Advertisement
forms.
- Transfer to a small bowl, and add softened butter and herbs. Season with
salt and pepper.
- Gently separate turkey skin from breast meat, being careful not to tear the
skin.
- Spread herb butter mixture evenly under skin, then smooth down to remove
trapped air. Brush turkey with olive oil, and season with salt and pepper.
- Place all of the vegetables in the bottom of the oven. Drizzle with extra
virgin olive oil, season with salt and pepper, and toss to combine.
- Place low rack on top of vegetables. Place breast on rack and add extension
ring to top of oven. Bake for 11 minutes per pound at 205°C.
- Halfway through cooking time, use the tongs to turn the bird so that the
other end of the breast is uppermost. Continue to bake until the juices run
clear when you insert a skewer into the base of the breast or the
temperature of an instant read thermometer registers 75°C when inserted
into the thickest part of the breast.
- Cover the turkey with foil and allow to rest for 10 to 15 minutes.
- Remove vegetables and cover with foil to keep warm. If desired, place
cooking juices in a saucepan and bring to a boil. Add 2 teaspoons of
cornstarch that have been mixed with 1 tablespoon of water. Stir until
thickened. Season with salt and pepper if desired and serve with turkey.
SAVORY ROASTED CHICKEN
Ingredients (serves 4)
1 whole chicken (about 1.8kg)
2 tablespoons oil
2 tablespoons melted butter
1 ½ tablespoons lemon juice
2 teaspoons seasoned salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon fresh ground black pepper
¼ teaspoon cayenne pepper (optional)
2 whole lemons that have been poked all over with a fork
- Rinse the chicken inside and out well under cold water, then pat dry using a
paper towel.
- In a small bowl, mix the lemon juice with oil and melted butter until
blended, then rub all over the chicken and under the skin of the chicken
breast.
- Rub the inside and outside of the chicken with seasoned salt, garlic powder,
onion powder, black pepper and cayenne (you can season the chicken under
the skin also if desired). Place the lemons inside the cavity. Using cotton
string, tie the legs together tightly.
- Place chicken on low rack in oven, breast side down. Bake for 35 minutes at
205°C. Turn chicken over so breast side is up. Top oven with extender ring
and bake an additional 30 minutes or until the temperature of an instant
read thermometer registers 75°C when inserted into the thickest part of a
thigh.
- Cover with foil and let sit for 15 minutes before slicing.
23
Advertisement
