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Christmas Holidays Turkey Main course Family Winter

Christmas calls for a dish that quiets the whole table, and a golden-brown turkey does that time and again. The trick is a good herb butter under the skin and enough resting time after roasting. For that, use a sturdy roasting pans that is large enough for the turkey and all the vegetables underneath. That way the pan catches all the roasting juices and you automatically have the base for a flavorful gravy.

x_ckl_recipe_markerChristmas turkey with herb butter and roasted vegetables A festive turkey with a rich herb butter, roasted on a bed of winter vegetables. This is the recipe everyone asks for. How to make a Christmas turkey with herb butter and roasted vegetables? Main course Dutch 8 servings 30 min 3 hours 30 min 4 hours

Remove the turkey from the refrigerator 2 hours before cooking so it comes to room temperature. Pat it dry with kitchen paper both on the outside and inside.
Make the herb butter: mix softened butter with finely chopped thyme, rosemary, sage, pressed garlic, lemon zest, salt and pepper until smooth.
Carefully slip your hand between the skin and the breast meat of the turkey. Rub half of the herb butter directly onto the meat under the skin. Brush the outside with the rest of the butter.
Loosely fill the cavity of the turkey with the halved lemon, the halved head of garlic and a few sprigs of fresh thyme and rosemary.
Preheat the oven to 180°C. Arrange the carrots, parsnips, onion and celery in large pieces over the bottom of the roasting pan. Pour in the chicken stock.
Place the turkey breast-side up on the vegetables. Cover the roasting pan with aluminum foil and put it in the oven.
Roast the turkey covered at 180°C for about 2.5 hours (allow about 40 minutes per kilogram). Baste it every 45 minutes with the roasting juices.
After 2.5 hours remove the aluminum foil. Increase the oven temperature to 220°C and let the turkey roast uncovered for another 30 minutes until the skin is nicely crisp and golden-brown.
Check that the turkey is cooked with a meat thermometer: the internal temperature of the thickest part of the thigh (without touching bone) should be at least 75°C.
Take the turkey out of the oven and place it on a cutting board. Loosely cover with aluminum foil and let it rest for at least 30 minutes so the juices can redistribute.
Strain the roasting juices from the pan into a saucepan. Reduce briefly and season with salt, pepper and a splash of dry white wine or sherry. This is your gravy.
Carve the turkey at the table or in the kitchen and serve with the roasted vegetables and the gravy. Happy holidays!

Christmas Holidays Turkey Main course Family Winter 1 turkey about 4–5 kg (at room temperature) 150 g softened butter 4 sprigs fresh thyme 4 sprigs fresh rosemary 6 fresh sage leaves, finely chopped 4 garlic cloves, pressed (for the butter) Zest of 1 lemon 1 lemon, halved (for the cavity) 1 head of garlic, halved (for the cavity) Salt and freshly ground black pepper 3 carrots, roughly chopped 3 parsnips, roughly chopped 2 red onions, quartered 3 celery stalks, cut into pieces 300 ml chicken stock Splash of dry white wine or sherry (for the gravy) Roasting pan Meat thermometer Aluminum foil Cutting board Sharp carving knife Saucepan Sieve Mixing bowl Spoon or silicone brush Roasting slides roasting-tin Sauce pan saucepan Chopping Board chopping-board Mixing Bowl mixing-bowl De Buyer Plancha Mineral B - 38 x 26 cm - without non-stick coating De Buyer ["Grillplaat"] Roasted duck breast with orange glaze and Christmas vegetables foodies-geroosterde-eendenborst-met-sinaasappel-glaze-en-kerstgroenten Stuffed rib-eye roast with red wine jus and roasted garlic potatoes foodies-gevulde-rib-eye-roast-met-rode-wijnjus-en-geroosterde-knoflookaardappelen Braised wild boar with red wine and winter vegetables foodies-gestoofde-wild-zwijn-met-rode-wijn-en-wintergroenten Roasted leg of lamb with rosemary, garlic and red wine jus foodies-gebraden-lamsbout-met-rozemarijn-knoflook-en-rode-wijnjus

Recipe

Christmas turkey with herb butter and roasted vegetables

A festive turkey with a rich herb butter, roasted on a bed of winter vegetables. This is the recipe everyone asks for.

Course	Main course
Kitchen	Dutch
Servings	8 servings

Preparation time

Preparation time	30 min
Time in oven	3 hours
Stiffen up min.	30 min
Total	4 hours

Equipment

Roasting pan
Meat thermometer
Aluminum foil
Cutting board
Sharp carving knife
Saucepan
Sieve
Mixing bowl
Spoon or silicone brush

Ingredients

1 turkey about 4–5 kg (at room temperature)
150 g softened butter
4 sprigs fresh thyme
4 sprigs fresh rosemary
6 fresh sage leaves, finely chopped
4 garlic cloves, pressed (for the butter)
Zest of 1 lemon
1 lemon, halved (for the cavity)
1 head of garlic, halved (for the cavity)
Salt and freshly ground black pepper
3 carrots, roughly chopped
3 parsnips, roughly chopped
2 red onions, quartered
3 celery stalks, cut into pieces
300 ml chicken stock
Splash of dry white wine or sherry (for the gravy)

How to make a Christmas turkey with herb butter and roasted vegetables?

Remove the turkey from the refrigerator 2 hours before cooking so it comes to room temperature. Pat it dry with kitchen paper both on the outside and inside.
Make the herb butter: mix softened butter with finely chopped thyme, rosemary, sage, pressed garlic, lemon zest, salt and pepper until smooth.
Carefully slip your hand between the skin and the breast meat of the turkey. Rub half of the herb butter directly onto the meat under the skin. Brush the outside with the rest of the butter.
Loosely fill the cavity of the turkey with the halved lemon, the halved head of garlic and a few sprigs of fresh thyme and rosemary.
Preheat the oven to 180°C. Arrange the carrots, parsnips, onion and celery in large pieces over the bottom of the roasting pan. Pour in the chicken stock.
Place the turkey breast-side up on the vegetables. Cover the roasting pan with aluminum foil and put it in the oven.
Roast the turkey covered at 180°C for about 2.5 hours (allow about 40 minutes per kilogram). Baste it every 45 minutes with the roasting juices.
After 2.5 hours remove the aluminum foil. Increase the oven temperature to 220°C and let the turkey roast uncovered for another 30 minutes until the skin is nicely crisp and golden-brown.
Check that the turkey is cooked with a meat thermometer: the internal temperature of the thickest part of the thigh (without touching bone) should be at least 75°C.
Take the turkey out of the oven and place it on a cutting board. Loosely cover with aluminum foil and let it rest for at least 30 minutes so the juices can redistribute.
Strain the roasting juices from the pan into a saucepan. Reduce briefly and season with salt, pepper and a splash of dry white wine or sherry. This is your gravy.
Carve the turkey at the table or in the kitchen and serve with the roasted vegetables and the gravy. Happy holidays!

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The resting time is not an unnecessary luxury. Give your turkey those 30 minutes after roasting and the meat will be noticeably juicier and more tender. If you carve it too early, the juices run out onto the cutting board instead of staying in the meat. A little patience is truly the secret here.

A good roasting pan makes the difference with this kind of large roast. Choose one that distributes heat well and is large enough for both the bird and a generous layer of vegetables. That way you cook the turkey and the garnish together and save yourself an extra pan to wash.