Roast Turkey Ala Naked Chef Recipes

ROAST TURKEY ALA NAKED CHEF

Steps:

• Wash the turkey and pat it dry.
• Cut off the wings, and reserve them.
• Take the edge of the skin covering the turkey's breasts and gently peel it back freeing it from the meat - be careful not to tear it.
• Rub the turkey (outside and inside) with the sea salt, you may need more than 1 tablespoons.
• Chill the bird for 1 or 2 hours or overnight.
• For prepping the turkey for the oven, pat the bird dry (again), and remove any excess salt from the outside of the turkey.
• Combine the butter, orange zest, nutmeg, and remaining 1 tsp salt and 1/2 tsp pepper.
• Scoop this combo into a sandwich bag, squeeze the air out, and snip off the bottom corner.
• Push this cut corner under the loose skin and squeeze out butter, smoothing it out by rubbing the breast.
• Rub any excess butter on the outside of the bird and drizzle with the olive oil.
• Coarsely chop the vegetables and place them in the roasting pan along with the reserved turkey wings.
• If stuffing your bird, place stuffing into the neck end of the bird -- If not - place sliced oranges and some fresh herbs (such as sage and parsley) into the cavity.
• Place the turkey on top of the vegetables and turkey wings in the roasting pan.
• Cover the bird loosely with foil and place the tray into a 350°F oven (180°C/Gas 4).
• For a 6kg turkey, roast 3 1/2 to 4 hours.
• Remove foil for the last 30 minutes of cooking.
• Once roasted, remove the bird to a serving dish and cover with new foil and a tea towel to keep warm while preparing gravy (if desired). It's best to let the turkey rest at least 30 minutes.