More than 60 min
Ingredients(Yield: 6-8 servings)
1 lemon (grated lemon rind)
3 cloves garlic
8 cherry tomatoes
2 bunches sage
2 bunches Italian parsley
250g unsalted butter
1,000ml chicken stock
1 tbsp salt
1 tbsp black pepper
Rub inside cavity of the turkey with salt and black pepper.
Chop sage, thyme and Italian parsley separately. Add grated lemon rind and butter. Mix well with the Electric Hand Mixer (with Stirrer).
。Lift the skin between breast and legs with hands. Rub half of the herb-butter under the skin.
Chop apple, celery, onion, carrot, cherry tomatoes and lemon into chunks. Place half of vegetables inside the cavity. Tie legs with skin.
。Put the Ring Extension on the Multi-Purpose Halogen Cooking Pot. Preheat to 200℃ for 10 minutes. Place another half of the vegetables and garlic inside first and then the turkey. Bake for 20 minutes. Adjust to 160℃ and continue to bake for 2 hours.
Divide chicken stock into 4 portions. Pour each portion onto the turkey every 30 minutes within the 2 hours. Cover with tinfoil after baking for 1 hour.
Once turkey is cooked, remove and rub the remaining herb-butter on top.
Mix turkey juice from plate, 2 tbsp flour and 1 tbsp water. Pour into the Auto-Power Switch Multifunctional Health Cooker and select “Boil” function. Stir cook until thickens. Serve with turkey.
With its extra-large capacity and the “Ring-Extension”, a Multi-Purpose Halogen Cooking Pot handles a whole turkey without any problems. Heat the chicken stock first prior to pouring onto the turkey.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference