Juicy Roasted Turkey

Ingredients

• 5 kg turkey
• 8 clove garlic
• 1 x yellow onion
• 1 x carrot
• ½ x celery root
• 2 handful fresh rosemary stalks
• 2 handful fresh thyme
• 2 handful fresh sage
• 1 x lemon
• 1 x green apple
• 50 g butter

Method

1. Place a pot on the stove to make turkey broth. All peels, vegetable pieces and turkey pieces should be boiled for broth in this pot.
2. Bake the garlic in silver foil for 1 hour at 200 degrees celsius. Use this to make garlic butter.
3. Prepare the side dishes. Save all peels and cut from vegetables to the pot for broth.
4. Remove the thawed turkey from the packaging. Remove the neck (usually found in the large cavity of the bird) and the bag of entrails (sometimes found in the smaller throat of the bird).
5. Brown the insides in the pan, pour over cold water until it is covered, bring to the boil and foam off. Add a little chopped onion, carrot, celery root and a handful of rosemary, thyme and sage. Ad the vegetable cuts and peels. If you have leftover vegetables in the freezer, you also ad theres. Let it simmer for 2-3 hours.
6. Wipe the turkey with paper towels. Then season the cavity of the turkey with salt and pepper. Fill it with lemon, onion, apple and herbs.
7. Place the wings of the turkey under the turkey and place the turkey on a rack in a frying pan (or on top of a bed of chopped vegetables - carrots, onions and celery work well - in a disposable frying pan). Sticking in the wings prevents them from burning themselves, and helps the turkey to sit flatter.
8. Finely chop a handful of thyme and rosemary. Put butter in a bowl, squeeze the baked hot garlic over the butter and stir. Season with salt and pepper.
9. Use your fingers to loosen and lift the skin over the turkey breast (on top of the turkey) and smooth a few tablespoons of the herb butter underneath. Use some twine to tie the turkey legs together. Then ad the rest of the herb butter to the outside of the turkey. There you go! You are ready to let the oven do the rest of the work!
10. Roast the turkey at 180 degrees celsius, 30 minutes per kg.
11. In the meantime, make the side dishes. Mashed potatoes, turkey sauce and baked vegetables. You can find recipes here in Sulten.
12. When the turkey is done, let it rest for at least 30 minutes before serving.