Thanksgiving Turkey is one of my favourite times of the year. This simple recipe always produces a moist, full flavoured turkey with a crispy golden skin. This main dish is the base of a superb roast dinner. Whether it be for Thanksgiving or Christmas you won’t be disappointed.
The stuffing has an unbelievably flavour with the sweetness of the red onions lifting it perfectly. Add the textures of the breadcrumbs, nuts and cranberries creates a flavour that is a perfect partner for everything else.
Thanksgiving Turkey
This amazing turkey recipe is a sure way to serve a tasty turkey everytime.
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Add to CollectionServings: 8 Portions
Calories: 1115kcal
Ingredients
Turkey Ingredients
- 6 kg turkey
- 3 large white onions peel/quarters
- 1 large lemon quarter
- 60 g unsalted butter room temperature
- 4 sprigs rosemary
- salt
Stuffing Ingredients
- 250 g breadcrumbs
- 2 large red onions peel/chop
- 2 large eggs free range
- 125 g cranberries
- 125 g walnuts hazelnuts/chopped
- 1 large orange zest + juice
- 1 large orange zest only
- 2 tbsp olive oil
- salt
- ground black pepper
Instructions
- Very lightly oil the bottom of a large roasting tray and add the quartered white onions.3 large white onions
- Sit the turkey on top of the onions and put the lemon chunks and rosemary sprigs in the cavity.6 kg turkey, 4 sprigs rosemary, 1 large lemon
- Rub the butter over the turkey skin and sprinkle with salt. Cover the turkey with tin/aluminium foil. If you need to use more than one piece, then fold it over to create a seal on top. Fold the foil edges under the lip of the baking tray to create a sealed unit.60 g unsalted butter, salt
- Turn on the oven to 190C/375F/Gas Mark 5. Once up to temperature, roast the turkey according to instructions but this size is normally about 210 minutes. After 180 minutes, remove from the oven and remove the foil for the last 30 minutes. The turkey skin will turn lovely and golden.
- During the last 30 minutes you can make the delicious stuffing. Place a frying pan over a medium high heat and add the 2 tablespoons of olive oil. Once hot, add the onions and fry for 5 minutes until soft and translucent.2 tbsp olive oil, 2 large red onions
- Remove the onion from the pan and put into a large mixing bowl together with breadcrumbs, nuts, cranberries, eggs, juice and zest of the orange, salt and ground pepper. Mix thoroughly and transfer to a ovenproof dish.250 g breadcrumbs, 2 large eggs, 125 g cranberries, 125 g walnuts, 1 large orange, 1 large orange, salt, ground black pepper
- Check that the turkey is cooked by pushing a skewer into the thickest part of the turkey. The juices that run out should be clear. If not pop back in the oven for another 10 minutes and try again.
- When the Turkey is cooked, remove from the oven and transfer onto a large, warmed plate. Cover with foil loosely a kitchen towel. This will allow the turkey to relax and remain lovely and hot.
- Pop the stuffing dish into the oven and cook for 35 minutes or until lovely and golden on top.
- The juices in the pan can be used to make an amazing gravy and I will add the recipe for that using this recipe as the starting point.
Nutrition
Calories: 1115kcal | Carbohydrates: 34g | Protein: 124g | Fat: 53g | Saturated Fat: 14g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 446mg | Sodium: 845mg | Potassium: 1468mg | Fiber: 5g | Sugar: 8g | Vitamin A: 674IU | Vitamin C: 35mg | Calcium: 165mg | Iron: 7mg
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