Roasted Turkey
6 servings
30 minutes
Roast turkey is a classic dish of American cuisine, symbolizing family gatherings and festive dinners. It is traditionally prepared for Thanksgiving and Christmas, filling the home with the warm aroma of roasted meat. The turkey acquires a tender texture through gradual roasting and frequent basting with its juices. In the end, it is covered with a golden crispy crust infused with the aromas of rum and vegetable oil. It can be served hot or cold, accompanied by a rich gravy made from the roasted fat. This dish is perfect for cozy family lunches, formal dinners, and celebrations, leaving warm memories of shared meals in the heart.
1
Salt the prepared turkey and let it sit for 1 hour. Cut off the ends of the wings and drumsticks. After an hour, place the turkey on a baking sheet, pour in 100 grams of water, add fat, and put it in a preheated oven, basting it as often as possible with the juices that form in the pan. Roast the turkey in the oven until tender, then increase the heat. To brown the bird well, moisten it with a mixture of vegetable oil, rum, and fat.
- Salt: to taste
- Turkey: 1 piece
- Fat: 40 g
2
Stop moistening half an hour before the end of roasting. A medium-sized turkey should be kept in the oven for about 2.5 hours.
3
Cut the cooked turkey. Drain the fat from the pan, add a tablespoon of water, and bring to a boil. Strain the sauce through a sieve and serve separately in a sauceboat. The turkey can be served hot or cold.
- Fat: 40 g