If you’re planning a memorable Christmas lunch or dinner, this roasted turkey with a flavourful giblet gravy is the perfect showstopper. Crafted by Chef Sohail Karimi at the Radisson Blu Resort and Spa Karjat, this recipe brings warmth and richness to your festive table.
Preparation and Cooking Time
This dish takes approximately 1 hour to prepare and cook, with 30 minutes of prep time and 30 minutes of cooking. The recipe serves two and is ideal for both beginners and seasoned cooks.
Ingredients
For Turkey Marination:
- 4.5 kg whole turkey
- Black pepper powder (to taste)
- Paprika powder (to taste)
For Flavoured Butter:
- 1 cup unsalted soft butter
- 2 tbsp olive oil
- 4 tbsp lemon juice
- 1 large lemon
- 1/2 tbsp lemon zest
- 2 large garlic cloves (pressed)
- 1/2 cup fresh chopped parsley
- 1/2 tbsp salt
- 1/2 tbsp freshly ground black pepper
For Stuffing:
- 200 gms large onion (unpeeled)
- 1 fresh orange (cut into wedges)
- 1 green apple (cut into wedges)
- 1/2 garlic cloves (unpeeled)
- 50 gms fresh parsley
- 1 lemon
For Giblet Gravy:
- 4 cups giblets (from whole turkey or chicken)
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups pan drippings from roasted turkey
- 1/2 cup milk
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 hard-boiled eggs (coarsely chopped)
Cooking Method
Preparing and Seasoning the Turkey:
- Generously season the turkey cavity with salt and pepper.
- In a bowl, mix the softened butter, olive oil, lemon zest, lemon juice, pressed garlic, chopped parsley, salt, and pepper until smooth.
- Loosen the turkey skin by gently pushing your fingers underneath, both front and back.
- Apply two-thirds of the butter mixture under the skin, spreading it evenly.
- Rub the remaining butter over the entire turkey and drizzle with olive oil. Season the exterior with salt and pepper.
- Stuff the turkey with onion, garlic, parsley, lemon, apple, and orange wedges.
- Tie the legs and base securely for a neat presentation.
Roasting the Turkey:
- Preheat your oven to 200°C.
- Prepare a foil shield for the turkey breast by oiling and shaping it over the turkey.
- Insert a meat thermometer into the thickest part of the thigh and roast uncovered for 20 minutes.
- Remove the turkey, baste with pan juices, and apply the foil shield.
- Reduce the oven temperature to 160°C and roast for an additional 2 hours and 30 minutes (for a 12 lb bird).
- Let the turkey rest for 1 hour before carving. Save the pan drippings for the gravy.
Making the Giblet Gravy:
- Simmer the giblets in water for up to 2 hours, adding the liver in the last 30 minutes.
- Drain and chop the giblets once cooled.
- In a saucepan, melt butter and stir in flour to create a roux.
- Gradually add pan drippings and milk, stirring until thickened.
- Season with salt and pepper, then stir in the chopped giblets and eggs.
This roast turkey with its luxurious gravy is not just a dish—it’s a festive experience, perfect for family gatherings and celebrations.