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Honey lemon turkey

Ingrédients

  • 1 4 kg (8 lb) turkey
  • Favuzzi Bologna herbal sea salt
  • O Olive Oil Meyer lemon extra virgin olive oil
  • El Bonhomme extra virgin olive oil
  • 2 sprigs fresh thyme
  • 4 cloves garlic
  • 2 white onions
  • 3 tbsp Marquès de Valdueza orange blossom honey
  • 10 medium baking potatoes
  • 20 carrots
  • Favuzzi fleur de sel
  • Black pepper
  • Unsalted butter
  • Kitchen string

Préparation

If your turkey is frozen, start to thaw it out at least 2 to 3 days ahead of time.

The day before

  1. Remove the giblets from the turkey and place it in a large container half-filled with water. Rub the turkey with 2 tbsp Bologna herbal sea salt. Add the 4 whole garlic cloves and the 2 white onions cut into quarters. To finish, brush the turkey with Meyer lemon olive oil and add the thyme sprigs to flavour. Cover and refrigerate.

 

On D-Day!

  1. A few minutes before cooking, take the turkey out and rinse it quickly with the water from the container.
  2. Rub small bits of butter under the turkey skin.
  3. Turn on the oven at 180°C (350°F).
  4. Peel the potatoes and carrots and place them in a baking dish with 4 tbsp El Bonhomme olive oil, a pinch of fleur de sel and black pepper. Cover with foil.
  5. Tie the turkey thighs with kitchen string.
  6. Transfer the turkey to a roasting pan, breast side down. Place the onion pieces and garlic cloves around the turkey, drizzle with 3 tbsp Meyer lemon olive oil and cover with foil.
  7. Cook in the oven for 1.5 h at 180°C (350°F). Baste the turkey with cooking juices every 30 minutes.
  8. Remove the foil from the turkey.
  9. Put the vegetable dish in the oven.
  10. Continue cooking the turkey and vegetables for 1 h longer.

15 minutes before the end of cooking, brush the turkey with 3 tbsp orange blossom honey. If your honey is not runny enough, hold the jar under warm water or heat it in a double boiler. Do not microwave it!

Leave the turkey to rest 15 to 20 minutes before serving. Keep the cooking juices in a bowl to drizzle over the carved meat.

Add side dishes to taste: green peas, corn…!