Peru seasoned with lemon and herbs

Components

• One entire turkey weighing approximately 5 kg
• 150 grams of butter softened to room temperature
• 4 garlic cloves
• One lemon
• A quarter teaspoon of ground coffee
• 1/4 cup (tea) of white wine vinegar
• 1 tablespoon of tomato extract
• 2 tablespoons of coriander seeds
• Twenty Indian Carnations
• Three cinnamon sticks
• Four laurel branches
• Two bundles of rosemary
• One bundle of lemon thyme
• One bundle of sage
• 4 garlic bulbs
• 35 mini corn dogs
• 10 bell peppers
• Add salt and ground pepper gradually to suit your taste.

Setup phase

1. To preserve the turkey's texture, it is best to thaw it gradually and uniformly. Place the turkey, still in its packaging, on a baking tray and refrigerate it. Allow it to thaw for approximately 48 hours.

1. After this period, take the turkey out of the refrigerator and set aside the giblets (which can be used in another dish, like the creamy Christmas turkey gravy). Since it's difficult to find unseasoned turkey nowadays, follow these steps to reduce the artificial taste: place the turkey in a large bowl and rinse it under running water; then submerge it in water and let it soak for 10 minutes; drain the water and repeat the soaking process one more time.
2. Set the oven to 180 °C (moderate heat) and let it warm up.
3. Take the turkey off the deck and place it cavity-side down on a large noodle colander to allow excess water to drain.
4. In the meantime, rinse, dry, and finely chop one sprig of rosemary and one sprig of thyme. Crush the coriander seeds in a mortar to enhance their fragrance. Peel and grate four garlic cloves into a bowl. Wash, dry, and zest the lemon, setting aside the peeled lemon to be used in step 9 of the recipe.
5. Combine 50 g of butter with grated garlic, rosemary, chopped thyme, coriander seeds, ground coffee, and lemon zest. Mix thoroughly and set aside. This butter mixture will be used to flavor the turkey by spreading it beneath the skin.
6. In a small pan, melt the remaining butter over low heat, adding one sprig of rosemary, one sprig of sage, and two sprigs of thyme. Stir in the vinegar and tomato extract, mix thoroughly, then remove from heat. This flavored butter will be used to baste the turkey during roasting.
7. Using a clean dishcloth, dry the turkey both inside and out to help the skin become drier and more golden during baking. Carefully loosen the skin from the breast with your fingertips, being careful not to rip it. Evenly spread the softened butter beneath the skin on the breast and between the breast and thigh of the turkey.
8. Cut the reserved lemon in half and insert 10 carnations into each half. Tie together 6 sprigs of sage, 6 sprigs of rosemary, 3 sprigs of thyme, and 3 sprigs of cinnamon to create a bouquet. Place the lemon halves and the herb bouquet inside the turkey cavity.
9. Place the turkey on the board with its breast facing up. Cut a large piece of twine. Hold one end in each hand and pass the middle of the twine under the turkey’s neck – the part that forms a beak-like shape. Lift the twine and cross it over the thighs; wrap each end around the tip of a thigh and pull upwards, closing the cavity and bringing the thighs together with the twine strands positioned toward the breast. Pass the twine along the side of the turkey, keeping the wings pressed against the breast, cross the twine near the neck, and tie the ends around the thighs — this not only makes the turkey look neater but also helps it cook evenly.
10. Place the turkey breast-side up on a large baking sheet, resting on a rack (or, if you like, create a bed of onions underneath), and arrange the bay leaves around it.
11. Lightly coat the entire turkey with melted butter to stop the foil from adhering to the skin. Wrap the baking pan with foil and place it in the oven to bake for 40 minutes.
12. Take the turkey out of the oven and, taking care to avoid steam burns, lift the parchment paper from the baking dish. Spread a bit more butter over the entire turkey and place it back in the oven to cook for an additional 1 hour and 20 minutes, basting with the melted butter every 20 minutes to keep the meat moist and the skin nicely browned.
13. In the meantime, trim the tops off the garlic heads. Clean and dry the baby carrots and peppers, then place them in a bowl. Add the remaining rosemary, sage, and thyme, season with salt and pepper, and drizzle with 4 tablespoons of olive oil. Stir thoroughly and set aside.
14. When there are 40 minutes left in the cooking time, take the baking sheet out of the oven, brush the turkey with melted butter, and arrange the carrots, peppers, garlic heads, and herbs around it. Note: if the turkey breast is already deeply browned, cover it with aluminum foil to avoid the skin from burning.
15. To determine if the turkey is cooked, pierce the area where the thigh meets the breast with a skewer: if the juice that comes out is clear, it is ready; if not, continue baking for a few more minutes. If you have a thermometer, the internal temperature should reach at least 75 °C.
16. Take the turkey out of the oven and apply a final coat of melted butter to make it shine. Allow it to rest for approximately 10 minutes before serving, so the meat's juices can redistribute, resulting in a juicier turkey.

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If desired, you can prepare the turkey ahead of Christmas and reheat it already arranged in the serving dish. In a bowl, combine 1/4 cup of your chosen sauce with 1/4 cup of water. Moisten the bottom of the tray with this mixture and spread the turkey pieces over it. Add the carrots, peppers, garlic heads, and herbs around the turkey so the dish is ready to serve straight from the oven. Place it in a preheated oven at 160 °C (low heat) for 30 minutes, or until heated through.