Roast turkey

Ingredients

• 1whole turkey
• 4apples
• 7 gpepper
• 20 gsweet paprika
• 100 glard
• 50 gsalt
• 150 mlwhite wine
• 200 mlwater

Instructions

1. 1

   Season the turkey

   Clean and wash the turkey, then rub it with the salt and paprika and sprinkle it with the pepper.

2. 2

   Fill with apples

   Peel the apples and place them whole inside the turkey.

3. 3

   Mix the basting liquid

   Melt the lard and let it become warm. Stir it together with the white wine and water.

4. 4

   Prepare the tray

   Place the turkey in a roasting tray. Pour some of the lard, wine and water mixture over it, keeping the rest for basting.

5. 5

   Roast and baste

   Roast for about 60–70 minutes, basting the turkey with the reserved mixture every 15 minutes.

6. 6

   Serve the turkey

   Serve with mashed potatoes and salad.

What is Romanian-style roast turkey?

This is a simple roast built around a whole, seasoned turkey, with apples placed inside and a lard, wine and water mixture poured over the bird. It is presented as a Romanian home-style roast, served with mashed potatoes and salad.

The apples bring a gentle fruitiness, while sweet paprika and pepper give the skin its seasoning. Regular basting is the method's key step for keeping the surface moist as it roasts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1100 calories, 105g protein, 20g carbs, 62g fat.

Turkey supplies most of the protein, while the apples and any mashed potatoes served alongside contribute carbohydrates. Lard is the main source of fat, and the salt contributes sodium; the nutrition estimate is especially uncertain because the turkey's weight is not specified. For a more balanced plate, serve a moderate amount of mash with a generous side salad.

The seasoning and filling

Paprika and salt: rub these over the cleaned turkey so the seasoning covers the outside. Add the pepper over the surface as directed.

Apples: peel them and leave them whole before placing them inside the bird. The recipe does not specify a particular apple variety.

Making the basting mixture

Warm lard: melt it first, then use it while warm rather than hot. Mix it with the white wine and water before pouring it over the turkey.

Reserve some: keep the remaining mixture to baste the bird every 15 minutes during roasting. This repeated coating is central to the method.

Roasting and checking doneness

The stated roasting time is about 60–70 minutes, but the recipe does not give an oven temperature or the turkey's weight. Since both affect cooking time, use the time as a guide rather than relying on it alone.

Check the thickest part of the turkey with a food thermometer and make sure it reaches a safe temperature for poultry. Rest the bird before carving so the juices have time to settle.

Serving the roast

The suggested sides are mashed potatoes and salad. The potatoes make the meal more substantial, while a crisp, fresh salad offers contrast to the rich roast and its lard-based basting liquid.

You can also serve some of the tray juices alongside the carved turkey, taking care to handle them as hot roasting liquid.

Timing and preparation

Allow time to clean, season and fill the turkey before it goes into the oven; the stated 60–70 minutes refers to roasting. The recipe lists a total time of 70 minutes, but does not provide separate preparation and cooking times.

The bird's size is not given, so the listed time may not suit every turkey. Keep basting at 15-minute intervals while it roasts, and judge doneness independently of the clock.

Recipe notes & tips

• Pat the washed turkey dry before rubbing on the seasoning so it is easier to handle.
• Use a roasting tray large enough to hold the turkey and the basting liquid without spilling.
• Set a timer for each 15-minute basting interval.
• Check the thickest part of the bird with a food thermometer, as the recipe gives no turkey weight or oven temperature.
• Let the turkey rest before carving and serving.

Variations

• Herb seasoning: add herbs of your choice to the paprika and pepper rub.
• Citrus filling: replace some of the apples with peeled citrus pieces for a brighter aroma.
• Different fruit: use firm pears instead of apples while keeping them whole and peeled.
• No lard: use another roasting fat, bearing in mind that this changes the flavour.
• Extra sides: add roasted vegetables alongside the suggested mashed potatoes and salad.

Common mistakes to avoid

• Guessing doneness from time alone: the turkey's weight is missing, so check the thickest part with a food thermometer.
• Forgetting to baste: set a timer and coat the turkey with the reserved mixture every 15 minutes.
• Using the mixture all at once: keep some back so there is enough for the repeated basting.
• Leaving the apples unpeeled: peel them before placing them whole inside the turkey, as specified.
• Carving immediately: allow the cooked turkey to rest before slicing.

How to store

Refrigerate leftover turkey in a covered container within 2 hours of cooking and use within 3–4 days. Reheat portions until steaming hot throughout; freeze leftovers for longer storage.

Frequently asked questions