Easy and simple steps for Fennel & citrus roast turkey recipe

A spicy Christmas Fennel & citrus roast turkey; omit the spices and rub with fresh herbs and plenty of seasoning if you want to simplify the recipe.

Ingredients

1 medium free-range turkey 

1½ tbsp sea salt flakes

2 tsp fennel seeds

6 sprig/s rosemary

6 sprig/s thyme

2 fresh bay leaves

1 carrot, halved

1 celery stick, cut into 3

1 onion, halved

500ml white wine

3 tbsp olive oil

1 tsp black peppercorns

125g unsalted butter, softened

1 unwaxed lemon, zested and halved

1 orange, scrubbed, zested and halved

4 garlic cloves, crushed

Methods

1. Remove the turkey from the fridge about 1 hour before roasting, to let it come to room temperature. Calculate the cooking time at 35 minutes per kg (so 2 hours 55 minutes for a 5kg turkey). Put the bird in a large roasting tin and set aside. Finely grind the salt, fennel seeds, and peppercorns in a mortar or spice grinder.In a bowl, mash the butter, citrus zest, and garlic. 

2. Gently slide your finger between the turkey skin and breast to create two pockets and push in the flavored butter. Smooth it out with your finger. Sprinkle chicken skin with fennel salt. Place citrus halves and herbs into wells. Place carrots, celery and onions in tray. pour wine. Cover the can with a double layer of thick foil and make sure it is tightly closed. Roast for about 20 minutes. After this, turn the oven up to 200C, gas mark 6, remove the foil from the turkey, dust the skin with a little olive oil and finish cooking without the lid. 

3. To test the turkey for doneness, insert a skewer or small knife into the thickest part of the thigh. Juice should become transparent. If not, put it back in the oven for 10 minutes before checking again. Repeat cooking until the pink flesh is gone. Place turkey on a warm serving platter and cover with a sheet of aluminum foil and a clean tea towel.Let rest 1 hour to 1 hour 15 minutes before carving. If desired, surround the turkey with fresh herbs such as rosemary or bay leaf, charred orange halves, and jeweled pomegranate pieces.

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What can you put in a turkey cave for flavor?

Fresh herbs like thyme, rosemary and sage along with half a lemon add flavor and it takes very little time to stuff the bird with them. (In the meantime, season the cavities with just enough salt and pepper.) Curing is an important step in ensuring a juicy bird.

Should I put anything in my turkey? The key to adding flavor to your Thanksgiving turkey is to season it generously. To allow your favorite herbs to penetrate all parts of your bird, stuff small bundles into the turkey cavity. Thyme, sage, parsley and a dash of rosemary make a great combination, but you can customize it to your liking.

What and when to put in a turkey's burrow?

Don't cook stuffing inside the turkey.

Then you can fill the cavity of the turkey with things that will give it flavor (and add flavor to the drippings/stock): salt and pepper and any mixture of onion, apple, carrots, celery, or citrus.