This recipe is based on a 12 lb turkey. Cooking time should be adjusted by weight
- 2 small sweet potatoes
- 1-2 clementine
- 12 lb turkey
- 4 tblspoon butter
- 1/2 tsp salt and pepper
1. A fresh turkey is best. Rinse it and take any giblets or parts out of the cavity. Take it out of the fridge an hour before cooking and left it come to room temperature. Preheat oven to 475 degrees.
2. Place turkey in pan and stuff it with the peeled and cut sweet potatoes and one or two clementines. Lift the skin on the breast and stuff 1/2 the butter on each side, between the skin and the meat. You can mash it and add some herbs in to the butter if you want it flavoured. Sprinkle salt and pepper on the outside skin.
3. Cook the turkey at 475 degrees for 20 mins. uncovered. Turn oven down to 260 and dont open the door. Every time you do, you change the oven temperature. If you would like to cover the turkey with a pan lid or foil wait 45 mins after you turn it down to 260.
4. Cook the turkey for an additional 20 mins per lb after the initial 20 mins at 475 degrees. Using a good thermometer, check inner breast meat to make sure it reaches 170 degrees and thigh 180 degrees. You can put the breast side down or have it up. Your preference, the meat will cook in the juice if its down, but in my experience it is still tender on the outside with this recipe if the breast is up. When you turn the oven off, let the turkey stand in the oven for another 20 mins to half an hour as it cools down.
Side: Cranberries with a twist.
Cranberry Clementine Sauce