Perfectly cooked Kelly Bronze Turkey

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Perfectly cooked Kelly Bronze Turkey

Every top chef wants to serve a Kelly Bronze turkey in his restaurant. Unfortunately, they are limited, and not everyone can get them.

I got one and cooked it easier and tastier than any other. No brining, no filling, no disassembly. Just good quality and great food.

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Ingredients

  • A Kelly Bronze turkey
  • Olive oil
  • Fleur de sell
  • 50 grams of butter
  • 1 kilo of baby potatoes. Skin on.
  • 2 onions
  • 8 carrots
  • 4 cloves of garlic
  • 2 stalks of celery
  • fresh rosemary, thyme and sage

How to

  1. If it’s not already done by the poulterer, you take out all the leftover feathers and quills with some tweezers. Cut off the loose pieces of fat and skin.
  2. Pour some olive oil over the skin and sprinkle on fleur de sell.
  3. Cut the onions, celery, and the carrots. Put them in a large roasting pan with the potatoes, garlic and fresh herbs. Place a rack on top and put the turkey on the rack with the breast up.
  4. Fire up your smoker with a temperature off 140°C (284F). Put the turkey inside and close the lid. The turkey is ready when it reaches a core temperature of 65°C (149F).
  5. Drape the turkey with a sheet of aluminium foil and let it rest for half an hour.
  6. Put a pan on the fire and pour in all the vegetables and liquids that are in the roasting pan. Cook this until the potatoes are soft.
  7. Take out the vegetables and put in the butter. Let this melt and season it with salt and pepper. Let it cook down a little to a gravy.
  8. Cut the skin of the turkey and crispen this up in a hot oven or grill.
  9. Serve the sliced turkey with the vegetables, gravy and the crispened skin.

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BBQ gear used

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