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Roast turkey

1440 mins 6pers difficile

Impress your family and friends by making the tastiest, most appetizing turkey ever!

Ingredients

At Oliviers&Co
Daily olive oil
2 cups of Camargue salt
Salt & herb mixture for meat
Bay leaves

At the market
1 5kg turkey, neck and giblets removed
1/2 cup butter, melted
2 onions, chopped
4 carrots, chopped
4 stalks of celery, chopped
2 sprigs of fresh thyme
1 cup dry white wine

Steps

Rub the turkey inside and out with salt and sprinkle the outside with the salt & herb mixture.

Place it in a large pot and cover it with cold water. Place the turkey in the refrigerator and let it soak for 12 hours or overnight.

Preheat the oven to 175°C. Rinse the turkey, inside and out, and pat dry.

Brush the turkey with half the melted butter. Place breast side down in a roasting pan.

Stuff the turkey with 1 onion, 1/2 carrot, 1/2 celery, 1 sprig of thyme and a bay leaf. Spread the rest of the vegetables and thyme at the bottom of the roasting pan and cover with white wine.

Roast uncovered for 3.5 to 4 hours, until the internal temperature of the thigh reaches 85°C. Carefully turn the turkey, breast side up, about two-thirds of the way through the cooking time and brush it with the remaining butter. Let it rest for about 30 minutes before cutting it.

Carve the turkey and drizzle with olive oil.

Oliviers & Co
Genève & Lausanne

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