Cooking Lesson #2 Signature Roast Turkey

You must be drooling after reading the last post. Here’s the recipe that will up your Domestic Goddess Level by 10. I am not kidding you.

Stuffing

• 8 slices of wholemeal / white bread (cubed) + 2 tablespoon of olive oil + ½ tqablespoon of coarse black pepper
• 1 large onions diced
• 7-8 sausages (hot dogs!)
• 1 apple (peeled, cored and chopped)
• ¼ tablespoon of sea salt

(1) Bake bread cubes for 180C for 10 – 15 minutes

(2) Mix sausage / onions / apples with bread

(3) Add salt and toss lightly

Main Ingredients

• Turkey
• 8 – 10 lbs of turkey
• 210 g Mustard seeds dressing
• 400 g Tomato Puree
• Chopped garlic and ginger
• 150 ml White Wine
• 1 Tablespoon of Coarse Black Pepper
• ½ Tablespoon of sea salt
• Butter
• Honey

( Once the bird is cooked, the red button will popped up!)

(1) Season turkey and body cavity (inside) of turkey with mustard seeds dressing, tomato puree, black pepper, salt and wine for 2 days and nights for best result.

(2) Stuff stuffing into the turkey’s ass. ERM. Cavity.

(3) Sew asshole, erm, opening, with a metal skewer (If you have an intention to burn up your mum’s kitchen you may want to use the wooden ones.) to prevent stuffing from spilling out. Tie her fat legs securely to her tail and twist her wing tips under the back.

(4) Place turkey breast up and brush with oil, cover fat bird with aluminum foil lightly and dump it into the oven to roast in 160C for 3 – 3.5 hours.

Now, after all the hard work you think you can dump the fat bird into the oven and wait for your dinner? WRONG.

(5) After 15 minutes, glaze fat bird with butter.
(6) After 15 minutes, glaze fat bird with honey.
(7) After 15 minutes, glaze fat bird with butter.
(8) After 15 minutes glaze fat bird with honey.
(9) Do Step 5 – 8 for the next 2 hours.
(10) Finally. Remove aluminum foil and cover only the brown parts (e.g wings) and glaze it with honey and toss it back into the oven.

After doing all that, yes you can finally have your bird. At first I thought, why the hassle, you have to start preparing 6 days in advance (4 to thaw the frozen bird in chiller and 2 to marinate) and go through the torturous 3.5 hours of roasting, you might as well drop by a supermarket and start ordering their Xmas deli. But, this bird is THE tenderest Turkey I’ve ever EVER taste. Not Kidding.

Yummy!

I will stop right here before you guys think you’ve landed at Old Granny Kitchen or Delightful-Recipes.com.