I’ve been meaning to try roasting my own turkey for a while now. At our last GobbleFest I only made the sides and we bought our turkey from Turkey Point Cafe, which has since closed shop. The years after that there were issues getting halal turkey, and there was one year when all the suppliers just decided to protest and not import turkeys at all. This year, finally we are seeing an abundance of imported and local halal turkeys for Thanksgiving and Christmas (Cold Storage was selling them for RM29.90/ kg at one point and I missed out – darn!), and I wasn’t going to miss this opportunity again. GobbleFest 2015 is on! The menu:
Handling a turkey was definitely interesting; I underestimated the effort it took even to just cart it around the kitchen, and butterflying it wasn’t as straightforward as it is with chicken, with random hard-to-cut bones along the backbone I had to manoeuvre around with my kitchen shears. When roasting, I should’ve followed my gut and tested it for doneness instead of following the recipe cooking time too faithfully, so I ended up with a slightly overcooked turkey. Nonetheless, butterflying the turkey and cooking at a high temperature created such crispy skin and cooked the turkey super-fast, so this is the only way I’ll roast my turkey. Brining the turkey gave it amazing flavor, which makes this recipe a keeper. All in all it was an amazing experience, and I can’t wait for next year’s Gobblefest!
Recipe and photos updated 25 Dec 2016.Read More