A New Year's table favorite in Turkish cuisine, this roast turkey is rubbed with spices, tenderized, then cooked slowly in the oven. Chestnuts and dried fruit garnish the impressive roast and make it a centerpiece for a large family meal.
Wash the turkey thigh and pat it dry. Rub the salt, black pepper, and thyme all over it to season.
Spread the softened butter over the turkey and dust it with a thin layer of flour; this helps the skin brown nicely as it cooks.
Place the turkey in a roasting pan, cover it with aluminum foil, and roast in an oven preheated to 180°C / 355°F.
For the last 20 minutes, uncover the turkey and raise the oven temperature slightly so the outside turns golden.
Garnish the roasting pan with boiled chestnuts, dried apricots, and dried plums. Let the turkey rest for a few minutes before serving.
Important: Because the turkey is a large cut of meat, serving it without checking its internal temperature risks leaving it undercooked; check the thickest part. Caution: Cover it with aluminum foil while cooking, or the outside may brown too much before the inside is cooked.
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