Recipe: Dutch oven turkey - Argiro.gr

Instructions

In a bowl, combine the butter, thyme, and orange zest.
Carefully lift the skin from the meat and spread the butter mixture underneath, between the skin and the flesh. This keeps the meat from drying out during cooking, as the butter bastes it from within.
Pull the skin at the neck, fold it upward, and secure it with a toothpick or sew it shut to seal.
Season the inside of the cavity with salt and pepper. If using stuffing, fill loosely to allow heat circulation. Wrap any extra stuffing in parchment and foil and roast it alongside.
Tie or truss the turkey so the legs and wings stay close to the body. This helps it hold its shape and stay juicy.
Rub the outside with 2 tablespoons of olive oil, season with salt and pepper, and place the turkey in a roasting dish or Dutch oven, breast side up, ideally on a rack to let the fat drain.
Preheat the oven well to 220°C (430°F) (top and bottom heat) and place the dish on the lowest rack.
Roast for 40 minutes until the skin turns golden brown.
Reduce the temperature to 160°C (320°F), cover, and continue roasting for about 3 hours. Toward the end, uncover to let the skin crisp.
When done, remove from the oven and cover with foil for 20 minutes so the juices redistribute evenly.

Tilt the pan and remove as much fat as possible with a spoon, leaving the flavorful browned bits at the bottom.
Place the pan on the stovetop over medium-high heat and sprinkle in the flour.
Whisk and cook for 3-4 minutes until lightly golden.
Add the wine and continue whisking to prevent lumps.
Gradually pour in the warm broth while stirring constantly.
Bring the sauce to a boil, then add any juices collected from the turkey platter to enrich the flavor.
Add rosemary or thyme, season with salt and pepper, and simmer for 8-10 minutes until thickened.
Strain for a smooth texture and keep warm.
Serve the whole turkey with the warm sauce on the side.

If the turkey is frozen, thaw it in the refrigerator for two full days.
Ask the butcher to remove the neck and wing tips for use in the broth.
Bring the turkey to room temperature for about 45 minutes before roasting.
Remove any excess fat from the cavity before cooking.
To prevent the meat from drying out, baste the turkey regularly with pan juices using a brush every 20 minutes.
If the breast begins to brown too quickly, cover it with parchment paper and foil.
To check doneness, pierce the thigh: if the juices run pink, it needs more time; if they run clear, it’s done. If the juices are clear but abundant, roast a little longer.
For a glossy finish, brush the skin with a glaze made of honey, butter, and orange zest.
To keep the skin crisp, slit the foil in a few places to allow steam to escape.
As a general rule, roast for as many hours as the turkey weighs in kilos, though the exact time depends on your baking dish and oven.