Turkey with Prosecco, Lemon and Thyme
Votes: 1
Time: 3 hours 40 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 806, total fat 38 G., saturated fats 15 G., proteins 91 G., carbohydrates 9 G., fiber 2 G., cholesterol 338 mg, sodium 1692 mg, sugar 4 G.
Calories 806, total fat 38 G., saturated fats 15 G., proteins 91 G., carbohydrates 9 G., fiber 2 G., cholesterol 338 mg, sodium 1692 mg, sugar 4 G.
This golden turkey, with crispy skin and juicy meat, rich wine notes and the fragrant aroma of thyme, will become your signature holiday dish for years to come. Its multifaceted flavor comes not only from the sparkling wine and herbed butter drizzled on the outside, but also from the aromatic blend of apple, fennel, lemon, and thyme in the cavity. Use the delicious rendered juices to make turkey gravy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 turkey weighing 5.5 – 6.5 kg, defrosted
- Half an onion, cut into 4 pieces
- Half a fennel root, cut into pieces (cut off the greens)
- 1 apple, cut into pieces
- 3 sprigs of thyme + 1 tbsp chopped leaves
- 1 lemon, cut in half, grate the zest
- 165 g unsalted butter
- 1 bottle (750 ml) of Prosecco or dry champagne
- 3 tbsp chopped fresh herbs (tarragon, chives and/or parsley), for gravy
We recommend
Cooking the dish according to the recipe:
- Position a rack on the lowest shelf of the oven (remove the other racks); preheat the oven to 350°F (175°C). Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey dry with paper towels and season inside and out with 2 tablespoons of salt and 2 tablespoons of black pepper. Fill the cavity with onion, dill, apple, thyme sprigs, and lemon halves.
- Tie the legs together with kitchen twine. Place the turkey on a rack set in a large roasting pan and tuck the wings under the turkey. Let it rest at room temperature while you prepare the lemon-thyme butter.
- In a small saucepan, melt the butter over low heat; add the lemon zest and chopped thyme. Let cool slightly, then baste the turkey on all sides. Place in the oven and roast for 1 hour. Meanwhile, begin preparing the gravy (use 1/2 cup Prosecco instead of white wine).
- After 1 hour of roasting, baste the turkey with the remaining Prosecco (about 2 1/2 cups). Continue roasting, basting the bird with the rendered fat every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165°F (74°C), another 1 1/2 to 2 hours.
- Transfer the turkey to a cutting board and let it rest for 30 minutes before carving; use the juices to make the gravy. Add herbs to the finished gravy.
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