Roasted turkey: the recipe to make it tender and tasty

L’roast turkey it’s a second course tasty and succulent, a great classic for Sunday lunch and festive occasions. In our preparation, we used the turkey breast, which, flavored and massaged with aromatic herbs, salt and pepper, is then browned in the pan with a drizzle of oil and a knob of butter, then cooked with the addition of white wine.

The result is a tender meat, juicy and very tasty, which will conquer the whole family. For an impeccable result, prepare the turkey roast a few hours in advance, let it cool completely and then cut it into slices about half a centimeter thick. You can accompany it with golden and crispy baked potatoes, always very popular with young and old, caramelized onions, grilled radicchio or the vegetable side dish you prefer.

Don’t forget to serve the slices of roast with the baking base meat and, to make everything even more creamy and enveloping, you can serve separately a gravy sauce, typical of the Anglo-Saxon tradition, or a horseradish sauce, for a more decisive and spicy touch.

For this recipe we advise you to buy the turkey breast, a cut that lends itself perfectly to this type of cooking; to keep it soft, brown with a fat in the pan, then deglaze with a liquid and cook over very low heat, covered, for the time indicated in the recipe.

Find out how to prepare roast turkey by following the step-by-step procedure and tips. Also try the braised veal roast and the roast beef with herbs.

How to prepare roast turkey

Tie the turkey breast with kitchen twine so that it takes on the classic shape of a roast 1. Rub it with salt and freshly ground pepper.

Finely chop the herbs 2.

Season the meat with the chopped herbs, spreading them evenly over the surface 3.

Heat a frying pan with a drizzle of oil and a knob of butter 4.

Arrange the roast and let it brown well over medium heat. 5.

It should be evenly browned on all sides, so as to seal the meat well and prevent liquids from leaking out. 6.

Moisten with white wine 7 and let it fade.

Then continue cooking over low heat, covered, for about 45 minutes, or until the meat is tender and the cooking juices have reduced. 8.

Place the roast turkey on a cutting board, cut it into slices half a cm thick and season it with its cooking juices 9.

Bring to the table and serve with baked potatoes ten.

Advice and variant

You can flavor the turkey breast with the aromatic herbs and the spices you prefer, such as sage, rosemary, bay leaf, thyme, juniper berries, myrtle, etc.

Instead of white wine, you can mix meat with Dry Marsala, a liqueur wine very suitable for the preparation of white meats, or with light and dark beer. You can also add vegetable or meat broth: the important thing is that the cooking in the pot continues with a liquid.

For a more succulent dish, you can wrap the turkey in slices of pancettathen tie it with kitchen twine and cook according to the recipe.

As an alternative to cooking in the pot, you can also cook the turkey in the oven: just place it on a baking sheet, add a drizzle of oil and a few sprigs of rosemary, then cook at 180°C in ventilated mode for about 50 minutes.

storage room

You can store the roast turkey in the fridge for 2 days, covered with cling film or in a special airtight container. Before eating, heat the pan again, adding a drop of broth. The next day it is excellent for garnishing sandwiches and sandwiches.