A Simple Roast Turkey is an essential during business holiday periods. this recipe is one of my favourite as it takes a slightly different route to most. I add mirin and soy sauce to the glaze with which it’s basted. These simple ingredients add an amazing flavour to the turkey from the outside. All whilst the onion and celery flavour from the inside. A stunning turkey combination for Easter, Thanksgiving and Christmas. Serve as a main dish and check the leftover for a lot more recipes.
Simple Roast Turkey
What every Thanksgiving and Christmas dinner needs – a good roasted Turkey. Always buy q larger Turkey than you need as there are so many "leftover" recipes, you will not waste anything.
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Add to CollectionServings: 10 people
Calories: 823kcal
Ingredients
- 14 lbs turkey
- 3 tbsp kosher salt
- 1 1/2 tbsp freshly ground black pepper
- 1 medium onion quartered
- 2 stalks celery chopped
- 6 tbsp unsalted butter
- 3 tbsp soy sauce
- 1 tbsp mirin
- 3 sprigs rosemary
Instructions
- Preheat oven to 450°F.
- Set a rack inside a large roasting pan.
- Pour 1/3 – 1/2 inch of water into pan ensuring it doesn’t touch the rack.
- Tuck tips of wings under bird. If turkey is not brined, rub bird inside and out with salt.14 lbs turkey
- Season inside and out with pepper and place on rack in pan.
- Place onion and celery in cavity.1 medium onion, 2 stalks celery
- Rub 3 tablespoons butter over turkey.6 tbsp unsalted butter
- Roast turkey, uncovered, for 30 minutes.
- Meanwhile, stir remaining 3 tablespoons butter, soy sauce, and mirin in a small saucepan over medium heat until melted and smooth.3 tbsp kosher salt, 6 tbsp unsalted butter, 3 tbsp soy sauce, 1 tbsp mirin, 1 1/2 tbsp freshly ground black pepper
- Add rosemary.3 sprigs rosemary
- Cover; keep glaze warm over lowest heat.
- Reduce oven to 325°F.
- Baste turkey with pan juices; add more water if needed to maintain at least 1/4″ liquid in pan.
- Roast for 30 minutes; baste with pan juices.
- Brush lightly with glaze.
- Continue roasting turkey, basting with pan juices and brushing with glaze every 30 minutes, and tenting with foil if turning too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165°F (juices should run clear when thermometer is removed), about 2 3/4 hours total.
- Transfer turkey to a platter. Tent with foil; let rest for at least 45 minutes before carving
Nutrition
Calories: 823kcal | Carbohydrates: 1g | Protein: 139g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 431mg | Sodium: 2470mg | Potassium: 1902mg | Fiber: 0.3g | Sugar: 0.1g
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