ReceptnaptárWhole roast turkey (or a large turkey breast)
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Ingredients
Method
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- Clean and wash the turkey and pat it dry.
- Salt it thoroughly inside and out, ideally a day ahead, and keep it covered in the fridge.
- Preheat the oven to 170 °C.
- Put the turkey in a large roasting tin, brush it with lard and pour the water underneath.
- Roast for 2-2.5 hours, basting with its own juices every 20 minutes.
- If the bird is older or larger, add 50 ml of white wine in the last hour; this tenderises the meat.
- If the breast browns too quickly, cover it with foil.
- Check with a meat thermometer at the thickest part of the thigh: the core temperature should reach 74 °C.
- For the last 15-20 minutes, roast uncovered at a higher temperature (200 °C) to crisp the skin.
- Rest for 15-20 minutes before carving, then serve with the boiled, strained juices.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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