Summary of "Pavo Navideño JUGOSO y FACILÍSIMO | KWA"

Recipe: Juicy and Easy Christmas Turkey

(Pavo Navideño JUGOSO y FACILÍSIMO) by KWA

Ingredients

Whole turkey: ~7 kg
Spices (quantities for 7 kg turkey):
- Onion powder: 3 tablespoons
- Garlic powder: 2 tablespoons
- Paprika: 3 tablespoons
- Ground cumin: 4 tablespoons
- Black pepper: 1 tablespoon
- Salt: 4 tablespoons
Unsalted butter (room temperature)
Neutral oil (optional, to mix with butter)
Vegetables for roasting bed:
- Celery (coarsely chopped)
- Carrots (coarsely chopped)
- Pearl onions (coarsely chopped)
Aromatics:
- Bay leaves
- Thyme sprigs
White wine: about 2 cups
Butter and flour (for sauce thickening)

Equipment

Roasting tray
Aluminum foil
Meat thermometer (recommended)
Strainer
Pan for sauce preparation

Preparation and Method

Defrosting Defrost the turkey gradually in the refrigerator for about 48 hours. Avoid submerging it in water.
Drying Pat the turkey dry thoroughly inside and out with paper towels to help the skin crisp and brown.
Prepare Seasoning Butter
- Mix all spices according to the turkey weight.
- Reserve one-third of the spice mix for seasoning the cavity.
- Combine the remaining spices with room temperature unsalted butter and a little neutral oil to form a flavored butter paste.
Marinating
- Carefully separate the turkey skin from the meat by gently inserting fingers without tearing.
- Spread the flavored butter evenly under the skin over the breast and thighs.
- Coat the outside of the turkey with the remaining butter mixture.
- Season the inside cavity with the reserved spice mix.
- Marinate ideally for at least 4 hours, or up to 24 hours in the refrigerator.
Prepare Roasting Tray
- Create a bed of roughly chopped celery, carrots, and pearl onions.
- Add bay leaves and thyme sprigs for aroma.
- Place the turkey on top, adding a few thyme sprigs inside the cavity.
- Pour about 2 cups of white wine into the base of the tray to keep the turkey moist and enrich cooking juices.
Cooking
- Preheat oven to 180°C (356°F).
- Cover the turkey loosely with aluminum foil.
- Calculate cooking time as 30 minutes per kilo; for a 7 kg turkey, about 3.5 hours total.
- Roast turkey covered for the first hour.
- Remove foil after one hour to allow skin to brown; cover any parts browning too fast with foil.
- Continue roasting, checking every 30 minutes.
- Baste turkey with cooking juices during the last hour to enhance moisture and flavor.
- Use a meat thermometer to check doneness (internal temperature recommended but not specified).
Resting and Sauce Preparation
- Remove turkey from oven and let rest.
- Strain cooking juices and vegetables from the tray.
- Skim fat off the top.
- In a pan, melt butter and add flour; cook for a couple of minutes on low heat.
- Whisk in strained liquid to avoid lumps.
- Simmer until sauce thickens and reduces slightly.
Serving
- Carve turkey breast or preferred parts.
- Plate with sauce drizzled on top.
- Optional serving suggestions: Christmas rice, classic stuffing, and salted accompaniments.

Chef Tips & Notes

Gradual defrosting in the fridge is key for best results.
Drying the turkey well ensures crispy, golden skin.
Separating the skin carefully allows better seasoning and juiciness.
Using butter under the skin protects the meat and adds moisture.
Marinate as long as possible for deeper flavor.
Using a roasting bed of vegetables prevents turkey from sticking and enriches cooking juices.
Adding white wine to the roasting pan keeps the meat moist and forms the base for the sauce.
Covering with foil initially prevents over-browning and drying.
Basting during cooking helps maintain juiciness.
Rest turkey before carving to retain juices.
Strain and thicken pan juices to make a flavorful sauce.