Via BBC Good Food

Roast turkey with citrus butter

Roast turkey with citrus butter is a main course that serves 8. For $1.71 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 643 calories, 71g of protein, and 36g of fat. This recipe from BBC Good Food requires onions, turkey, lemon zest, and orange zest. 66 people have made this recipe and would make it again. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes about 4 hours and 25 minutes. It is a good option if you're following a gluten free and primal diet. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is outstanding. If you like this recipe, take a look at these similar recipes: Citrus Turkey Roast, How to Roast a Thanksgiving Turkey (with Herbs and Citrus), and Roast Turkey Breast With Citrus Pesto And Shallot Gravy.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 250 minutes

 

Ingredients:

3 bay leaves

140g butter, at room temperature

zest 1 lemon

2 tbsp olive oil

4 large onions, halved

zest 1 orange

1 rosemary sprig, leaves finely chopped

2 thyme sprigs, leaves finely chopped

1 turkey, about 6kg 13lb, giblets removed

Equipment:

oven

skewers

aluminum foil

Cooking instruction summary:

Heat oven to 180C/160C fan/gas 4.Pat the turkey dry all over with kitchenpaper. Now weigh the bird and calculatethe cooking time at 40 mins per kg. Mixthe butter with the zests and herbs, andseason well. Gently push your fingersunder the turkey’s skin, starting from theneck end of the bird, easing the skinaway from the flesh over both thebreasts and the tops of the drumsticks.Spread the butter under the skin, pushingit in as far as you can, then smooth theskin back into place. Halve the lemon andorange and put in the turkey cavity alongwith 2 onion halves and the bay leaves.Rub turkey all over with oil and sprinklewith salt. Arrange remaining onions in thebottom of a large roasting tin to act as atrivet for the bird. Sit the turkey on top andcompletely cover both bird and tin withfoil to make a tent. Roast according toyour calculated cooking times.Thirty mins before the end of thecooking time, take out the turkey andturn up the oven to 200C/180C fan/gas 6.Remove the foil and return to the ovenfor a further 30 mins until golden. To test,pierce the fattest part of the thigh witha skewer – the juices that run out shouldbe clear and not pink; keep cooking ifthe juices are pink and re-check at 10-minintervals. If you like your turkey meatalmost falling off the bones, then wigglethe leg – it should give slightly if the meatis ready to come away from the bones,keep cooking and basting until it does.Rest the turkey, covered loosely withfoil, for at least 30 mins and up to 1 hrbefore serving. Strain and reserve the cooking juices and keep the onions in the tin for making gravy (see 'Goes well with', right).

 

Step by step:


1. Heat oven to 180C/160C fan/gas 4.Pat the turkey dry all over with kitchenpaper. Now weigh the bird and calculatethe cooking time at 40 mins per kg.

2. Mixthe butter with the zests and herbs, andseason well. Gently push your fingersunder the turkey’s skin, starting from theneck end of the bird, easing the skinaway from the flesh over both thebreasts and the tops of the drumsticks.

3. Spread the butter under the skin, pushingit in as far as you can, then smooth theskin back into place. Halve the lemon andorange and put in the turkey cavity alongwith 2 onion halves and the bay leaves.Rub turkey all over with oil and sprinklewith salt. Arrange remaining onions in thebottom of a large roasting tin to act as atrivet for the bird. Sit the turkey on top andcompletely cover both bird and tin withfoil to make a tent. Roast according toyour calculated cooking times.Thirty mins before the end of thecooking time, take out the turkey andturn up the oven to 200C/180C fan/gas

4. Remove the foil and return to the ovenfor a further 30 mins until golden. To test,pierce the fattest part of the thigh witha skewer – the juices that run out shouldbe clear and not pink; keep cooking ifthe juices are pink and re-check at 10-minintervals. If you like your turkey meatalmost falling off the bones, then wigglethe leg – it should give slightly if the meatis ready to come away from the bones,keep cooking and basting until it does.Rest the turkey, covered loosely withfoil, for at least 30 mins and up to 1 hrbefore serving. Strain and reserve the cooking juices and keep the onions in the tin for making gravy (see 'Goes well with', right).


Nutrition Information:

 

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The Complete and Utter Idiot's Guide to Making a Baloney Sandwich by David Neilsen Hello. Welcome to The Complete and Utter Idiot's Guide to Making a Baloney and Cheese Sandwich. Ready for Lunch? Good! Let's begin! We're going to start our journey by assuming that you already possess each of the individual items you'll be needing to make this sandwich. It's a bit of a stretch, I know, but Lord knows we don't have time to take you shopping. So, that said, the first thing you're gonna need is a place to make your sandwich. My suggestion would be a plate. So reach into your cupboard and grab a plate. Any will do. No, that's a bowl. Plates are flat. Right, yes, that's flat, but it's a cutting board. Plates are going to be round. Yes the bowl is round, but it's not flat, is it? Just... forget it. Grab that cutting board you had in your hands. Perfect. Put it down. On the counter, not the floor. Much better. Alright, you're ready to start. You need bread. Personally, I prefer either wheat or sourdough, but you might prefer white, rye, pumpernickel, a French roll... you're just staring at me. What do you mean you don't have any bread like that? Like what? What kind of bread do you have? Wonder. Fine, it's pre-sliced. Take out two slices of Wonder Bread. Two. More than one, less than three. That's three. Put one back. Perfect. Place your two slices of Wonder Bread on your cutting board. See how easy this is? OK, you need some sandwich ingredients, open your refrigerator. Your refrigerator. Big thing in your kitchen. Stores food. Yes, and beer, too. That's the one. Take out the cheese, the baloney, the mayo... you're giving me that look again. Let's stop there. Cheese, baloney and mayo. Mayonnaise. It's a sandwich spread. White. No, that's Miracle Whip. Yes, it's a white sandwich spread but... fine. Miracle Whip will do. Put it on the counter next to the bread. OK. Now we...where's the cheese and baloney? Didn't I just say... ugh! Go back to the refrigerator and.. no, leave the Miracle Whip where it is, just go back to the fridge and open it. Good. Grab the cheese. Any kind will do. Oh, just pick one! No, that's brie. It doesn't go well with baloney. What in the world are you doing with brie? How about cheddar, do you have cheddar? It's probably orange. Yes! That's cheddar! Bring it to the counter next to cutting board. Now go back to the fridge. I'm sorry, are you getting dizzy? It can happen, get used to it. Open the fridge again. You're looking for baloney. God willing, it'll be pre-sliced. Baloney. It's meat. You're looking for a package filled with slices of meat. That's bacon. Yes! That's the baloney! Very good! Now bring that over to the food. No, we're done with the fridge, you'll just throw out whatever you don't use, I can't bear to go through the fridge disaster again. OK, now you're ready to start making a baloney and cheese sandwich. Open the Miracle Whip. Open it. Twist the lid off of the jar. What do you mean it won't come off? Twist the other direction. There ya go! Now you need a knife. Oh give me a break! You don't need a sharp knife, you just need a spreading knife. Dull. Very dull. The duller the better. No! Not that! Put that down before you kill someone! Try to find a knife without a wooden handle. No, that has a wooden handle doesn't it? That probably means it's sharp. Don't test it to see! Just put it down! Find a dull, regular, boring knife! OK. Perfect. That's a nice simple spreading knife. Dip it into the Miracle Whip. Now lift it out of the Miracle Whip and spread it on the slices of bread. Carefully. Not too hard, you'll tear the bread. Harder than that. The knife has to at least touch the bread to leave the spread. There ya go. Now do the other slice of bread. Perfect! You're a regular Julia Childs now! She's a famous cook... nevermind. OK, Now you are going to place a slice of baloney on one piece of bread. Open the package. No, this package doesn't screw open. Just pull the back end away from the rest of the package. See how i.

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