If turkey is hard to come by where you live, a pheasant or goose or guineafowl works just as well!
Ingredients:
8-12 lb [3.5-5.5 kg] turkey
2 tablespoons [25 g] coarse, non-iodized salt
0.5 cups [120 g] coarse ground Dijon mustard
3 cloves garlic, minced
2 tablespoons [25 g] minced fresh thyme
2 tablespoons [25 g] minced fresh sage
2 teaspoons [10 g] cracked black pepper
2 cups [250 g] panko bread crumbs
0.25 cups [55 g] olive oil
2 cups [480 g] chicken or turkey stock
Other Materials:
Aluminum foil
Baking thermometer
Olive oil mister (optional)
Roasting pan, bowls
Preparation:
- Remove turkey neck, gizzards, heart, etc. from the turkey.
[NOTE]: Attempt to convince at least one person that the turkey neck is its penis. You’re bound to fool someone and we’ll laugh at them later. - Rinse the turkey in cold water and pat dry.
- Salt turkey all over the skin, and be sure to toss a bit into the cavity.
- Set the turkey in the roasting pan and allow it to come to room temperature.
Set the turkey neck and all other organs in the pan next to the turkey, and pour chicken or turkey stock in the bottom of the pan. - Preheat oven to 350°F [175°C].
- In a small bowl combine Dijon mustard, garlic, minced thyme and sage and cracked black pepper. Stir until well mixed.
- Spread the mustard mixture over the turkey as evenly as possible.
- Press the panko bread crumbs all over the turkey in an even layer.
- Drizzle the entire bird with olive oil or if you have an oil mister, misting will give you a nice, even coating over the bread crumbs to aid in browning.
- Tent a piece of aluminum foil over the turkey and place it in the oven.
- After 30-45mins, remove tent foil from the turkey to allow the bread crumbs to brown.
- Bake for 1.5-2.5hrs depending on size of the turkey (see below for time guidelines).
[NOTE]: If you’re roasting something that isn’t turkey, or a turkey that is really large, please Google cook times. I’d hate to help you burn something or cook something only part-way. - When the fowl of your choice has reached an internal temperature of 170°F [75°C] and the bread crumbs have turned a golden brown, remove it from the oven. Tent it with reserved foil and allow it to sit for 30mins before carving/slicing.
[NOTE]: Tenting it is important, as it helps the bird retain moisture as it finishes cooking and cooling. Keeping the juices in is key! I find draping any wet (but clean) kitchen towels over the tented aluminum to work best. - Remove the turkey neck and all other organs and set them aside to make the gravy.
Pour juices from the pan and set them aside to make the gravy.
Turkey Roasting Times:
8-10 lb turkey: 1hr, 45mins – 2hrs
10-12 lb turkey: 2hrs – 2hrs, 30mins
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