A perfectly roast, crispy Turkey recipe by Chef Sandeep Sadanandan

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Christmas is around and it is the holiday season. Christmas mostly is full of ancient traditions like Christmas trees and Christmas cards and Turkey. Turkey is one of the most important traditions during Christmas and not to forget is that Turkey eating history goes back to 1526 in Britain. Before Turkey, people ate Geese, peacocks, chicken, cow, and boars. Chicken, eggs, and beef were more expensive then, and also that the farmers needed them for milk and eggs, to save the livestock for the rest of the year, King Henry VIII started the tradition of turkey. He was the first person to eat turkey for Christmas. And, since then Turkey hasn’t had a look back.

It really is very tough to get the perfect recipe for the Turkey roast, usually. Instead of searching for a new recipe every year, just lock down the below recipe by Chef Sandeep Sadanandan of Byg Brewsky Brewing Company. One Perfect Turkey Roast recipe!

Preparation Time:6hr

Cooking time:2hr 15 min

 INGREDIENTS                                                                                    

For brining the turkey:

Turkey whole: 4.5kg

Water: 5lt

Rock salt: 250gms

Sugar: 130gms

Cinnamon stick: 1inch

Bay leaf: 4no

Peppercorn: 15no

For roasting turkey :

Carrot: 50gms

Onions: 50gms

Leeks: 50gms

Celery: 50gms

Thyme: 5gms

Soften salted butter: 120gms

For the dry rub:

Onion powder: 5gms

Garlic powder: 5gms

Paprika powder: 10gms

Salt powder: 5gms

Crush pepper: 2gms

Chop thyme: 7 sprigs

Chop rosemary: 2sprigs

For roasting bones:

Turkey bones: 50gms

Turkey offal’s: 100gms

Carrot: 50gms

Onions: 50gms

Leeks: 50gms

Celery: 50gms

Thyme: 5gms

For pan gravy:

Butter salted: 50gms

Bay leaf: 4no

Peppercorn: 15no

Carrot: 50gms

Onions: 50gms

Leeks: 50gms

Celery: 50gms

Thyme: 5gms

Refined flour: 40gms

Water: 1lt

Salt: 8gms

Crush peppercorn: 4gms

For the cranberry sauce:

Frozen cranberry: 200gms

Sugar: 50gms

Cinnamon stick: 1inc pic

Water: 400ml

Salt: 5gms

Crush pepper: 2gms

Corn flour: 5gms

METHOD

For brining the turkey:

  1. Heat water in a pan and add all the spices, herbs, salt, and sugar and bring to boil. Once the brain solution cools to room temperature add the turkey to the brain solution for 5hr.

For roasting turkey:

  1. Take the roasting tray place the vegetables and top of the vegetable arrange the drained turkey from the brain solution, and apply the soft butter under the skin.
  2. Mix all the spices from the dry rub and apply them on top of the turkey.
  3. In another roasting tray place the bones and vegetables.
  4. Preheat the oven to 200 centigrade for 5min once the preheating is done place the turkey in the oven roast the turkey at 110 centigrade for 2 hr 15 min. once the cycle is finished check the turkey with a meat thermometer at the center of the turkey breast the reading must be 75 centigrade.

For pan gravy:

  1. Heat butter in a pan add bay leaf, peppercorn, and merpox, and cook until soft and add flour and cook until velvet colors and add the water to the bones and cook for 1hr in simmer and strain the stock and season with salt and crush pepper, check for the sauce constancy.

For the cranberry sauce:

  1. In a saucepan place the cranberry, water, sugar, cinnamon stick and bring to boil with the help of a ladle crush the cranberry.
  2. Mix the water and corn flour to slurry constancy and add to the cranberry sauce to get the sauce texture, and finish with salt and crush pepper.

 

And your Perfectly Roast Turkey is ready!

 

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