Rating

Start by preparing the ingredients for the recipe. Peel and dice the onion and carrot into mirepoix. Cut the peeled garlic into julienne. Wash the orange and cut it into four pieces.

In a mixing bowl, add the olive oil, soy sauce, tomato paste, salt, sugar and spices and whisk them together. After mixing well, add the chopped garlic and stir again.

Place the oranges that you cut into four pieces inside the turkey.

Place the turkey in a deep baking tray. Rub the sauce all over the turkey with your hands. Make sure the sauce is well spread on every part of the turkey.

Add the onion and carrot that you diced into mirepoix to the tray. Cover it with aluminum foil. Bake it in a preheated oven at 347 F for 2.5-3 hours in a controlled manner.

Use a meat thermometer when cooking the turkey. The breast part of the turkey should be 74°C (165 F), and the leg part should be 82°C (179 F). Cook the turkey in a controlled manner. Take it out of the oven when you see that it reaches the right temperature with the thermometer. If you remove the aluminum foil from the top in the last 10 minutes, the turkey will brown nicely.

First, put the rice in lukewarm water and let it sit for half an hour. After the rice has released its starch, drain and wash it well. Cut a slit on top of your chestnuts and boil them for 10 minutes until the shells come off (not too much). After boiling, drain them with a strainer. Peel the shells of the chestnuts and cut each chestnut into two pieces.

Peel the shallots and cut them into four pieces.

Add sunflower oil and butter to a non-stick rice pot. After the butter melts, add the shallots and a pinch of sugar. Fry the shallots over medium heat until they turn pink and smell good.

After adding the rice, chestnuts, pine nuts, currants and spices to the roasted shallots fry for 5 minutes. Add the hot chicken broth and hot water to the pot. Add salt and mix well. Cook over medium-high heat until the rice is bubbly. When the rice is bubbly, lower the heat. Cook over low heat until the rice absorbs all the water.

After the rice absorbs all the water, stir the rice gently from bottom to top once. Put a paper towel over it and wait for half an hour for the rice to rest.

Take the ready rice to your serving tray and spread the chestnut rice on the tray.

Place the freshly baked pomegranate-like roasted turkey on top of it. Add the cooked vegetables to the serving tray. Drizzle some of the water left in the turkey's baking tray over the turkey. It will be much more delicious this way, believe me! This is how easy it is to make a magnificent New Year's turkey. If you follow the recipe with the tips, I'm sure everyone will talk about your amazing turkey all year long. I hope you like it. Don't forget to try it and share your comments with me.

1. Make sure that the turkey you use in the recipe is about 5 kilos and cleaned when you buy it. 

2. Tie the legs of the turkey with a string before baking it in the oven. This will help you cook it without falling apart. 

3. Separate the water left in the tray after cooking the turkey. You can use this water for both rice and gravy sauce. 

4. Cover the top of the turkey with aluminum foil before putting it in the oven. This will help your turkey cook without drying out. 

5. If you want extra garlic and butter flavor, place the garlic and a piece of butter under the skin of the turkey. This will make the turkey more delicious.

6. For the rice, soak the rice in warm water for 30 minutes and wash it. This will help the rice cook better. 

7. Be careful that your knife is sharp when slicing the turkey. Cut the breast part of the turkey in half. Then slice each half sideways.

8. Let the turkey rest at room temperature before cooking. This will help the turkey cook evenly. 

9. Baste the turkey with water or sauce occasionally while cooking. This will keep the turkey moist and delicious. 

10. Use a meat thermometer when cooking the turkey. Don't forget that the breast part of the turkey should be 74°C, and the leg part should be 82°C. 

11. Let the turkey rest for 15-20 minutes after taking it out of the oven. This will allow the turkey to reabsorb its juices and become more tender. 

Enjoy! Happy New Year!

This calculation is for one serving.