Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat the oven to 170°C/350°F or Gas Mark 4. | 2. Wipe the turkey, and remove any giblets from inside the bird if necessary. | 3. Smear the butter all over the bird and place the onion, herbs and lemon inside the body cavity. Season the bird with salt and pepper to taste. | 4. Place the buttered bird into a foil lined turkey tray. Cut a piece of greaseproof paper or baking parchment and press this over the breast part of the bird - to prevent the breast becoming too dry during cooking. | 5. Cover the turkey with 2 large pieces of tinfoil/aluminum foil - making sure the foil DOES NOT touch the bird - you are creating a tent - with lots of air to circulate inside! | 6. Cook in the preheated oven for 20 minutes per pound, plus 20 minutes - so a 10lb turkey will take about 3 hours and 40 minutes. | 7. Try to take the turkey out at least twice during cooking time, to baste it with the buttery juices. Replace the foil cover before putting it back to continue cooking in the oven. | 8. Whilst the bird is cooking, prepare your gilded glaze - choose which one you prefer, egg glaze or butter glaze. | 9. Whisk the egg yolks with the saffron and melted butter. It needs to be the consistancy of a coating glaze, or a thick pouring cream or custard. If you are using just the butter glaze - whisk the saffron and melted butter together - this glaze will be thinner than the egg glaze. | 10. Twenty minutes before the end of the cooking time, remove the turkey from the oven, and drain off all the juices for your gravy. | 11. Turn the oven up to 190°C/380°F or Gas Mark 5. | 12. Apply your gilded glaze to the turkey with a large pastry brush - brush it ALL over the turkey as evenly as you can and NOT too thickly with the egg glaze. | 13. Return the turkey to the oven uncovered for the last 20 minutes - remove from the oven and allow to "rest" for 30 minutes before carving. | 14. Remove the herbs, lemon and onion from the cavity before carving and serving. | 15. Make the herb garland - twist sprigs of thyme, bay and rosemary together with some cooking string or twine, to form a circlet. | 16. Serve the turkey adorned with a twisted garland of herbs, and with traditional accompaniments such as: Roast potatoes, mixed vegetables, red cabbage, gravy, stuffing, bacon rolls and Chipolata sausage rolls. | 17. You can also "gild" the turkey by sprinkling edible gold dusting powder over the breast and legs of the turkey - this is available from specialist cake decorating shops. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
turkey	1			648.2681	0.5893	98.1016	25.5681
onion	1		peeled quartered	64.0	14.944	1.76	0.16
butter			softened	161.595	7.4249	5.0491	13.607999999999999
thyme sprig	1			-	-	-	-
rosemary sprig	1			-	-	-	-
lemon	1		quartered	1.2808	0.4116	0.0486	0.0132
salt				-	-	-	-
pepper				-	-	-	-
saffron	2 -3			0.0	0.0	0.0	0.0
egg yolk	3		beaten	164.22	1.8309	8.0886	13.5354
butter	1	ounce	melted	161.595	7.4249	5.0491	13.607999999999999
saffron	2 -3			0.0	0.0	0.0	0.0
butter	2	ounces	melted	161.595	7.4249	5.0491	13.607999999999999
thyme	2 -3	sprigs		-	-	-	-
rosemary	2 -3	sprigs		-	-	-	-
sprig bay leaf	2 -3			-	-	-	-
cooking				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.