Serves as many as you have turkey for.
This is a recipe for traditional hot roast turkey. Serve slices of leftover turkey cold with kumquat preserves, plenty of fresh vegetables and a crunchy salad.
10 lb. (5kg) turkey,
free range and organic if possible
5 tablespoons olive oil
2 teaspoons coarse sea salt
1/2 teaspoon coarsely ground black pepper
Juice of 1 lemon
1 tablespoon chopped fresh thyme or rosemary
Preheat the oven to 500 degrees F. (250 degrees C.)
Clean the turkey, rinse and dry well.
Rub the oil, salt, pepper, lemon juice and herb into the skin and on the inside of the turkey.
Place uncovered in a roasting pan.
Roast, uncovered, for 30 minutes.
Cover with aluminum foil.
Reduce heat to 350 degrees F. (180 degrees C.)
Bake for approximately 15 minutes per 1 lb. (500 kg).
Baste every 30 minutes with the dripping in the tray.
The turkey is cooked when the juices run clear from the breast when pierced, and the leg moves easily. It is preferable to slightly undercook rather than overcook the meat.
Remove from the oven and leave covered for 15 minutes before serving.
40 firm, unblemished kumquats
The same weight of grated palm sugar
Wash, drain and dry the kumquats.
Slice thickly and remove all the seeds.
Place in a heavy-based stainless steel pan.
Add the palm sugar.
Cook, stirring, over low heat until the sugar has completely dissolved.
Cook the kumquats until their skin is translucent.
Pour the mixture into a hot sterile glass jar.
Cover with waxed paper and an airtight lid.
Food By Holly Davis
Ten Speed Press, April 2000
Paper with flaps, $19.95
192 pages, index and glossary
Full color illustrations
Recipe reprinted by permission.
This page created September 2000
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