It only looks like a Christmas feast if there’s a roast turkey on the table, so make your Christmas complete with this recipe from Swiss Butchery that you can follow at home.
1 (16- to 18- pound) turkey
2 lemons, halved
6 stalks fresh rosemary
6 stalks fresh thyme
6 stalks fresh sage
2 Spanish onions, peeled and halved
1 stick butter, olive oil or Duck Fat at room temperature
Freshly ground black pepper
1. Defrost your turkey in chiller for 24hours (exact timing is dependent on its size)
2. In Singapore, most of the turkeys you find in the market are frozen, cleaned and gutted with neck-on and gizzards. Remove the neck and gizzards to make gravy. Rest it in room temperature prior to baking.
3. Preheat the oven to 325 degrees Farenheit (roughly 160 degrees Celsius).
4. Pat the turkey dry and place it on a roasting rack set in a roasting pan. Salt the turkey cavity and squeeze the lemons inside the cavity.
5. Stuff with the lemon rinds, herbs, and 2 onion halves. Add the remaining onion halves, all giblets and turkey parts (optional) and 4 cups water to the bottom of the roasting pan.
6. Rub the skin of the turkey with the butter/fats and season with salt and pepper.
7. Place the turkey in the oven and cook until the internal temperature of the breast reaches 165 degrees F (roughly 74 degrees Celsius) on a meat thermometer, for roughly 3 1/2 to 4 hours, basting with pan juices every 30 minutes. Cover the turkey with foil if the browning gets too dark.
8. Remove the turkey when done and allow to rest 20 to 30 minutes before carving.
Add more festive cheer to your home with gingerbread cookies with this easy to follow recipe here.