Serves: 6+
Time to make: 1/2 hour preparation + 10 minutes to brown + 1/2 hour/kg
Time to make: 1/2 hour preparation + 10 minutes to brown + 1/2 hour/kg
- Gluten Free
- Dairy Free
- Sugar Free
- Low Sulfur
- Candida Approved
Ingredients
- 1 free range, organic whole turkey
- 1 pound of pork belly
- 6 strips of pork belly (i.e., bacon without anything added)
- 8-10 sprigs of fresh rosemary
- 1 bunch of fresh Italian parsley
- 4 lemons
- Sea salt
- Black pepper
- Extra virgin olive oil
Directions
This recipe is a slightly modified version of Chef Gordon Ramsay's Christmas Turkey recipe.
The day before you cook the turkey, cut the pork belly into strips, sauté on the stove until crispy -- you may add salt and pepper -- add the fat from the pan to cup or bowl, and put in the refrigerator to congeal over night.
In the morning, heat the oven to 430°F (220°C). Grab a glass bowl, add to it the congealed pork fat from the night before, chopped rosemary and parsley, the juice and zest of 2 lemons, sea salt, black pepper, a little bit of olive oil, and mix.
Put your turkey in a baking pan. From the bottom cavity of the turkey, lift the skin up, and gently wedge your fingers in between the skin and the meat of the breast (careful not to rip the skin) to create a space -- do for both sides. Take 1/4 of your pork fat and insert it into the opening you created between the skin and the breast. Close the opening with one hand and move your other hand over the top of the breast to disperse the pork fat evenly on the breast meat from the outside of the turkey. Repeat for the other side. Take the remaining amount of your pork fat and evenly lather it over the outside of the turkey's breasts and legs.
From here, stand the turkey up and add salt and pepper into the rear cavity. Set the turkey down and stuff it with 2 halved lemons and 4 sprigs of rosemary. Add salt, pepper, and drizzle olive oil over the outside of the turkey. Place the halves of 1 lemon in the pan for additional flavor.
Place the turkey in the oven uncovered at 430°F (220°C) for 10 minutes to lightly brown the skin. Remove from the oven and drop the temperature to 355°F (180°C). Lay 6 strips of pork belly over the top of the turkey with a little more salt, pepper, and fresh herbs.
Place the turkey back in the oven uncovered at 355°F (180°C) for a 1/2 hour/kilogram. The turkey in this recipe weighs 12.76lbs, or 5.78kgs, and will cook for 2 hours and 53 minutes.
This cooking time was calculated by converting 12.76lbs to 5.78kgs. 5.78kgs was multiplied by 30 (minutes) for a total cooking time of 173.4 minutes. Then subtract 60 (minutes) from 173.4 minutes until you're left with less than an hour. Example 173.4 total minutes - 60 = 113.4 minutes . 113.4 minutes - 60 = 53.4 minutes. Since we subtracted 60 from the 173.4 two times and were left with 53.4, we came to a total cooking time of 2 hours and 53.4 minutes.
Alternatively, you can just divide 173.4 minutes by 60 (minutes) and get 2.89. Then multiply .89 by 60 (minutes) and get 53.4 (minutes), for a total cooking time of 2 hours and 53.4 minutes.
Baste the turkey no less than 3 times while it's cooking. Once the turkey has finished cooking, remove from the oven and let it sit uncovered for no less than an hour. This allows the turkey to reabsorb all of its juice, and the longer you let it sit, the better. Enjoy!
The day before you cook the turkey, cut the pork belly into strips, sauté on the stove until crispy -- you may add salt and pepper -- add the fat from the pan to cup or bowl, and put in the refrigerator to congeal over night.
In the morning, heat the oven to 430°F (220°C). Grab a glass bowl, add to it the congealed pork fat from the night before, chopped rosemary and parsley, the juice and zest of 2 lemons, sea salt, black pepper, a little bit of olive oil, and mix.
Put your turkey in a baking pan. From the bottom cavity of the turkey, lift the skin up, and gently wedge your fingers in between the skin and the meat of the breast (careful not to rip the skin) to create a space -- do for both sides. Take 1/4 of your pork fat and insert it into the opening you created between the skin and the breast. Close the opening with one hand and move your other hand over the top of the breast to disperse the pork fat evenly on the breast meat from the outside of the turkey. Repeat for the other side. Take the remaining amount of your pork fat and evenly lather it over the outside of the turkey's breasts and legs.
From here, stand the turkey up and add salt and pepper into the rear cavity. Set the turkey down and stuff it with 2 halved lemons and 4 sprigs of rosemary. Add salt, pepper, and drizzle olive oil over the outside of the turkey. Place the halves of 1 lemon in the pan for additional flavor.
Place the turkey in the oven uncovered at 430°F (220°C) for 10 minutes to lightly brown the skin. Remove from the oven and drop the temperature to 355°F (180°C). Lay 6 strips of pork belly over the top of the turkey with a little more salt, pepper, and fresh herbs.
Place the turkey back in the oven uncovered at 355°F (180°C) for a 1/2 hour/kilogram. The turkey in this recipe weighs 12.76lbs, or 5.78kgs, and will cook for 2 hours and 53 minutes.
This cooking time was calculated by converting 12.76lbs to 5.78kgs. 5.78kgs was multiplied by 30 (minutes) for a total cooking time of 173.4 minutes. Then subtract 60 (minutes) from 173.4 minutes until you're left with less than an hour. Example 173.4 total minutes - 60 = 113.4 minutes . 113.4 minutes - 60 = 53.4 minutes. Since we subtracted 60 from the 173.4 two times and were left with 53.4, we came to a total cooking time of 2 hours and 53.4 minutes.
Alternatively, you can just divide 173.4 minutes by 60 (minutes) and get 2.89. Then multiply .89 by 60 (minutes) and get 53.4 (minutes), for a total cooking time of 2 hours and 53.4 minutes.
Baste the turkey no less than 3 times while it's cooking. Once the turkey has finished cooking, remove from the oven and let it sit uncovered for no less than an hour. This allows the turkey to reabsorb all of its juice, and the longer you let it sit, the better. Enjoy!
