Oven-Roasted Turkey

This recipe was automatically translated from Romanian. View original here
Oven-Roasted Turkey

I'm coming in extra-season with this turkey recipe, but you should know that I didn't rush to put one just to be. I also tried other turkey recipes but it didn't work out until I got a delicious and spectacular result. This is the only way I will cook the whole turkey in the oven from now on, it is worth all the effort and is very effective at festive meals. All you need is a beautiful turkey and a good organization of time - with marinating, baking, resting, the process takes up to over 8 hours, but with minimal effort on your part. I will explain in detail all the details, the video recipe will help certain aspects that in the pictures may not be seen very well.

And a remark about this roasted turkey recipe - besides the fact that it is delicious, beautiful, effective, etc., you choose with a lot of meat. We are 4 members in the family and we ate 5 days of it, with various garnishes!


Whole turkey
6 kg
I had a 5-6kg turkey
100 g
to be cold, from the refrigerator
1 tbsp
2 pieces
7 pieces
1 piece
Laurel leaves
2 pieces
5 pieces
White dry wine
100 ml
1 piece
Celery root
0.5 pieces
Cinnamon powder
1 tsp
1 tsp
1 tsp
Garlic powder
1 tsp
1 tsp
I had fresh green

Step by step


Of course, take care to clean and wash the turkey well. I recommend cutting the thinner parts of the wings, I already bought it without them.


In a bowl, mix 1 tablespoon of salt with 1 teaspoon of cinnamon, rosemary, paprika, garlic powder and thyme.

These spices are optional, I really liked how they were combined with turkey, next time I don't change anything.


With this composition, grease and rub the turkey well on the inside and outside, without mercy.


I recommend leaving it for 2-3 hours to penetrate, but even better overnight, in the refrigerator.

Ideally, you should organize yourself in such a way that you marinate it in the evening and put it in the oven on the 2nd day in the morning.


In the morning, before putting it in the oven, first prepare the set in the picture - 1 onion, 1 large garlic, 1 orange, 5 cloves and 2 bay leaves. Wash the onion, orange and garlic.

In addition, peel 1 carrot, celery and 1 onion.


Stick the cloves in orange or onion, so they don't spread through the turkey and then look for them in the meat :)


Cut the onion and garlic clove into large halves.


Cut the orange into quarters, but be careful not to stick the cloves.


Cut the cold butter into 6 uniform pieces and keep it in the fridge for the time being.


Take the large baking tray and put in it 1 carrot, 1 onion and celery cut into larger pieces.

Pour 100ml of white wine on top.


Arrange the turkey in the middle of the tray, over these vegetables and wine.


Under the skin of the turkey breast, arrange the 6 pieces of butter evenly.


In the belly put the orange, the cloves and the whole set - garlic, onion, bay leaf.


I recommend tying his legs with a kitchen thread, so the turkey does not deform when baked and keeps a beautiful shape.


That's about it, our turkey is lined up and ready to put in the oven.


Now cover the chest with a smaller piece of foil.


Then wrap the whole turkey with 2 larger pieces of foil.


Place in a preheated oven at 200 degrees for 3 hours.

Usually the cooking time is calculated according to the weight of the turkey, multiply 30 minutes in each oven in the oven. If you have a smaller turkey, keep it to the calculations.


After 3 hours, take it out of the oven and set aside all the foils.


Grease the top with the juice left in the pan and put it back in the oven for another 1 hour, to brown nicely.


Every 20 minutes, grease it with the juice and fat from the tray, to form a uniform and reddish crust.


If you did everything right, in the end you should get such a turkey beauty - well browned and very tender.

Remove from the oven, grease well with the juice from the pan.


Wrap again completely with foil and leave for another 2 hours to penetrate at room temperature.


Then place it nicely on the festive table, carefully remove it from the tray on a large plate - if you can't handle it, place it with the tray on the table. To have a good knife at hand, cut pieces of turkey meat and arrange it on each plate.

Put the sauce in the pan in a saucepan and pour over the meat on the plates, I assure you it will be un-born! Of course, with any favorite garnish or salad.

Good appetite!

Quantity: 6 kg (a big turkey of 5-6 kg)
Prep time: 360 min
Difficulty: intermediate
Ready in: 180 min
Publish date:


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