Tacchino del Ringraziamento
gourmet
Preparation time
30 minutiDifficulty
DifficileCooking time
4 oreServings
8Marinatura
24 oreScopri la ricetta originale del Tacchino del Ringraziamento, cotto al forno con burro aromatizzato, spezie e ripieno croccante. Guida completa con tempistiche, trucchi e #salsa gravy perfetta! 🦃🍂
Ingredients
- Chicken broth600 ml
- Golden onion450 g
- Celery300 g
- Semi-whole wheat bread250 g
- Carrots225 g
- Butter214 g
- Apples200 g
- Chestnuts150 g
- Oranges150 g
- White wine100 ml
- Coarse salt90 g
- Brown sugar50 g
- Extra virgin olive oil45 ml
- Honey40 g
- Cornstarch (Maizena)20 g
- Mustard (sauce)16 g
- Smoked paprika10 g
- Black pepper10 g
- Balsamic vinegar5 ml
- Nutmeg5 g
- Rosemary5 g
- Sage5 g
- Sweet paprika5 g
- Thyme5 g
- Garlic4 cloves
- Lemon1 u (85 g)
- Whole turkey1 u
Procedure
0. Rub the turkey with the coarse salt, brown sugar, and spice mixture, both inside and out. Place it in the refrigerator on a rack with a baking sheet underneath to catch the juices. Let it rest for at least 12-24 hours: the meat will absorb the flavor and remain juicy.
1. Mix the softened butter with olive oil, honey, mustard, minced garlic, paprika, pepper, and dried herbs. Gently lift the turkey's skin and spread this butter under the skin, especially on the breast. Brush the outside with a little oil for crispy skin.
2. Stuff the cavity with lemon, orange, onion, carrots, and celery. This will flavor the meat while cooking.
3. Place the turkey in a large roasting pan with a rack and pour 500 ml of turkey broth into the bottom to retain moisture. Cover with aluminum foil and cook for about 40 minutes per kg of turkey. Every 30 minutes, baste the turkey with its cooking juices.
4. After about 3 hours of cooking, increase the temperature to 200°C for the last 30 minutes to brown and crisp the skin. When the internal temperature of the thickest part of the thigh reaches 75°C, the turkey is done.
5. Collect the cooking liquid and strain it. In a small saucepan, melt the butter, add the flour, and stir to form a golden roux. Gradually pour in the hot broth and white wine, stirring until the sauce thickens. Add a teaspoon of balsamic vinegar for a more intense flavor.
6. Sauté onion, celery, and apple in butter, then add chestnuts and bread. Gradually add broth and season with thyme and pepper. Bake at 180°C for 20 minutes, until golden and crispy.
7. Let the turkey rest for 30 minutes before carving, so that the juices can redistribute. Serve on a large platter with the gravy and stuffing on the side. Garnish with fresh herbs, edible flowers, and a few orange slices for a dramatic touch.
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Creation date Apr 03, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.