In the United States, many Americans each year are celebrating the Thanksgiving Day as part of their bountiful living. They had been enjoying this particular annual event and many family units are spending time, enjoying the day and serving different types of foods on their tables. Of course, one of the most popular dishes they have is turkey and they prepare this type of poultry dish on whatever recipe they love.
As for many Filipinos out there, they also enjoy this particular dish and preparing it in what we call Traditional Charcoal Roasted Turkey. With this recipe, it is easier to prepare the dish without using expensive ingredients and only natural condiments inside the kitchen. Instead of an oven, Filipinos use traditional charcoal and suited bamboo stick.
Here is the Procedure for the Traditional Roasted Turkey:
1 whole large Turkey (preferably 6-8 kilos dressed and boiled)
- 10 stems of Lemon Grass with the roots (cleaned and minced)
- 1 whole Lemon (extract the juice)
- 1 liter water
- 1 large Onion (peeled and chopped finely)
- 10 pieces of Calamansi (extract the juice)
- 1 medium cup of Soy Sauce
- 3 pieces Siling Labuyo (Chili)
- Salt and Pepper to taste
For the roasting:
- Bamboo stick (clean and must suitable for the size of the Turkey)
- 1 medium clean nail
- About 1-foot of clean medium-sized laundry wire
For the sauce:
- In a small bowl, combine the soy sauce, onion and extracted Calamansi juice then mix properly. Afterwards, add the right amount of salt, pepper and chili, then mix well before tasting.
- Remember that the sauce must taste a bit sour, salty and with chili effect.
In a large or bigger-sized casserole, place the turkey, water, Lemon Grass, right amount of salt and pepper, then bring to boil in medium fire for about 40-50 minutes.
When boiling, turn the Turkey upside down and make sure the water does not evaporate to avoid burning off the Turkey.
When you achieved the exact tenderness (not overcooked), you can strain the Turkey, inset the Lemon grass inside it and prepare to roast.
Use the nail to stretch and nailing the neck on the bamboo and then use the wire to tighten the end of the legs. This is important to make sure the Turkey does not slip when rotating the bamboo stick.
When you begin to roast, light up the charcoal under the Turkey and the distance must be at least 1 ½ feet away. Start to rotate the bamboo every 10-15 minutes to balance the roasting.
If you notice the golden brown appearance of the skin, use the lemon juice extract to rub on the Turkey ever 15 minutes. Usually, the roasting period will last between 2-3 hours or depending on the tenderness of the meat.
When ready to serve, use a bigger platter to setup the Turkey, slice and dip to the sauce for a perfect dish.
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