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

Prepare the turkey

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

Prepare other ingredients

Peel the onion, then chop it finely with a knife. Wash the green onion, let it dry, then divide it into 2 parts, one part to be chopped finely, and the other part to be cut into pieces.

Remove the stems from the celery, wash it thoroughly, let it dry, then also divide it into 3 parts, half chopped finely, and the remaining half cut into pieces while keeping the other part intact.

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

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

Making the stuffing

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

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

Next, put the sautéed mixture into a bowl with bread, 50g of pistachios, 50g of walnuts, 50g 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 everything thoroughly so that the ingredients are well combined.

Stuffing the chicken

Stuff the chicken with a yellow lemon, uncut celery stalks, and 10gr 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, 5gr of thyme leaves, and 5gr of rosemary leaves onto the chicken body.

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

Making the glaze sauce for the chicken

Add 50ml of honey, 50ml of olive oil, 5gr of thyme leaves, 5gr of finely chopped parsley leaves, 2gr of orange peel, 2gr of lemon peel, 50ml of lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of ground pepper into a bowl.

Use a spoon to stir well until the mixture is 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 once more 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.

Break the broccoli into small florets. Cut the green zucchini, yellow zucchini, and potatoes into pieces about 2 – 3 finger lengths. Use a peeler to peel the carrots.

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 onions, the 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 onions, 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 the ingredients until they are soft and the mixture boils. Then, strain the mixture through a sieve to collect the sauce, and mix in 1 teaspoon of red pepper.

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

Final Product

The baked chicken has a beautiful golden-brown skin, rich in flavor, and the chicken meat is tender, fragrant with the aroma of herbs and spices. The dish is even more delicious when served with a unique sauce and sweet vegetables, providing a complete flavor experience for the whole family.

Prepare the ingredients

First, for 1 turkey purchased, take some salt and rub it over the entire surface of the meat for 3 minutes, while also removing any remaining blood inside, then rinse several times with clean water and let it drain.

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

For the potatoes, peel them with a knife, then soak them in a bowl of diluted saltwater for about 3 minutes, then rinse again 1-2 times with clean water, let them drain, and then cut into small pieces.

Next, place a pot on the stove with 300ml of water and 1 teaspoon of salt and bring it to a boil. Once the water is boiling, add all the drained potatoes and boil for about 3-5 minutes. When the potatoes are soft, turn off the heat and remove them to a bowl to cool.

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

Marinate vegetables

You take another bowl and add all the carrots, potatoes, yellow lemons, garlic that you just prepared, while picking the rosemary leaves and 1 tablespoon of brown sugar.

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

Marinade sauce for chicken

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

Use a spoon to mix well until the ingredients are fully combined.

Roast Turkey

Once you have prepared the ingredients, take 1/2 of the vegetable mixture and stuff it into the turkey’s cavity, while using a specialized brush to evenly coat the mixed sauce over the entire surface of the meat.

Next, wrap it with plastic wrap, place it in the refrigerator refrigerator, and let the turkey marinate with the spices 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 in the oven and roast at 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 the second time at 230 degrees Celsius for 1 hour.

Finally, roast for the 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 that has an irresistible aroma and a beautifully golden skin that makes you fall in love at first sight!

Especially, the turkey has incredibly firm meat that is richly infused with spices, making it delightful for anyone who tries it.

Prepare the Turkey

First, take the turkey you bought and rub a mixture of 2 tablespoons of diluted vinegar and 1 tablespoon of salt 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 and the inside of the cavity.

Prepare other ingredients

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

Wash the yellow lemon directly under running water until clean, let it drain, then cut 2 fruits in half, and for the remaining fruit, squeeze 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 finely.

Make the 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, wrap it in plastic wrap 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 oven, and roast at a temperature of 220 degrees Celsius for about 10 minutes.

Next, you take the turkey out, evenly sprinkle 50 grams of smoked chicken on 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, while also covering it with 2 sheets of aluminum foil, and roast for an additional 15 minutes at a temperature of 350 degrees Celsius.

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

Final Product

Just walking from afar, you will immediately be captivated by the irresistible aroma of the whole butter-stuffed roast turkey.

Moreover, the skin is beautifully golden and crispy, truly enticing, and when you take a bite, you will immediately feel the firm, flavorful meat that is simply delicious!