Roast Turkey with Hot Pepper Butter
| Preparation: | 25 min |
| Marinating/Waiting: | 15 min |
| Cooking: | 3 h |
| Total: | 3 h 40 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Turkey |
| Source: | Académie Culinaire |
Recipe ingredients
- Flavoured Butter
- ¼ lb. (125 g) butter*
- 2 Tbsp. (30 mL) chopped hot pepper or Harissa sauce
- Turkey
- As needed salt and pepper
- 8.8 lb. (4 kg) fresh whole turkey
- 1 lemon
- Gravy
- 1 onion, chopped
- 1 stalk celery, finely sliced lengthways, then cut into ½-in. (1-cm) lengths
- ¼ cup (60 mL) all-purpose flour*
- 1 tsp. (5 mL) Irresistibles basil*
- ½ tsp. (2 mL) Irresistibles celery seeds*
- ½ tsp. (2 mL) Irresistibles thyme*
- 2 cups (500 mL) hot chicken broth*
- To taste salt and pepper
Preparation
Flavoured butter
Combine ingredients and chill in the refrigerator.
Preheat oven to 325°F (160°C).
Turkey
Salt and pepper turkey inside and out.
Slide pieces of flavoured butter between skin and meat, being careful not to tear skin.
Squeeze lemon juice over the turkey.
Put the turkey in a large roasting pan.
Roast until a meat thermometer inserted in the turkey registers 180˚F (82˚C).
Transfer turkey to a platter, cover with a sheet of foil and let rest 15 minutes before carving.
Gravy
Brown onion and celery in pan juices on high heat.
Sprinkle flour over top and stir it in. Add seasonings.
Add chicken broth and cook for another 4 minutes.
Strain gravy and serve with turkey.
Suggestion
Cut country-style: cut celery stalk lengthways, then into ½-in. (1-cm) pieces.
If not using a thermometer, turkey is cooked when the legs can be easily pulled away from the bird, and the meat from the bones; the juice should be clear and not pink.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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