Poultry, Western

Turkey Lunch

Last Sunday I whipped up a Turkey lunch for the family. Now, using the word ‘whip’ makes it seem as though I had an easy time but other than the sheer huge size of the poultry, the rest of it was simply that easy.

The turkey I bought was an 8pounder baby. Now, that’s not very big but I don’t usually cook on a large scale. The first problem I had was finding a receptacle big enough for brining it overnight.

After much trial and error, I found the biryani pot which I took from my Mama but never returned. It was still a tad too small and the top of the turkey was exposed but it was the best given the circumstances.

The brining liquid was simple. Water, salt, lemon and orange peels, peppercorns, Bay leaves, rosemary, thyme, onion, garlic. Brine overnight.

See how it peeps out? But I’m never going to buy a bigger pot because my fridge is small and I doubt I’ll be roasting a Turkey often.
A sneak peek into my cluttered small Japanese fridge.
The next problem came when I had to twine the legs together. i didn’t have twine and so Pandan leaves to the rescue!
This is my brand new two year old oven. Yet, it barely fit this turkey.
And 3.5 hours later…voila! Super sexy turkey here !
I made some veggie sides, cranberry sauce etc etc. It was a delicious meal!

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