Roast Turkey: Our Christmas "Lechon" for 2012

"The star of our Noche Buena Feast"

Oh geez, it's been one and half years already. Time does fly so fast! First of all, let me first thank the who had still continued to check out this site even if I've been too "lazy" to update it. Oh no, I did not just say that... let me jus say, I "lacked the creative juices" to write in the last year. Haha! 
Well, to be quite honest about it, 2012 had been quite a roller coaster year for me and my family and so with everything had been going on, updating this blog didn't make it to the priority list. But, I think that's ok, since loosing weight never made it too! :)
So, why don't we kick off the blogging year with a festive mood (even if we're 2 months late, haha!). Let's start off with the star of our Noche Buena feast last Christmas. This is actually something I am so proud off. That was about my third try to roast a turkey, and finally, I was able to roast it just right, with the meat cooked through but not too overcooked that it was dry. This one was just right. And, I'm not sure if all of you would agree, but I think I made the right decision when I decided to cook the turkey in its brine first before transferring it to the oven to roast. This way, the meat is already half-cooked and all I had to do is to brown the skin and cook the meat all the way through making sure that there are no bloody juices coming out from the turkey when we slice it. 

Ingredients:

1 whole turkey (around 3kg)
2 carton pineapple juice
4 large celery stalks, sliced
2 carrots, sliced to 4-5 parts
4 red onions, quartered
1 head garlic, crushed
fresh rosemary
fresh lemongrass
spring onions
salt
crushed black peppercorns

Method:
At least one day before roasting, prepare the brine by mixing all of the ingredients in a pot that can fit the whole turkey. 
Add in the turkey and let it sit overnight, turning over the turkey from every few hours to ensure balance of seasoning in the meat.
Before roasting, pre-cook the turkey in the pan by putting it over medium to high fire and letting it boil for about half an hour then lower the heat, cover and simmer for at least 2 hours more.
Turn off the heat, transfer the turkey to a roasting rack and let it sit for about half an hour to drain off the liquid. 
Take the as much vegetables from the broth and insert it in the turkey's cavity.
Put the turkey in a roasting pan and into the oven and roast for about 3-4 hours at 180deg. 
Turn off heat, let the the turkey sit and cool down before transferring to the serving tray. 
To prepare the gravy, use the drippings from roasting the turkey, add a little broth you used earlier and let it simmer while stirring gradually until it is reduced to half the original amount and to your desired thickness. Add more broth as desired.
Serve and enjoy with the rest of your holiday feast!

Mommy tip: serve with roast potato wedges for added goodness! :)

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