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Roast Turkey with Hot Pepper Butter
2013-08-06
https://www.metro.ca/userfiles/image/recipes/dindon-roti-beurre-piments-5140.jpg
PT25M
PT3H00M
PT3H40M
Flavoured butter:Combine ingredients and chill in the refrigerator.Preheat oven to 325°F (160°C).Turkey:Salt and pepper turkey inside and out.Slide pieces of flavoured butter between skin and meat, being careful not to tear skin.Squeeze lemon juice over the turkey.Put the turkey in a large roasting pan.Roast until a meat thermometer inserted in the turkey registers 180°F (82°C).Transfer turkey to a platter, cover with a sheet of foil and let rest 15 minutes before carving.Gravy:Brown onion and celery in pan juices on high heat.Sprinkle flour over top and stir it in. Add seasonings.Add chicken broth and cook for another 4 minutes.Strain gravy and serve with turkey.
10
Académie Culinaire
4
8
5
3
flavoured butter:
1/4 lb (115 g) butter
2 Tbsp. (30 mL) chopped hot pepper or harissa sauce
turkey:
as needed salt and pepper
4 1/2 kg fresh whole turkey
1 lemon
gravy
1 onion, chopped
1 stalk celery, finely sliced lengthways, then cut into 1/2 in. (1 cm) lengths
1/4 cup (60 mL) all-purpose flour
1 tsp. (5 mL) basil
1/2 tsp. (2 mL) celery seeds
1/2 tsp. (2 mL) thyme
2 cups (500 mL) hot chicken broth
To taste salt and pepper
Roast Turkey with Hot Pepper Butter
10
servings
0:25
Preparation
3:00
COOKING
3:40
TOTAL TIME
Ingredients
-
flavoured butter:
-
1/4 lb
(115 g)butter
-
2 Tbsp.
(30 mL)chopped hot pepper or harissa sauce
-
turkey:
-
as needed salt and pepper
-
4 1/2 kg
fresh whole turkey
-
1
lemon
-
gravy
-
1
onion, chopped
-
1
stalk celery, finely sliced lengthways, then cut into 1/2 in. (1 cm) lengths
-
1/4 cup
(60 mL)all-purpose flour
-
1 tsp.
(5 mL)basil
-
1/2 tsp.
(2 mL)celery seeds
-
1/2 tsp.
(2 mL)thyme
-
2 cups
(500 mL)hot chicken broth
-
To taste salt and pepper
Preparation
Flavoured butter:
Combine ingredients and chill in the refrigerator.
Preheat oven to 325°F (160°C).
Turkey:
Salt and pepper turkey inside and out.
Slide pieces of flavoured butter between skin and meat, being careful not to tear skin.
Squeeze lemon juice over the turkey.
Put the turkey in a large roasting pan.
Roast until a meat thermometer inserted in the turkey registers 180°F (82°C).
Transfer turkey to a platter, cover with a sheet of foil and let rest 15 minutes before carving.
Gravy:
Brown onion and celery in pan juices on high heat.
Sprinkle flour over top and stir it in. Add seasonings.
Add chicken broth and cook for another 4 minutes.
Strain gravy and serve with turkey.
Source :
Académie Culinaire
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
