3 Ways to Roast a Whole Turkey for an Irresistible Thanksgiving for the Whole Family

Prepare the turkey

First, wash the turkey thoroughly and then let it drain.

Prepare other ingredients

Peel the onion and chop it finely. Wash the green onion and let it dry, then divide it into 2 parts, one part is chopped finely, and the other part is cut into sections.

Remove the stem from the celery, wash it clean, let it dry, and then also divide it into 3 parts, with one half chopped finely, and the remaining celery cut into sections while keeping the rest whole.

Wash the apple directly under running water to clean it, let it dry, then remove the core and dice it.

Bread cut into small cubes. Finally, the bacon just needs to be sliced thinly.

Make stuffing

Place a pan on the stove, add 50gr of butter, 2/3 of the onion, chopped shallots, and chopped celery, along with 5gr of thyme leaves, 5gr of sage leaves, and 200gr of bacon.

Sauté for 3 – 5 minutes over medium heat until the mixture is evenly cooked, then add the diced apples, 1 teaspoon of ground pepper, and 1 teaspoon of salt, and continue to stir for about 3 – 5 minutes, then turn off the heat.

Next, add the sautéed mixture into a bowl with bread, 50gr of pistachios, 50gr of walnuts, 50gr of dried plums, 2 eggs, 1 teaspoon of red pepper, 1 teaspoon of ground pepper, and 1 teaspoon of salt.

Use a fork or spoon to mix well so that the ingredients are well combined.

Stuffing the chicken

Stuff the filling into the chicken along with 1 yellow lemon, the celery stalks uncut, and 10g of parsley leaves.

At the same time, use your hands to evenly rub 50ml of olive oil, 1 teaspoon of salt, 1 teaspoon of ground pepper, 1 teaspoon of chili powder, 5g of thyme leaves, and 5g of rosemary leaves onto the body of the chicken.

Next, use string to tie the chicken’s legs tightly together.

Making the chicken basting sauce

In a bowl, combine 50ml of honey, 50ml of olive oil, 5g of thyme leaves, 5g of finely chopped parsley leaves, 2g of orange zest, 2g of lemon zest, 50ml of lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of ground pepper.

Use a spoon to stir well so that the mixture is well combined.

Roast chicken

Preheat the oven to 150 degrees Celsius for 15 minutes, then place the marinated turkey in to roast for 2 hours.

After 2 hours, brush the sauce evenly over the turkey and continue roasting at 125 degrees Celsius for 1 hour.

After 1 hour, brush the sauce one more time and roast at 150 degrees Celsius for 5 minutes.

Prepare side vegetables

Remove the stem from the pumpkin, cut it into wedges, and also cut off the green stem of the zucchini.

Separate the broccoli into small florets. Cut the green zucchini, yellow zucchini, and potatoes into pieces about 2 – 3 fingers long. Use a peeler to peel the carrot.

Heat a pan on the stove with 15ml of olive oil, add 5gr of rosemary leaves and sauté the pumpkin until evenly cooked.

In a new pan over medium heat, add 20gr of butter, the remaining onion, the previously prepared vegetables, 1 teaspoon of salt, and 1 teaspoon of ground pepper, stir-fry for 5 – 7 minutes until the ingredients are evenly cooked, then turn off the heat and transfer to a plate.

Make the accompanying sauce

Place another pan on the stove, add 20g of butter, the chopped celery and green onion, 50g of peeled shallots, 200ml of red wine, 200ml of beef broth, 3 tablespoons of beef seasoning, 2g of thyme leaves, 2g of rosemary leaves, and 1 teaspoon of red pepper.

Stir well for the ingredients to soften, and bring the mixture to a boil. Then, strain the mixture through a sieve to obtain the sauce, mixing it with 1 teaspoon of red pepper.

Place a pan on the stove over medium heat, add 20g of butter, the remaining onions, 50g of brown shiitake, 50g of white shiitake, 50g of button mushrooms, and the red pepper sauce just cooked. Stir well until the ingredients are evenly cooked.

Finished Product

The baked chicken dish has a beautifully golden-brown skin, rich in flavor, with tender chicken meat, fragrant with aromatic herbs and spices. The dish becomes even more delicious when served with a unique sauce and sweet vegetables, bringing a complete flavor for the whole family.

Prepare the ingredients

First, with one turkey you purchased, take some salt and rub it all over the surface of the meat for 3 minutes, while also removing any remaining blood inside, then rinse it several times with clean water and let it drain.

Wash the yellow lemon directly under running water, let it drain, then use a knife to cut it in half lengthwise, and continue to slice it thinly.

Peel the potatoes with a peeler, then soak them in a bowl of diluted salt water for about 3 minutes, then rinse them 1 – 2 times with clean water, let them drain, and cut them into small pieces.

Then, put a pot on the stove with 300ml of water and 1 teaspoon of salt and bring it to a boil over high heat. Once the water boils, add all the drained potatoes and boil for about 3 – 5 minutes. When the potatoes are cooked and soft, turn off the heat and remove them to a bowl to cool.

Wash the carrots several times with water until clean, then let them drain. Finally, peel the garlic and crush it.

Marinate vegetables

You take another bowl and add all the carrots, potatoes, lemons, garlic that have just been prepared, and at the same time pick the rosemary leaves and 1 tablespoon of brown sugar into it.

Use a spoon to mix well so that the ingredients absorb the seasoning evenly.

Marinade sauce for chicken

Take another bowl and add 150gr unsalted butter, 3 tablespoons of soy sauce, 1 teaspoon of paprika, 1 teaspoon of five-spice powder, 5 tablespoons of honey, 1 tablespoon of oyster sauce, 5gr of lemon zest, and 20ml of lemon juice.

Use a spoon to mix well until the spices are dissolved together.

Roast Turkey

After preparing the ingredients, take 1/2 of the vegetable stuffing and fill the turkey’s cavity, while using a specialized brush to evenly coat the sauce mixture over the entire surface of the meat.

Next, wrap it with plastic wrap, place it in the fridge refrigerator, and let the turkey marinate for about 1 – 2 days.

After that, take a baking tray and spread the remaining vegetable mixture evenly on it, then place the marinated turkey into the roasting oven, and roast at a temperature of 230 degrees Celsius for about 2 hours.

Carefully take the baking tray out, use a spoon to drizzle the sauce and turkey fat over the entire surface of the meat, then continue roasting for a second time at 230 degrees Celsius for another hour.

Finally, roast for a third time at 110 degrees Celsius for 30 minutes. When all the ingredients are tender, turn off the oven and transfer the turkey to a plate.

Finished product

Whole roasted turkey with five spices, emitting a mouthwatering aroma, and its skin dressed in a golden hue is simply irresistible at first glance!

Especially, the turkey has incredibly firm meat that is richly infused with spices, making it utterly delightful for everyone.

Prepare the Turkey

First, after purchasing the turkey, mix 2 tablespoons of diluted vinegar with 1 tablespoon of salt and rub it over the surface of the meat for about 3 – 5 minutes, then rinse directly under running water until clean, and let it drain.

Next, take 2 tablespoons of salt and evenly sprinkle it over the entire surface of the meat, including the inside of the cavity.

Prepare other ingredients

Wash the onion briefly with clean water, then cut it in half horizontally with a knife.

Rinse the yellow lemon directly under running water, let it drain, then cut 2 fruits in half, and for the remaining fruit, cut it to extract the juice.

Finally, pick the young leaves of the herbs, wash them 1-2 times with clean water, let them drain, and then chop them finely.

Make stuffing

Take a bowl and add 250g of unsalted butter, 1 teaspoon of salt, the juice of 1 yellow lemon, 2 teaspoons of ground pepper, and 50g of finely chopped herbs.

Use your hands to mash the unsalted butter while mixing until the ingredients are well combined.

Stuffing the turkey

Next, you proceed to stuff 3 onions, 2 lemons, and 2/3 of the filling inside the turkey’s cavity.

At the same time, with the remaining filling, you use your hands to rub it over the entire surface of the meat. Finally, use plastic wrap to cover it and place it in the refrigerator for about 6 – 8 hours.

Roasting the turkey

When the turkey has absorbed the seasoning evenly, you proceed to rub 5 tablespoons of oil over the entire surface of the meat, place it in the convection oven, and roast at a temperature of 220 degrees Celsius for about 10 minutes.

Next, you take the turkey out, sprinkle 50g of smoked chicken over the surface of the turkey, and continue roasting at a temperature of 180 degrees Celsius for 70 minutes.

Then, use a spoon to drizzle the turkey fat over the turkey, and at the same time, cover it with 2 sheets of aluminum foil, roasting for an additional 15 minutes at a temperature of 350 degrees Celsius.

Finally, when the turkey is crispy, turn off the oven and take the turkey out to enjoy!

Final Product

Just walking from afar, you will immediately be captivated by the enticing aroma of the whole stuffed butter roasted turkey that cannot be ignored.

Moreover, the skin is golden and crispy, really stimulating, and when you bite into it, you will immediately feel the firm, flavorful meat that is absolutely delicious!