How To Prepare A Healthy Christmas or Thanksgiving Turkey

Image from the Telegraph

Preparation:

1. Remove the turkey from the refrigerator 2 nights before roasting - if frozen
2. Remove giblets from the cavity and wash your turkey thoroughly with lime juice then pat dry with paper towel 1 day before roasting
3. Season both the outside and the already cleaned out cavity liberally with 3 tbsp lemon juice and a mixture of some salt, freshly ground black pepper, onion powder, granulated garlic powder, tarragon, parsley flakes, thyme, basil and paprika immediately after patting dry.
4. Preheat the oven to 350°F (175°C) on the day of roasting. 
5. Rub the entire turkey with 1tbsp of melted butter (I like Kerrygold Irish soft butter because of its flavour) and
6. Stuff the cavity with a bunch of thyme, halved lemon or orange, quartered onion and apple, 4 sliced garlic coves, carrot and celery sticks.

Image from ChefFrankMillerCookingTips

Cooking:

1. Place the stuffed turkey, breast side down, on a roasting rack or on top of vegetables (shallots, bunch of thyme, halved lemon or orange, quartered onion and apple, 4 sliced garlic coves, carrot and celery sticks) in a shallow roasting pan 
2. And roast for 15 minutes per pound (or 20 mins per 500g) after the first 25 mins.
3. Tent the turkey with foil for the first 1 hour then remove the foil tent and wrap foil around the legs and wings to prevent from burning.
4. Baste the turkey with turkey stock or warm chicken stock and return it to the oven, then continue to bast the turkey every 30 minutes.
5. Measure the internal temperature with a thermometer 30 minutes (for a smaller turkey) or 60 minutes (for a larger turkey) before turkey is done and 
6. If the internal temperature of the turkey has reached 125˚F (74˚F), removing foil from legs and wings, then turn the turkey . 
7. Loosely cover breast and top of drumsticks with a piece of foil to prevent overcooking and then increase the oven temperature to 400˚F (200˚C) for the remaining roasting time. 
8. The turkey is done when the thermometer is inserted into its mid thigh and its internal temperature reads between 165° and 170°F (74°-77°C) or when you puncture the bird between the thigh and the breast and the juices run clear.
9. The stuffing is done when the temperature of the thermometer inserted into its center reaches a minimum of 165˚F (74˚C). 
10. Let the turkey sit for 15-20 minutes before carving to allow the juices to be redistributed and the meat to become moist throughout.

See: How To Prepare Christmas Turkey Stuffing post