Roast Turkey / Fırında Hindi

OVEN-ROASTED WHOLE TURKEY

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We made (and tasted) turkey for the first time in Canada, when our new friends taught us how to roast whole turkey in the oven.

It took WAY longer than anyone thought it would, but the wait was well worth it. The following year, we perfected the method…and remembered to write it down. 😅

The secrets, we discovered, are citrus for mediterranean freshness, massaging the turkey with spices, and tucking generous slabs of butter under the skin for aeration. It keeps the meat tender, flavourful, and golden as it roasts.

After more than a decade of carving the perfect slice, we now prefer roasted turkey drumsticks for practicality (find that recipe in the Feasts category), but the whole roasted turkey still has a special place in our hearts, and we wanted to share it with you.

Turkey may not be the everyday bird in Turkish kitchens, but when it makes its way to the table, it brings an air of celebration. Roasted slowly with butter tucked under its skin, fresh herbs layered beneath, and citrus lending its brightness, this dish becomes the heart of the gathering.

In our home, the aromas of roasting turkey fill the kitchen with a promise of togetherness. Served with chestnut pilav, roasted vegetables, and tangy cranberry sauce, it’s a classic feast with a golden centrepiece and supporting elements, surrounded by family and friends, and designed to linger until tomorrow.

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Ingredients

• 1 whole turkey

• 10 large potatoes

• 5–6 small onions

• 5–6 celery stalks

• 2 small apples

• 1 orange (juice + zest)

• 1 tsp dried parsley

• 1 tsp dried rosemary

• 1 tsp dried thyme

• 1 tsp lemon & pepper spice

• 1 tsp ground black pepper

• 1 tsp salt

• 125 g butter

• 2 stems fresh thyme, sage, and rosemary

Directions

PREPARATION

• If the turkey is frozen, thaw in the refrigerator for ~2 days.

• Wash, peel, and prepare the vegetables and fruit: slice the onions into 1 cm rounds; cut celery stalks into pieces; slice the apples; zest and juice the orange.

• Arrange the onions at the bottom of your roasting pan, scatter celery stalks and fresh herbs around them. Place a roasting rack over the vegetables.

• Wash the turkey thoroughly and place on the rack.

• Gently separate the skin from the breast meat to create pockets for butter. Slice the butter thinly and insert between the skin and meat. Secure the loose skin with a toothpick if needed.

• Drizzle orange juice over the turkey.

• In a bowl, mix the dried parsley, rosemary, thyme, lemon & pepper spice, ground black pepper, and 1 tsp salt. Rub this mixture over the inside and outside of the turkey.

• Sprinkle orange zest over the turkey.

• Stuff the cavity with apple slices, celery stalks, and some potatoes. Scatter the remaining potatoes around the turkey in the pan.

• Cover the entire pan with aluminum foil, making sure the foil does not touch the turkey (to allow air circulation).

BAKING

• Preheat oven to 350°F (175°C). Roast the turkey, covered, for 3.5 hours.

• After 3.5 hours, remove the turkey, check the internal temperature, and baste with the juices from the pan. Re-cover with foil and return to the oven.

• Roast for another 1.5 hours, basting every 20 minutes and checking the internal temperature every 30 minutes.

• Once the turkey reaches 170°F, remove the foil and continue roasting uncovered until the skin turns golden brown.

• When the internal temperature at the thickest part of the thigh (near the bone) reaches 180°F, remove from oven.

SERVING

• Rest the turkey for 15 minutes before carving.

• Carve into portion-sized pieces and place on a warmed serving platter.

• Serve with cranberry sauce, chestnut pilav, and roasted vegetables.

[Notes from the Kitchen]

• Foil tip: Always leave space between the foil and the turkey so heat can circulate. Direct contact can trap steam and prevent browning.

• Butter trick: Sliding butter under the skin ensures juicy, flavourful breast meat without drying out.

• Temperature check: Use an instant-read thermometer for accuracy. Insert it into the thickest part of the thigh, avoiding the bone.

• Pan juices: The vegetables and herbs placed under the rack flavour the drippings, which can be used for basting or made into a gravy.

• Serving tip: Resting the turkey is essential. Juices redistribute, keeping every slice moist.

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