Oven-roasted turkey with butter, bacon, and potatoes. A perfect dish for a grand celebration. The turkey meat remains juicy and full of flavor. Prepare it now!
Thaw the turkey either in the refrigerator for one day for every 2.5 kg of turkey weight or at room temperature 24 hours before you start cooking. Wash the turkey thoroughly and remove the innards.
In a bowl, mix the butter, olive oil, herbs, black pepper, and one tablespoon of chicken broth powder thoroughly.
Separate the turkey skin from the meat and spread the butter with your hands on the breast and legs, as well as all over the turkey inside and out.
In a pot, boil water with one tablespoon of chicken broth powder.
Place the turkey in a roasting pan with the breast side up and fill it with potatoes; place any leftover potatoes around the turkey in the pan.
Also place the neck over the potatoes and spread a little butter.
Preheat the oven to 180°C for half an hour.
Pour the chicken broth into the roasting pan without touching the turkey so that the butter does not sink to the bottom.
Cover the roasting pan with aluminum foil and bake for 3 hours.
Remove the turkey, take off the aluminum foil; baste with its juices and bake for 20 more minutes to brown the skin.
Remove from the oven and place the bacon on top.
Baste with the juices and return to the oven until the bacon is perfectly browned and the turkey has reached an internal temperature of 74 degrees Celsius (check with a thermometer if you have one); if not, it will take approximately 40 minutes at 180°C.
Let it rest for 20 minutes so the juices distribute throughout the turkey and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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