THANKSGIVING RECIPE: Roast Turkey
Today we gave ourselves the challenge of looking for the ULTIMATE kosher roast turkey recipe for this special occasion. Here’s our pick of the bunch from joyofkosher.com - let us know how it turns out and enjoy spending the day with your loved ones!
Cooking Time: Preparation time 1 hr 40 mins, cooking time 4 hrs 15 mins
Veggies for bottom of pan: 2 cups chopped celery, 2 cups chopped carrots, 1 onion cut in eighths
16-pound turkey, thawed and at room temperature
Freshly cracked pepper
1 orange, cut into quarters
1 large onion, roughly chopped
Several rosemary sprigs
1 bunch of thyme sprigs
2 heads of garlic
Equipment Needed: Large roasting pan (with or without a rack), knife, spoon, foil, thermometer and butcher’s twine.
Preheat oven to 190°c. Place celery, carrots, and onion in the bottom of a large roasting pan. Pull out neck and giblets. Reserve. Place turkey in a roasting pan (on top of rack, or if no rack, on top of vegetables). Rub turkey with salt and pepper on the outside and in the cavity. Tuck wings underneath the turkey.
Stuff cavity with orange, onion, rosemary, thyme, and garlic. Tie legs together with butcher’s twine. Roast turkey and neck at 190°c, for 3½ hours, or when a thermometer inserted into the thigh registers 80°c. Start checking the temperature at 3 hours.
Remove from oven, and tent turkey loosely with foil. Rest for 20 minutes.
Remove string, herbs, and vegetables from the cavity and discard. Pour pan drippings into a saucepan and skim fat from the surface. Reduce pan drippings until they coat the back of a spoon for a natural pan jus. Carve turkey and serve with pan jus.