肥媽 Maria Cordero RU-vid Live - December 16, 2020 Recipe English Version Roast Turkey Ingredients: Turkey - about 12 pounds (defrost in refrigerator for a couple of days or submerge the entire turkey in water to speedup process. Pat dry turkey completely to better absorb the marinade seasonings.) Rubber gloves Parchment paper Foil paper Oven mittens Marinade Seasoning Ingredients: Garlic-salt - to taste (or use salt, garlic powder, onion powder, parsley powder) Whole black pepper - to taste (pound into pieces for more fragrant) Butter - room temperature Thyme - to taste (chop into pieces, to be mixed with butter) Rosemary - to taste (chop into pieces, to be mixed with butter) Sage - optional Stuffing Ingredients: Thyme Rosemary Lemon - 1 (cut into half) (or use apple) Chinese version stuffing: fried rice with Chinese sausages and raisins. Roasting Pan/Gravy Ingredients: Celery - about 3 sticks (cut into chunks) Turkey neck, gizzard, liver, and tail Red onion - 1 (wash, do not remove skin for more fragrant, cut into chunks)(or use white onion) Garlic - 1 bulb (wash, do not remove skin for more fragrant, cut into half sideway) Carrot - 1 (cut into chunks) Jam - 1 tbsp (strawberry or apricot flavor)(for the sweetness) Worcestershire sauce - a couple drops (to lessen the taste of richness/oiliness) (this is optional if you do not like the sour taste) Dark soya sauce Corn starch and water - 2 tbsp (to thicken sauce) Methods: 1. In a large bowl, marinate turkey by dry rubbing the cavity and exterior with garlic-salt and black pepper. 2. In a bowl, add in butter, garlic-salt, black pepper, thyme, rosemary, and mix well. 3. Wear a pair of rubber gloves, gather a handful of seasoned butter, and insert it between the skin and breast meat of the turkey. Smooth out the seasoned butter from outside the turkey skin. Continue with the rest of the seasoned butter until the entire turkey is covered with seasoned butter, including the legs, sides, and exterior of the whole turkey. 4. Fold turkey neck skin back. Fold turkey wings back and tug them behind to avoid burning when roasting. 5. In the cavity of the turkey, add in whole pieces of thyme and rosemary, and lemon halves. 6. Tight the turkey legs together with cooking string around the ankles. 7. In a roasting pan, add in celery pieces, turkey neck (covered with seasoned butter), gizzard, liver, tail, red onion, garlic, and carrot pieces. Transfer the turkey and place on top with the breast side facing up. Make sure the neck skin is pulled back and turkey wings are tugged behind. 8. Cover the turkey with parchment paper first. 9. Cover the entire roasting pot including the turkey with foil paper then cover another layer of foil paper across the turkey breast area. 10. Roast/bake at 180C (356F) for 1 hour 45 minutes then remove all layers of foil paper and parchment paper. Check for doneness by inserting a metal stick into the thighs and feel for hot temperature against the back of your hand. 11. Cover the turkey breast with the parchment paper again to avoid drying. 12. Increase the oven temperature and return the turkey to the oven to brown it for about 20 minutes. Adjust the temperature and timing according to your oven and do keep an eye on the turkey to not burn it. 13. After 20 minutes, remove the turkey from the oven. Pour turkey sauce into a cooking pot. Bring sauce to a boil and add jam, Worcestershire sauce, dark soya sauce, and mix well. Add corn starch and water mixture a bit at a time while stirring to get the desired thickness. Set aside. 14. Transfer turkey to a serving plate. Place all roasted vegetables around the turkey. Slice and serve with gravy.
@@ivanlin3367 to about 195C (383F) and please keep an eye on the turkey to avoid burning. Depending how hot your oven is. You only need to brown the skin.
Dear Maria, Wholeheartedly thank you very much for your kindness in keeping your cooking program even in the midst of your grief. May the grace of Christ Jesus and His blessings and protection be with you. Merry Christmas and a blessed 2021. Jesus loves you. ❤️
It’s very good that you keep yourself busy right now ,my husband passed away 7 yrs ago , ( we were together for over 20 yrs ) , that’s the only way that will save you from breaking down , it took me over 5 long yrs , before I was able to think of him without feeling sad ...... keep yourself busy !!
Dear Fei Ma Cordero, what a juicy, moist and well roasted turkey. Thanks for your sharing and tips. By the way, when you soak in water to defrost it, do you add salt in the water as in brining it. I hope you can list down the ingredients and methods of your dishes to assist us esp the non Chinese literate in preparation and cooking your yummy dishes or desserts. Cheers! from KL, Malaysia.. Merry Christmas and a wonderful New Year! God Bless!
It looks so yummy and definitely will try to cook it your way. If 180 C for normal oven, will it be 160 C for fan oven? What temperature for the last 20 minutes? Can we discard some fat/butter before heat up the sauce. Many thanks 😘
