Christmas turkey is much more than just a dish; it’s a celebration of abundance, gratitude, and prosperity. This tradition has a rich and flavorful history that spans centuries. While today it takes center stage at many Christmas dinners, it wasn’t always the star. The turkey’s rise as a holiday icon is partly thanks to the famous writer Charles Dickens.
In his classic “A Christmas Carol,” the miserly Ebenezer Scrooge, after a moment of redemption, gifts his loyal employee a massive turkey. This heartwarming scene helped cement the turkey’s image as the centerpiece of holiday feasts.
When you prepare this recipe, you’re not just creating a delicious dish but also taking part in a tradition rich in stories and meaning.
Ingredients:
- 1 whole raw turkey (~4.8 kg / ~10 lbs)
- 226 g (1 cup) softened butter
- Fresh thyme, to taste
- 8 garlic cloves
- Parsley or cilantro, to taste (approximately ¼ cup)
- 1 cup fresh basil leaves
- 1 onion (grated or processed in a juicer)
- 1 lemon (preferably Meyer lemon)
- Salt and pepper, to taste
- 1 cup dry white wine (250 ml)
- 1 cup fresh orange juice
Instructions:
1. Preparing the Turkey:
- Remove the giblets if they’re still inside the turkey. Rinse the turkey under cold running water, pat it dry with paper towels, and rub it all over with the lemon.
- Place the turkey in a large baking dish or roasting pan.
2. Making the Marinade:
- In a blender or food processor, combine the herbs (thyme, parsley or cilantro, and basil), garlic cloves, onion, white wine, and orange juice. Blend until smooth.
- Place the turkey in a large resealable bag, pour the marinade inside and over the turkey, ensuring it’s evenly coated. Ideally, let it marinate overnight in the refrigerator to absorb the flavors.
3. Applying the Butter:
- Brush the turkey with the softened butter, ensuring an even coating.
- Tuck small pieces of butter under the skin of the breast and inside the turkey cavity to enhance flavor and keep the meat moist.
4. Roasting the Turkey:
- Preheat the oven to 180°C (350°F).
- Cover the turkey with aluminum foil and place it in the oven.
- Roast the turkey covered for approximately 2 hours, adjusting based on size (allow about 40 minutes per kilogram or 18 minutes per pound).
5. Browning the Turkey:
- During the last 30 to 45 minutes of cooking, remove the aluminum foil.
- For extra golden skin, brush the turkey with melted butter mixed with 1 tablespoon of honey.
6. Checking for Doneness:
- Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F) in the breast and 80°C (175°F) in the thigh.
- Alternatively, pierce the turkey with a knife; if the juices run pink, it needs more cooking time.
7. Resting:
- Remove the turkey from the oven and let it rest for at least 20 minutes before carving. This step helps the meat retain its juices, ensuring a moist and tender turkey.
Merry Christmas!
From my kitchen to yours,
Ana Raquel.
Sweetest Hobby 
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