Roast Turkey

Name: Roast Turkey
Prep time: 30 min
Cook time: PT3hrsstuffed,1.5-2hrsunstuffed
Yield: 8-10 serves
Ingredients: Turkey; 4 kg turkey, fresh or completely thawed; 1 clove garlic, crushed; 1 tbsp thyme leaves, chopped; Zest of 1 lemon; 50 ml light olive oil; Salt and pepper; Turkey Stuffing; 100 g slivered almonds; 100 g panko breadcrumbs; 100 g plain breadcrumbs; 100 ml milk; 2 eggs; 1 clove garlic, crushed; ½ bunch basil, roughly chopped; ¼ bunch mint, roughly chopped; 1 lemon, zest and juice; Salt and pepper to taste; Turkey Jus; 1 L good quality chicken stock; 750 ml good quality beef stock; 250 ml red wine; 2 cloves garlic, bruised; ½ bunch thyme; 100 ml honey; 2 tbsp Dijon mustard; 3 tbsp cornflour; 3 tbsp water

By Warren Carle

The triumphant centrepiece of any Christmas feast, a perfectly-cooked roast turkey will linger long in your family’s memory. The secret to an unforgettable Christmas turkey? Tender and succulent flesh and crisp golden skin. And let’s not forget a fragrant herb-studded stuffing and drizzle of rich turkey jus!

With a little preparation, NEFF’s VarioSteam® function and our Multipoint Meat Probe, you’ll be serving a winning Christmas turkey in no time.

Tips for roast turkey success:

If you’re using a frozen turkey, ensure it’s fully defrosted first.

When separating the turkey skin from the flesh with your fingers, be extra gentle – you don’t want to risk tearing the skin.

Insert the Multipoint Meat Probe deep into the breast (entering from the shoulder) to ensure an accurate internal temperature reading. The Meat Probe will automatically switch off your oven once the turkey’s core temperature reaches 75 degrees.

Resting the cooked turkey for a minimum of 30 minutes (preferably an hour) will result in moist and tender flesh.

If cooking stuffing separately, don’t forget to refrigerate the prepared log overnight – that way it will keep its shape when sliced.

Follow these tips and your turkey will be golden and cooked to perfection. Pass the Christmas crackers, would you?

Function: Added Steam, Circo Therm®, Multipoint MeatProbe

Roast Turkey

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Prep: 30 minutes

Cooking: 3 hrs stuffed, 1.5 - 2hrs unstuffed

difficulty: Medium

Serves: 8-10

Ingredients

Turkey

4 kg turkey, fresh or completely thawed
1 clove garlic, crushed
1 tbsp thyme leaves, chopped
Zest of 1 lemon
50 ml light olive oil
Salt and pepper

Turkey Stuffing

100 g slivered almonds
100 g panko breadcrumbs
100 g plain breadcrumbs
100 ml milk
2 eggs
1 clove garlic, crushed
½ bunch basil, roughly chopped
¼ bunch mint, roughly chopped
1 lemon, zest and juice
Salt and pepper to taste

Turkey Jus

1 L good quality chicken stock
750 ml good quality beef stock
250 ml red wine
2 cloves garlic, bruised
½ bunch thyme
100 ml honey
2 tbsp Dijon mustard
3 tbsp cornflour
3 tbsp water

Method

To begin making your Roast turkey, remove the wish bone of the turkey then separate the skin from the flesh by running your fingers in between them both. Clean cavity and pat dry with paper towel.

Mix the garlic, thyme, zest and oil together and place between the skin and flesh of the turkey. Fill cavity with stuffing. Truss the turkey following the NEFF demonstration video. Place on a wire rack, on top of the universal tray lined with baking paper. Insert the MultiPoint MeatProbe fully in to the breast, entering in from the shoulder.

Place trays in the oven on level 2 of a full size oven or level 1 of a compact appliance. Select CircoTherm® at 160⁰C and a high level of steam. Connect the MultiPoint MeatProbe, set your core temperature to 75⁰C and press Start.

Remove turkey from the oven, remove probe and allow oven to cool. Select Keep Warm function at 60⁰C with a high level of steam. Rest the turkey for 30 minutes to 1 hour before serving.

Turkey Stuffing
Preheat oven on CircoTherm® at 160⁰C. Place almonds on the universal tray and cook for 5-10 minutes or until lightly toasted.

Place almonds with remaining ingredients in a mixing bowl and mix until well combined. Use to stuff turkey before trussing.

If cooking stuffing separately, shape into a log, wrap in plastic wrap and refrigerate overnight.

To cook stuffing, remove plastic wrap and place on universal tray lined with baking paper. Preheat oven on CircoTherm® to 160⁰ with a high level of steam and cook for 30-40 minutes. Serve sliced.

Turkey Jus
Place the chicken stock, beef stock and red wine in a medium to large saucepan. Place on Induction level 8 or FlameSelect® level 9 and bring to the boil. Add the garlic, thyme, honey and mustard then simmer on level 5-6 and reduce by half.

Mix the cornflour and water together and whisk into the jus, simmer for a further 10 minutes and then strain through a fine sieve. If you have pan juices from your roast turkey add them just before the cornflour mix.

Notes

If using a frozen turkey, please ensure that it has been fully defrosted.
Using VarioSteam® and the MultiPoint MeatProbe makes this recipe foolproof. While the added steam ensures that your turkey remains moist and flavourful, the meat probe monitors the internal temperature of your meat, automatically switching off your oven once it’s been cooked to perfection.

Authors Bio

Warren is a chef with over 20 years of cooking experience, ranging from Michelin Star Restaurants to 5 star Hotels. He is highly passionate about embracing technology to create food that is visually stunning, tasty and packed with a whole lot of nutritional goodness.

Roast Turkey

Tips for roast turkey success:

Roast Turkey

Ingredients

Method

Authors Bio

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