Butter turkey recipe

I must apologize because an error slipped unintentionally into the recipe for the gratin potatoes for Sunday, December 4, which is corrected today with the publication of the correct recipe so that you can take note of it. That being said, let me tell you that This turkey that I present to you today is a different recipe with a lighter and purer flavor for Christmas. The meat was very juicy; the butter helped soften it.

I hope you enjoy it and thank your cook today. I take this opportunity to wish all my dear readers a Merry Christmas with the family and that peace lasts throughout the coming year 2023. I send you a big hug!

Ingredients

• 1 medium turkey
• ¼ cup of honey
• 1 tablespoon lemon zest
• 1 teaspoon salt or to taste
• ½ teaspoon pepper or to taste
• 2 tablespoons of olive oil
• 1 tablespoon powdered vegetable or turkey seasoning (use your favorite)
• 1 cup of butter
• 3 pearl onions cut into skins
• 4 Meyer lemons, cut in half
• 2 heads of garlic cut in half
• 5 clean carrots cut into long pieces
• 3 celery stalks cut into large chunks
• 1 bundle of thyme
• 4 sprigs of rosemary
• 1 cup of white wine
• 1 cup of water

Preparation

1. Clean the turkey and pat dry with absorbent paper. Water the honey and with a brush brush the turkey inside and out. Sprinkle the lemon zest, salt and pepper. (If you want, you can let it rest for a few hours in the refrigerator or from the day before), or you can continue preparing it.
2. Pour the olive oil over the turkey and season it inside and out with the powdered vegetable seasoning.
3. Cut the butter into squares and put half of the butter between the meat and the skin of the turkey, the other half put it in the cavity of the turkey along with part of the chopped pearl onions, cut Meyer lemons, (do not squeeze them), heads of garlic cut, carrots cut, celery cut, part of the thyme and rosemary. Close the cavity of the turkey with toothpicks or tie the legs with a string.
4. You will have part of the legumes. Put the legumes, lemon halves, thyme and rosemary that were left in the oven or in a pyrex mold, where you are going to cook the turkey like a bed, water with the white wine and add the water. Arrange the turkey on top, cover it with aluminum foil and take it to the oven to cook. Let it cook until your thermostat goes off, about 3 hours. Remove the aluminum foil and let it brown.
5. Remove the turkey from the oven and carefully remove the breasts to cut them and the legs. Arrange the meat in a nice box. Garnish the dish with rosemary sprigs, the lemons that were roasted, and the carrots.
6. The juice of the turkey that was left in the cooking tray, sift it and check its flavor. The point of salt and pepper and serve it to accompany the turkey. You can also accompany it with your favorite filling, gratin potatoes, Christmas rice or whatever your family likes best.

Note: Depending on the size of the turkey, it serves approximately 20 people.