Usuba
Roasted Turkey with Citrus and Herbs
A whole turkey stuffed with mandarins and fragrant herbs is baked until golden. Vegetables on the baking sheet create an aromatic gravy. The dish requires time, but the result is juicy meat with a delicate citrus aroma.
- Total
- 390 min
- Standard serving
- 195.9 g
Ingredients
Total 8
Instructions
- 1
Step 1
Preheat the oven to maximum temperature. Cut the mandarins in half. Place them in the cavity of the turkey along with sprigs of rosemary and thyme, and a bay leaf.
Pluck the leaves from the remaining sprig of rosemary. Pierce the skin along the edges of the belly and bring the edges together, securing with rosemary.
- 2
Step 2
If you are preparing additional filling, fill the cavity from the neck side of the bird.
- 3
Step 3
Chop the carrots, onions, and celery. Place the vegetables on a baking sheet. Put the turkey on top and cover with foil.
Put in the oven and immediately reduce the temperature to 180 °C.
- 4
Step 4
Calculate cooking time: 35–40 minutes per kilogram. A 7 kg turkey bakes for approximately 4–4.5 hours.
Check the poultry every 30 minutes and baste with juice from the pan. Cooking time may vary depending on the oven and quality of the poultry.
- 5
Step 5
After 3.5 hours, remove the foil so the skin browns and turns golden.
Check doneness: pierce the thickest part of the breast with a thermometer. Young poultry is done at 65 °C, more mature poultry at 85 °C.
- 6
Step 6
Remove the turkey from the oven. Hold it over the baking sheet to drain the juices. Transfer to a serving dish.
Cover with two layers of foil and two kitchen towels to retain heat. Let stand for 2 hours.
Chop and serve hot.
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