There is no other better way of relaxing with loved ones than with some really delicious meals, drinks and snacks to catch up with many past happenings. Roasting a turkey is pretty easy however it involves some couple of steps and prep works that took quite some hours to get finalized. But don't be scared, its nothing overly strenuous and the final outcome was totally worth it.
One interesting trick about roasting a turkey which I equally want to share with you is the essence of placing sets of roundly folded aluminium foil on the base of an oven pan before placing the turkey on them. The folded foils help the hot air to circulate all over the turkey while roasting thereby making the turkey to cook evenly and quite faster.
Even though I have an oven rack but I don't like using it at this point because I wouldn't want the rack to render some marked lines across the turkey skin during roasting and this suggests why I prefer this method.
Getting the foil to be folded in a round shape is not a tedious task at all and only requires taking a large quantity of aluminium foil, molding it then folding it in a round shape. Afterwards place the folded foils in a greased oven pan, lubricate the folded foils with oil before placing the turkey above the foils. Such an easy way of evenly roasting your turkey to perfection.
Let me just quickly reiterate that the combination of ingredients and flavors coupled with the roasting method made this roasted turkey to be overly delicious, tempting and very satisfying ~ ~ ~ it couldn't have tasted any better or the recipe been any simpler. It is just amazing how the colourful mixture of warm aromatic spices covered the turkey which is stuffed with a good selection of sweet and nutritious veggies such as swede, Brussels sprouts, onions, parsnips, carrots, spring onion and potatoes, seasoned with part of the remaining seasoning mixture as is on the turkey. Intermittent drizzling of the turkey with the turkey juice from the roasting pan made this dish a complete one.
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Ingredients:
- 1 whole turkey, frozen, thawed or fresh
- 1 teaspoon chopped rosemary
- 1 ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons paprika
- 4 teaspoons soy sauce
- 2 teaspoons Schwartz classic BBQ seasoning
- 1 teaspoon Tropical Sun All Purpose Seasoning
- 3 teaspoons maple syrup
- 1 lemon, juiced
- 1½ swede, peeled and cut
- 11 lemon, cut
- 12 green spring onions
- 11 onion, thickly cut
- 12 potatoes, peeled and cut
- 110 sprouted Brussels sprouts
- 14 parsnips, peeled and cut
- 12 carrots, peeled and cut
- 14 chicken stock cubes
- 1½ teaspoon salt
- 21 fresh chili pepper
- 24 teaspoons vegetable oil
- 210 parsley leaves
- 22 tomatoes
Instructions:
- Wash the turkey with water and pat with a kitchen paper towel to dry excess water (set aside)
- Add the soy sauce, paprika, cinnamon, BBQ seasoning, all purpose seasoning, rosemary, ginger, maple syrup, lemon juice, chicken stock cubes, salt, butter, chili pepper and vegetable oil in a blender then blend until smooth.
- Place the turkey with the breast side facing up in a greased oven pan.
- Rub 3/4 of the seasoning mixture both inside and outside of the turkey.
- Add the onions, spring onions, potatoes, swede, sprouted Brussels, parsnips, carrots and parsley leaves in the remaining seasoning mixture then use this to stuff the turkey.
- Cover the turkey and refrigerate overnight.
- Loosely cover the turkey with aluminium foil then place in a preheated oven of 180 to 200 oC.
- Roast for two hours then remove the aluminium foil from the entire turkey.
- Roast turkey for another two to three hours or until the internal temperature reaches 180°F but remember to cover the turkey breast and drumsticks with small pieces of aluminium foil to prevent these parts from easily getting burnt.
- While the turkey is roasting, baste the juices in the pan all over the turkey at intervals.
- 1Once the turkey is properly roasted, remove from the oven and allow to cool down before carving and garnishing with vegetables.