Here's a classic Christmas lunch recipe that's easy to follow and sure to please:
Roast Turkey with all the Trimmings
Ingredients:
* For the Turkey:
* 1 (12-14 lb) turkey, thawed
* 1 onion, quartered
* 2 carrots, peeled and cut into large pieces
* 2 celery stalks, cut into large pieces
* 1 lemon, halved
* 1 sprig fresh rosemary
* 1 sprig fresh thyme
* 1 sprig fresh sage
* Salt and pepper to taste
* Olive oil
* For the Stuffing:
* 1 loaf of bread, cubed
* 1 onion, chopped
* 2 celery stalks, chopped
* 1 apple, chopped
* 1/2 cup chopped sage
* 1/4 cup chopped parsley
* 1 teaspoon dried thyme
* 1 teaspoon sage
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup chicken broth
* For the Gravy:
* Pan drippings from the turkey
* 1 cup chicken broth
* 1 tablespoon all-purpose flour
* Salt and pepper to taste
* For the Sides:
* Roasted potatoes
* Roasted Brussels sprouts
* Cranberry sauce
* Stuffing
Instructions:
* Prepare the Turkey: Rinse the turkey inside and out. Remove the giblets and neck. Pat the turkey dry with paper towels.
* Make the Stuffing: Combine all the stuffing ingredients in a large bowl. Toss to coat evenly.
* Stuff the Turkey: Loosely fill the turkey cavity with the stuffing.
* Roast the Turkey:
* Preheat oven to 325°F (165°C).
* Place the turkey in a roasting pan.
* Add the onion, carrots, celery, lemon halves, rosemary, thyme, and sage to the pan.
* Rub the turkey skin with olive oil, salt, and pepper.
* Roast for 2-3 hours, or until the internal temperature reaches 165°F (74°C).
* Baste the turkey every 30 minutes with the pan juices.
* Make the Gravy:
* While the turkey rests, pour off the pan drippings into a fat separator.
* Skim off the excess fat.
* In a saucepan, melt 1 tablespoon of butter.
* Whisk in the flour and cook for 1 minute.
* Gradually whisk in the pan drippings and chicken broth.
* Bring to a simmer and cook, stirring constantly, until the gravy thickens.
* Season with salt and pepper to taste.
Serve:
* Carve the turkey and arrange on a platter.
* Serve with roasted potatoes, roasted Brussels sprouts, cranberry sauce, stuffing, and gravy.
Tips:
* For extra flavor, try brining the turkey overnight in a saltwater solution.
* To keep the turkey moist, cover it loosely with foil for the first hour of roasting.
* Let the turkey rest for at least 20 minutes before carving to allow the juices to redistribute.
Enjoy your delicious and festive Christmas lunch!
Note: This is just a basic recipe, and you can customize it to your liking. You can add other sides like mashed potatoes, green bean casserole, or sweet potato casserole. You can also serve different desserts like Christmas pudding, mince pies, or Christmas cake.
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