey from the oven and reserve the sauce.
Serve garnished with mint, figs, pomegranate, and orange.
Note: The turkey must rest in the marinade for 24 hours, in its entirety. This recipe used the filling from Baixo Alentejo.