Turkey is one of the most traditional recipes for the Christmas table, also taking center stage during Thanksgiving Day. With its incredibly flavorful meat, turkey allows for hundreds of different stuffing combinations and some cooking tricks that ensure excellent results. Among the secrets to achieving a golden and flavorful Christmas turkey, it’s important to wash and dry it properly, as moisture prevents it from browning well. Cooking time is relative, depending on the size of...
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Clean the turkey inside and out, and dry it thoroughly.
Season the turkey with salt and pepper inside and out.
Peel and quarter the apples, removing the seeds. Soak the prunes in water for one hour beforehand.
Stuff the turkey with the apples and prunes, then close the turkey by tying its legs together.
In a bowl, mix the chopped garlic clove with sherry, water, and olive oil.
Place the turkey in a roasting pan and rub it with olive oil.
Pour 1/3 of the prepared garlic, oil, and sherry mixture over the turkey.
Roast the turkey in a preheated oven at 180°C (356°F) for approximately 2 hours, or until it looks golden and cooked through.
Baste the turkey constantly with its own juices during cooking to keep it moist and flavorful.
Let the turkey rest for 20 minutes after removing it from the oven before carving and serving.
Serve the turkey accompanied by the stuffing ingredients, placed alongside the turkey pieces or on the serving platter.
Wash and dry the turkey thoroughly to ensure proper browning.
Use ½ cup of stuffing per kilogram of turkey to prevent overstuffing.
Cover the breast and thighs with aluminum foil during the first two-thirds of the cooking time to prevent burning.
Cook the stuffing separately if it contains meats or sausages to ensure it is fully cooked.
Inject the turkey with seasoning or pan juices to enhance flavor and moisture.
How do I prevent the turkey from drying out?
Baste the turkey constantly with its own juices and cook it slowly to keep it moist and flavorful.
Can I use a different stuffing?
Yes, you can use various stuffing combinations, but ensure the stuffing is cooked if it contains meats or sausages.
How do I know when the turkey is done?
The turkey is done when the internal temperature reaches 165°F (74°C) in the thickest part of the meat.
Why should I let the turkey rest before carving?
Letting the turkey rest allows the juices to redistribute, making the meat more tender and flavorful.
What is the purpose of tying the turkey legs together?
Tying the legs together helps keep the stuffing inside and ensures even cooking.
