French Roast Turkey

Turkey stuffed with any listed on our site or with butter, onion or parsley, roasted with stock to produce tender, moist result. Particularly suited for cooking frozen turkey or turkey to be eaten cold (Serves 8-10)

1 turkey 8-9 pounds
1/2 lemon
3 onions
6-8 oz butter
salt, ground pepper and poultry seasoning
a few sprigs parsley
a little mixed herbs
1- 1½ teaspoons flour
turkey liver

Pre-heat oven to 350°F

1. Wash and dry turkey thoroughly. Rub surface with cut lemon to keep flesh white. Put half the butter inside with 2 peeled onions and several sprigs of parsley and some seasoning, or stuff turkey with one of chosen stuffings and sew in carefully. Weigh turkey and calculate cooking time:
Turkey weighing 6-11 pounds, allow 20 minutes per pound and 20 minutes over.
Turkey weighing 12 pounds and over, allow 15 minutes per pound.

2. Rub remaining butter all over breast and legs, season and cover with foil. Put in roasting pan and pour around ½ pint stock made with giblets, 1 onion and herbs.

3. Put into oven and roast for calculated time removing foil every 20 minutes and turning bird from side to side to cook legs. Baste each time with stock, adding more if it seems to be evaporating too quickly. During last half hour place bird breast up and allow to brown. It may be necessary to put oven up to 400°F for last 10 minutes. Test to see if bird is cooked thoroughly by sticking skewer into thickest part of leg. If juice runs pink, further cooking is required; if clear, it is done.

4. Remove turkey to serving dish and make gravy. Skim some of butter from roasting pan and put into a small pan. Fry turkey liver until tender. Sprinkle in flour; then add skimmed drippings, plus remaining stock. Bring to the boil and simmer. Add seasoning to taste, and serve.

Leave a Reply

Your email address will not be published.