Ingredients:
- turkey – crown, roughly 5kg, washed and patted dry
1-2 days prior to serving:
Under the skin
- 60 grams good chorizo (not too spicy)
- 3-4 tablespoons softened butter
- 1 tablespoon dijon mustard
- 2 teaspoons chopped thyme and rosemary
- 2-3 toes chopped garlic
Day of:
- 3 large carrots, quartered lengthwise
- 8 shallots, quartered
- 3 lemons, quartered
- garlic cloves, skinned and whole
- handful of rosemary
- handful of thyme sprigs
- 1/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- olive oil
For outside of the skin:
- 2 tablespoons of butter, room temperature
- 1 tablespoon of sweet smoked paprika
- 2 cups of dry white wine
- chicken or turkey gravy
Directions:
1-2 days prior to cooking:
Rinse turkey with cold water and pat dry with paper toweling.
In a blender, mix together chorizo, herbs, Dijon mustard, salt and pepper. Gently tuck mixture under the skin over the turkey breast.
Day of cooking:
Let turkey stand at room temperature for at least 30 minutes and up to 1 hour.
Preheat oven in CONVECTION ROAST at 300°F (150°C).
Cut carrots, onions and lemons into quarters. Season with ½ teaspoon salt, ¼ teaspoon pepper, herbs, olive oil, 5 slices of chorizo and 1 cup of water. Add to roasting pan.
Place turkey, breast side up, on a roasting rack on the roasting pan over the vegetables. Mix 2-3 tablespoons of butter with 1 tablespoon of paprika. Spread all over outside of turkey. Insert temperature probe into the turkey thigh and set for 180°F (82°C). Pour 1 cup of white wine over turkey.
Basting turkey every 20-30 minutes, roast until temperature probe chimes the temperature has been reached. Remove the probe and insert it into the other thigh to double check the internal temperature has reached 180°F. Remove turkey from oven and allow to rest uncovered for 30 minutes to 1 hour.
Cooking time in CONVECTION ROAST mode will be approximately 15 minutes per pound, though the actual time depends on many variables, including the weight and temperature of the turkey before cooking.
Drain juices from solids,. Set solids aside for turkey presentation.
Add 1 cup of white wine to roast pan. Stir and scrape up browned bits from bottom. Pout into gravy along with residual juices. Whisk. Set aside in refrigerator allowing for fat to be more easily skimmed.
Once fat as been skimmed, simmer and cook, whisking occasionally, until thickened, 8 to 10 minutes.
Serve with turkey.