Stuffed Christmas turkey

Name: stuffed Christmas turkey
Cook time: 10 min
Total time: 175 min
Yield: 6
Ingredients: 1 Turkey approx. 2 2.5 kg; 8 cut White bread; 1 lemon; 2 large onion; 20 g fresh Italian herbs tray; 175 g unsalted butter or margarine; 1 pot boiling water

Christmas turkey stuffed with Italian herbs and onion.

Ingredients

Kitchen Stuff

1 food processor
1 roasting tray

Directions

Let the turkey come to room temperature for at least 30 minutes.
Preheat the oven to 200 ºC.
Remove the crust from the bread. Crumble the bread (in a food processor) very fine.
Clean the lemon and grate off the yellow skin. Cut the onions very finely. Add the lemon zest and onion to the bread crumbs.
Ris the leaves of the herb branches and cut them fine.
Mix the herbs with pepper, salt and butter through the crumb and knead the whole into a loose ball.
Put the turkey in a colander and pour boiling water over it (this makes the skin extra crunchy).
Dab the turkey on the inside and outside dry with kitchen paper.
Put the filling loosely in the turkey and seal the cavity with the onion.
Carefully remove the skin from the breast meat, push some butter between the skin and meat (this is how it stays juicy). Sprinkle around with salt and pepper.
Spread the butter over the bottom of the roasting pan, place the turkey on the breast and spread the rest of the butter cubes over it.
Cover the roasting pan loosely with aluminum foil to prevent drying out (not too tight, otherwise the turkey will roast).
Place the roasting pan on a grid in the oven and roast the turkey in 2-2 ½ hours until golden brown and done. After 1 hour, switch the oven temperature back to 175 ºC.
Baste the turkey regularly with roasting liquid.
Remove the last 30 min. The aluminum foil and turn the turkey over so that the skin on the chest becomes brown and crispy.
Check whether the turkey is cooked by putting a satépen in the thickest part of the femur. The moisture that drips out must be clear.
Remove the roasting tray from the oven. Wrap the turkey in a new piece of aluminum foil and leave it on the worktop for at least 15 minutes.
Then transfer the turkey to a cutting board with a gutter (to collect the meat juice) and cut it at the table with the meat knife and fork.