Try your hands on this yummy Easter Recipe!

Easter Recipe from Chef Rana Dominic Gomes, Executive Chef of Hotel Royal Orchid.

Whole Roast Turkey (Serves 12)

Ingredients

• Fresh Turkey 5 to 3 kg

For mirepoix

• Onion rough cut 150 gm
• Carrot 150 gm
• Garlic whole cut in to halve 2 no
• Celery stalk 100 gm
• Leeks 100 gm
• Bay leaves 2 no
• Pepper corn 2 tab spn

For Marinade

• Butter 100 gm
• Lemon zest 1 tab spn
• Lemon Juice 10 ml
• Fresh Thyme Bunch 1 Aprox 50gm
• Salt to taste
• Black Pepper 1 tab spn
• Crushed Garlic 2 tab spn
• Worcestershire sauce 2 tablespoon
• Red Wine 30 ml
• Mustard Paste ` 2 tab spn
• Olive Oil 2 tab spn

• Procedures

• Preheat the Oven 180°c
• Melt butter in a saucepan, pour in a mixing bowl and add lemon juice and thyme
• Clean and pat dry the turkey, and keep aside
• In another mixing bowl add olive oil, mustard paste, salt pepper, Black Pepper, Crushed Garlic, Red Wine, Worcestershire sauce mix well and keep aside to infuse well.
• Wearing a glove massage the Turkey using marinade, inside and outside
• Take a roasting pan, cut mirepoix roughly and spread
• Stuff the remaining mirepoix inside the turkey, and place the turkey in the roasting pan
• Let it cook for 30 min, baste with the butter and allow it to cook for another 15 min
• Once the turkey turns golden, cover with silver foil and reduce the temperature to 120° c
• And slow cook for another 1 hr
• Take a wooden skewer pierce the breast and thigh; if clear liquid passes it indicate your turkey is cooked

To serve

• You can make the sauce by reducing the liquid dripping collected from the roasting pan
• And to accompaniment, garnish with chipolatas sausages and roasted baby potatoes