An essential of New Year's tables in Turkish cuisine, roast turkey is prepared by first tenderizing the turkey seasoned with spices, then baking it in the oven for a long time. This magnificent recipe, garnished with chestnuts and dried fruits, adds a special touch to crowded family tables.
Wash and dry the turkey leg, then rub it all over with salt, black pepper, and thyme.
Spread softened butter over the turkey and sprinkle a thin layer of flour over it; this helps the skin brown nicely while cooking.
Place the turkey on a baking tray, cover it with aluminum foil, and cook in a preheated oven at 180 degrees.
In the last twenty minutes, remove the foil and raise the oven temperature slightly to let the outside turn golden brown.
Garnish the tray with boiled chestnuts, dried apricots, and dried prunes, rest for a few minutes, then serve.
Important: since turkey is a large piece of meat, serving it without checking its internal temperature carries a risk of undercooking; be sure to check from the thickest part. Note: if you don't cover it with aluminum foil while cooking, the outside may brown too much before the inside is cooked.
If you baste the meat with its own juices every so often during roasting, it stays juicier and browns evenly on the outside. Resting it for at least twenty minutes before serving helps the juices redistribute.
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