210 minutes
A beautifully roasted Catalan-style turkey glazed with a succulent brandy-butter mixture, providing moist and flavorful meat.
0 lb
tablespoons
to taste
Orange, cut in half
each
Unsalted Butter, softened
tablespoons
Brandy
cups
Stuffing
each
1. Preheat Oven and Prepare Roasting Pan
Preheat your oven to 425°F (220°C). While the oven heats up, prepare your roasting pan by laying sheets of foil across it, brushing them with a bit of olive oil to prevent sticking.
2. Prepare the Turkey
Take your turkey and remove any trussing that might be holding the legs together. Generously season the inside of the bird with salt and place the halved orange inside for a hint of citrus flavor.
3. Prepare Brandy Butter Mixture
Blend the softened butter with the brandy until smooth. Carefully lift the skin of the turkey, being cautious not to tear it, and spread the brandy butter mixture evenly underneath.
4. Wrap and Initial Roast
Wrap the turkey in the prepared foil, ensuring it forms a roomy but sealed parcel. Place the turkey in the oven and cook it at 425°F (220°C) for the first 30 minutes.
5. Reduce Heat and Continue Cooking
After this initial high-heat cooking, reduce the oven temperature to 335°F (170°C) and continue cooking the turkey for another two hours.
6. Final Roast
Open the foil to expose the turkey and increase the oven temperature to 400°F (200°C). Roast the turkey for an additional 30 minutes or until the skin is crisp and golden brown, and the juices run clear when the thigh is pierced.
7. Prepare Stuffing
If you are preparing the traditional Catalan stuffing, bake it in a separate dish covered with foil during the last hour of the turkey's cooking time.
Use an instant-read thermometer to ensure the turkey is cooked to the correct temperature of 165°F (74°C) in the thigh.
Let your turkey rest for at least 30 minutes before carving to redistribute the juices.
Opt for a fresh, high-quality turkey. If frozen, ensure it's thoroughly thawed in the refrigerator for several days, depending on size. Heritage or organic turkeys are often more flavorful.
Brine your turkey for 24 to 48 hours with a simple brine of water, salt, sugar, and aromatics to enhance juiciness and flavor.
Use high-quality brandy for the glaze and apply several times during the last hour of cooking.
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