Recipes
USA Ingredients (5 Servings)
- 800 g of boneless turkey (1-1.2 kg with bone)
- 3 cloves of garlic
- 1 thumb size knob of fresh ginger
- 2 tablespoons of butter
- 100 ml of chicken stock
- 2 tablespoons of lemon juice
- 2 tablespoons of mustard
- 1 tablespoon of dried rosemary
- 1 tablespoon of sweet soy sauce
- 1 tablespoon of sesame oil
- Pepper
Nutritional values (per serving)
Directions
The day before cooking, make the marinade for the turkey roast. Finely chop the garlic and ginger and cook with all the other ingredients (except the butter) in the chicken stock until boiling. When cool, place the turkey into the marinade and leave to soak for 12 hours, turning occasionally. Pre-heat the oven to 180°C. In a roasting dish fry the turkey briefly on all sides with the butter. Next, using a pastry brush coat the turkey with the marinade sauce and place in the oven for 30 minutes, occasionally soaking it with the marinade. To check if the meat is cooked, use a wooden skewer and pierce the roast. If there is no resistance, the meat is done. Leave to cool for 5 minutes so that the roast does not fall apart when carving.
Nutrition Tips
If you roast bigger turkey, the cooking time will be longer. Straight after marinating the meat, place in the oven and cook according to the rule: 1 hour cooking time per kilogram weight of turkey. To keep the meat nice and moist, cover with strips of bacon and cover the whole roast with cooking foil. Remove the foil around 45 minutes from the end, glaze with the cooking juices and honey, and increase the oven temperature to 200°C to get a delicious crispy skin.