Roast Turkey

ROAST TURKEY - Christmas Family Feast made with love....

***RECIPE***

INGREDIENTS: 1 turkey weigh 4 to 5 kgs Preferably Butterball young turkey which is more expensive but juicy. Natural young turkey is cheaper but meat is quite tough 2 tbsp brandy 200 gm bacon Salt Pepper Melted butter Brussels sprouts - cook in hot water Baby tomatoes -sprinkle with olive oil and herbs Baby potatoes - brush with salt n butter and bake till cook Parsley Serai Celery Carrot Big onion

METHOD: Buy Turkey and put in fridge for 2 to 3 days (not freezer) cannot thaw turkey at room temperature. Or soak turkey in cold water for two to three hours to thaw. (do not remove plastic wrapper) Remove wrapped neck in the cavity of Turkey. Wash turkey and pat dry with Scott kitchen towel Rub salt and pepper all over turkey skin. Rub salt and 2 tbsp brandy inside cavity of turkey. Brush turkey skin with butter and spread in cooked bacon over turkey. On a baking tray, line with big onion rings straight, celery, serai and carrots. Wrap turkey in foil. Place Turkey on it and bake for 2 hours at 200 C and roast till brown. To test doneness, pierce the thickess part of thigh. Of juice runs clear, turkey is cooked. Remove foil and further roast till turkey is brown and shining. When Turkey is cooked, brush skin with butter and a little bit of mixed spice to give it a shine. Place cooked turkey on plate and garnish with baby tomatoes, potatoes, parsley and Brussels sprouts. Enjoy Use the drippings from Turkey after roasting. Add in some water, salt to taste and Thicken with corn starch. Lastly add in some wine and use it as turkey gravy or can serve with cranberry sauce.