Honey-roasted turkey with citrus

📝 Ingredients

• 7 kg whole turkey
• 200 g unsalted butter, (at room temperature)
• 4 tsp salt
• 1/2 tsp ground pepper
• 4 tbsp honey
• zest from 2 oranges
• zest from 3 limes
• 1 tsp paprika
• 1 tsp ground garlic
• 3 chicken wings
• turkey neck
• 100 g white onion, (chopped to a medium size)
• 100 g celery, (chopped to a medium size)
• 100 g carrot, (chopped to a medium size)
• 1 bayleaf
• 3 l water (at room temperature)
• 350 ml stock from above
• 150 ml gin
• 1 garlic head, (cut in half)
• 1 orange cut in 8 ((it can be the one from the zest))
• 2 limes cut in 4 ((it can be the one from the zest))
• 1 green apple
• 2 bayleaves
• 6 rosemary sprigs
• 4 thyme sprigs
• 2-6 tbsp cornstarch, (dissolved in cold water)

👨‍🍳 Instructions

1. 1--- Marinade ---
2. 2First remove the turkey tail. Also remove the wishbone which is in an inverted "V" shape at the front of the breasts. To get to it you might need to open the skin a bit. For further reference you can watch the video above. Both can be used in the stock, you only need to remove the excess fat from the tail.
3. 3Remove the bag of giblets that's inside the turkey's cavity. The organs can be used for a side dish and the neck goes into the stock.
4. 4Remove what's left of the neck (if any) and also use for the stock. Remove also any excess skin around the neck but leave 5cm extra because it shrinks in the oven.
5. 5Use your hands to separate the skin from the breasts and as much of the leds as you can.
6. 6Mix all the marinade ingredients and rub on the skin and also under the skin.
7. 7Cover the turkey in cling film and pop in the fridge for at least one day and a maximum of three so that the meat takes in all the flavour we put in the marinade.
8. 8--- For the stock ---
9. 9Put everything in a pot on low-medium heat. Once it starts to bubble time 2 hours.
10. 10Pass through a sieve and measure the amount of stock we need to inject into the turkey. The rest can be used to increase the volume of the sauce if necessary.
11. 11--- For the cooking of the turkey ---
12. 12Fill the turkey cavity with all the ingredients.
13. 13Tie the turkey using string if you're going to serve it whole at the table. You can see the method on the video above.
14. 14Mix the stock at room temperature with the gin and inject on different spots on the turkey meat.
15. 15Take to a preheated oven at 200C for one hour on an oven tray.
16. 16Lower the temperature 180C and control the temperature in the turkey every 20min at first until it's close to 73C, then check every 10min.
17. 17To make sure that all bacteria have been killed, you need to take the temperature of the turkey at different spots of the turkey (legs, breasts) to make sure that they have all reached at least 73C.
18. 18Let the turkey rest outside the oven tray for 20min before carving.
19. 19--- For the sauce ---
20. 20Pass the juices from the tray through a sieve and place in a pot. Take out the excess of butter that is floating on top of the juices using a spoon.
21. 21Once it's difficult to remove more butter without taking some of the juices below, you can stop.
22. 22Add 2 tbsp of cornstarch dissolved in cold water (to prevent lumps) and wait for it to boil so you can see the maximum thickness it can reach.
23. 23If you want it thicker, at 2 tbsp at a time, also dissolved in cold water, until you like the consistency. I added 4 tbsp in total.
24. 24--- To carve the turkey ---
25. 25Separate the legs from the body and dislocate the bone. Carve with a sharp knife following the shape of the body.
26. 26Repeat the process with the wings.
27. 27Cut along the bone that separates the breasts and then start going down one side, carving really cose to the bone so as not to leave any meat behind and then following the shape of the ribs.
28. 28Cut each piece as you wish to serve and that's it! In general turkey is served at room temperatura (if you reheat it you could dry it out) but the sauce is served hot.