A master chef? Easy peasy!

"How does it go? a pinch of salt, a clove of garlic... oh, no... I forgot the rest!" If this is how the preparation of the main course looks in your case, too, from now on, we are giving all of you who boldly delve into culinary adventures a reason to relax!  We have prepared the best recipes you will ever encounter. Surprise your nearest and dearest and show them who the real master chef is!

Perfect Roast Turkey

Surprise your nearest and dearest and show them your true inner-chef!
Peparation  / 190 minutes
  • Season the turkey with salt (best one day before roasting) by rubbing the meat inside and outside, than leave the covered turkey in the refrigerator for the salt to absorb.
  • Heat the oven to 200ºC.
  • Place the clove-studded onion in the cavity of the turkey.
  • Brush the turkey with lard and place it back side down in a deep Pyrex bowl or roasting pan and place it in the oven.
  • Bake at high temperature for at least half an hour, and then reduce the oven temperature to 160ºC (in ventilated ovens to 150ºC) and continue baking for approx three hours or until reaching the desired colour.
  • Occasionally pour the juice from the bottom of the roasting pan over the turkey. When adding water, always pour some to the bottom of the pan, never over the turkey.
  • Do not cut the roast turkey while still hot. Let it stand for a couple of minutes for the juices to "calm down".
Serving suggestion
Apart from pasta tatters or baked potatoes, the turkey is bestg served with homemade gnocchi in roast gravy or even in baked unsweetened apple.

Chef's tip
Considering that this is not a dish served every day, you can season the turkey with a little extra salt. We recommend using approx.1.5 to 2 % salt per weight of the turkey (in this case approx. 50-70 g).
The Turkey is roasted when there is a colourless juice dripping after spiking the thickest part of the meat (breast or near the legs).
If you decide to stuff the turkey with the staffing, make sure to prolong the baking time.
In case that the skin of the turkey has turned the colour that you wanted and is still not roasted on the inside, cover it with aluminium foil. Remove the foil for the last ten minutes of baking.
Ingredients  / 4 - 6 persons
1 Vindon turkey (approx 3.5 - 4 kg)

1-2 spoons lard or vegetable shortening
1 onion
6-7 dried cloves
  water for sprinkling

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