The roast turkey came out perfect! Crisp skin, tender meat, and appetizing gravy. 
We would dare say, it was better that the turkey we usually order from The Oriental for Christmas in Singapore. My wife complimented my cooking, saying it was the most tasty turkey she had ever had. Her first reaction was that it was so flavorful and tender that it reminded her of steamed herbal chicken!
We served the turkey with a palatable dish of roast vegetables (comprising brussel sprouts, potatoes, pumpkins, chestnuts, onions with a generous dash of kosher salt, herbs and olive oil). In addition to the gravy, my wife also made fresh cranberry sauce to go with the turkey. For dessert, she made a traditional American pumpkin pie, which is yummy with ice-cream.
We would dare say, it was better that the turkey we usually order from The Oriental for Christmas in Singapore. My wife complimented my cooking, saying it was the most tasty turkey she had ever had. Her first reaction was that it was so flavorful and tender that it reminded her of steamed herbal chicken!We served the turkey with a palatable dish of roast vegetables (comprising brussel sprouts, potatoes, pumpkins, chestnuts, onions with a generous dash of kosher salt, herbs and olive oil). In addition to the gravy, my wife also made fresh cranberry sauce to go with the turkey. For dessert, she made a traditional American pumpkin pie, which is yummy with ice-cream.
What to do with the leftovers? As a twist to chicken rice, I could image "turkey" rice being a popular dish back home :). The meat, even the breast, was so juicy and tender that the leftovers went very well with garlic/ginger seasoned rice, lime chili and premium black soya sauce. My wife also stewed a portion of the leftovers (wings and meat around the carcass) with assam and "Kai Choy". As for the rest, well, I can say we will be having turkey sandwiches over the next few days!
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How I wish you could have a taste of the turkey. Here is the recipe for perfecting a roast turkey!
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How I wish you could have a taste of the turkey. Here is the recipe for perfecting a roast turkey!
1) Rinse fully thawed turkey with cold water; pat dry. Trim excess fat.
2) Mix herbs (sage, rosemary, thyme, oregano, & freshly cracked black peppers) to kosher salt.
3) Rub herb mixture on the bird and let it sit overnight - letting the salted turkey sit in the fridge uncovered will help dry the skin, which encourages a crisp, finished result. In addition, rub some butter between the skin and meat of the breast and drumsticks.
4) One hour before roasting, make a broth using the turkey giblets and neck and whatever vegetables you have in the fridge, eg. celery, onions and carrots.
5) Preheat oven to 325*F. Stuff some fresh rosemary & sage into the stomach cavity of the turkey. Add also one-half of an onion and one-half of an orange (or lemon).
6) Pour some stock in bottom of a shallow roasting pan. The stock serves two purposes: firstly, prevent the drippings from being burnt, and secondly, sauna steam the turkey, which keeps the meat moist.
7) Place turkey, breast side down, on a rack. Place rack in roasting pan. Bake at 325*F for 1.5 hours.
8) Carefully turn the turkey breast side up, pour more stock into the roasting pan. Bake for another 2.5-3 hours, as required.
9) Remove turkey from oven; reserve pan drippings to make a special gravy. Remember to spoon off the fat (by now, the stock would have nearly dried up).
10) Place turkey in serving plate. Let it stand for 20 minutes before carving. Decorate roast vegetables around the turkey.
Our two guests, Yuen Leng from Singapore and Nurridin from Ubezkistan. Both are pursuing their PhD in real estate at PennState.
