La Cornue Château Series - Cooking Tips, Recipes & Cleaning - Manual (Page 18)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Roast Turkey
1 – turkey, giblets removed, washed in cold water inside and out and dried with paper towels
2 – tablespoons Old Bay seasoning
1 – teaspoon dried or minced fresh thyme
2 – teaspoons kosher salt
½ – teaspoon ground black pepper
1 – tablespoon olive oil
1 – medium yellow onion halved
4 – fresh sage leaves coarsely chopped
Carefully separate the skin from the breast using the point of a sharp knife. Remove the wing tips with
poultry shears and save for the giblet stock.
Combine the Old Bay, thyme, salt and pepper with the oil in a small bowl and wearing disposable
gloves rub the seasoning into the flesh under the skin of the turkey and smear the remainder over the
skin. Place the onion and sage leaves in the large cavity. Seasoning the turkey the day before cooking
noticeably improves the flavor.
Place the oven rack in the lowest position and pre-heat the oven to 400°.
Place the turkey on a rack in a shallow pan, leaving the legs to swing free. Because turkeys cook faster
in Convection this ensures that the heat can properly penetrate the coldest and thickest part between
the thigh and the body.
Once the turkey has reached an internal temperature of 160° - 170° in the thickest part of the breast,
the leg moves freely and the juices of the thigh run clear when pierced, remove the turkey and place
on the counter to rest. During the resting time the internal temperature will rise to 180°. If you do not
need to use the oven you can turn the heat off and rest the turkey in the oven, it will not dry out.