Materials
Main ingredient: 1 turkey;
Accessories: 1 bunch of green onions, 2 carrots, 3 potatoes, a few mushrooms, 2 onions, 1 bowl of peppercorn salt, a little veggie oil
Roasted turkey
1
Bought a frozen turkey, thawed at room temperature for fear of possible spoilage, so put it in the refrigerator to thaw, it takes about two days. It takes two days. I bought 5.7 kilograms of turkey, which is not too big, and I think it's a good weight for me, but it's harder to handle if it's bigger.
Please click to enter a description
2
On the third day, the turkey was thawed out. Take it out of the freezer, clean it, and cut off all the tendons and fat from the neck and belly. Drain the water and prepare the seasoning.
Please click to enter a picture description
3
I used a simple pepper salt. Mix the salt and peppercorns in equal parts and sauté over low heat until the salt is lightly browned, strain the peppercorns through a sieve and discard. I usually make extra for later.
Please click on the picture to enter a description
4
The turkey is then rubbed with the peppercorn salt, both inside and out. It is important to emphasize that turkey meat and skin are thick and it is difficult for the flavor to penetrate, so you should start from the joint of skin and meat in the breast part and legs, and remove the skin and rub the pepper salt on the breast and legs as much as possible directly to make it easy to get the flavor.
Please click to enter a picture description
5
Anyway, the skin should be sewn up at the end of the day, and it doesn't matter if it's open. Rub the salted turkey as much as you can to get a more even flavor. Then, you'll need to restore any skin that's been lifted.
Please click to enter a picture description
6
The pepper-salted turkey must be wrapped in tin foil or plastic wrap and refrigerated for two days. The reason for this is to prevent the chicken from evaporating too much water during the marinating process. The reason I use tinfoil instead of plastic wrap is that I need to use tinfoil when I bake, so I can do it all at once.
Please click to enter a description
7
On the day of baking, prepare the stuffing. Meanwhile, preheat the oven to 400 degrees Fahrenheit/200 degrees Celsius. I used parsnips, onions, potatoes, carrots, and small diced mushrooms, also tossed with a pinch of salt and pepper. Stuffing the turkey is both a way to make it more plump and more importantly, a way to keep the vegetables hydrated so they don't dry out after roasting and maturing. In fact, the potatoes were a little imperfect because inside the turkey, the potatoes
Please click to enter a photo description
8
The day of the roasting, prepare the stuffing. Meanwhile, preheat the oven to 400 degrees Fahrenheit/200 degrees Celsius. I used parsnips, onions, potatoes, carrots, and small diced mushrooms, also tossed with a pinch of salt and pepper. Stuffing the turkey helps to plump up the chicken and more importantly, hydrates the vegetables so they don't dry out after roasting and maturing.
Please click to enter image description
9
In fact, the potatoes were a little imperfect because they weren't quite soft enough for the turkey. The stuffing itself was not particularly satisfying, but the aroma given by the scallions and onions in the stuffing added a lot to the turkey.
Please click to enter image description
10
After stuffing the turkey, use a large sewing needle, threaded with cotton thread, to sew the openings in the belly and neck closed. Wrap the wings and ankles in tinfoil to prevent scorching. Attach the wings to the sides of the chicken with two toothpicks and tie the feet together with cotton thread.
Please click to enter a description
11
Line a turkey roasting pan with tinfoil to prevent staining. Then place the turkey on the grill, belly side up.
Please click to enter a description
12
Then cover the turkey with a piece of parchment paper. This is a method I've found after a few tries. Because turkeys are so large, they usually rise well above the height of the roasting pan, and I use the parcel method of roasting, the skin of the belly will get stained by the tinfoil directly over the turkey and break the picture.
Please click on the picture to enter a description
13
Wrap the baking dish with the turkey completely in tinfoil as you did with the marinade.
Please click on the picture to enter a description
14
Roast the turkey in the oven for 30 minutes at 400°F/200°C. Then adjust the oven temperature to 350°F/200°C and bake for 30 minutes. Then adjust the oven temperature to 350 degrees F/180 degrees C and continue baking for 3.5 hours.
Please click to enter a description
15
Remove the baking sheet from the oven and remove the tin foil. The turkey will still be white, but it will be about 80% cooked. Brush the skin of the turkey with vegan oil (you can also pour any drippings from the roasting pan over the turkey) and return it to the oven, open. Bake at 350 degrees F/180 degrees C for 40 to 60 minutes until cooked through and browned.