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Preparation time: 15 min - Cooking time: 2 - 2.5 hrs - For 10 people 

Ingredients: 10 to 11 lb turkey, 5 clementines, 6 heads of garlic plus 3 cloves, 10 sprigs of fresh thyme, salt and pepper, 480 ml of chicken stock, 150 g soft butter. 

In a medium container, mix the butter, the zest of 5 clementines, 3 cloves of chopped garlic, and 2 tablespoons of thyme leaves. Cut the clementines in 2 widthwise and set aside.

Carefully, lift the skin from the turkey meat (breasts and thighs) so you can spread the butter mixture evenly over the meat. Spread the rest of the mixture all over the skin, massaging each part for a few moments. Season to taste. Leave it at room temperature for at least 1 hour.

Preheat the oven to 400° F/200° C and roast the turkey for 30 minutes until it is light golden in color. Add the stock to the dish and roast for another 30 minutes. Then place the half clementines, the garlic heads (also sliced in half widthwise), and the remaining sprigs of thyme around the turkey in the roasting dish. Roast for another hour, basting the turkey twice with the juices in the roasting dish. Check to see if the turkey is cooked and leave it in the oven, if necessary, basting every 20-30 minutes. 

Then place the turkey on a board, and the clementines and garlic heads on the serving platter. Transfer the juices from the dish to a saucepan, take the confit garlic of a whole head of garlic and stir this puree into the juice, mixing well. Allow to simmer for 5-7 minutes to reduce the sauce. Adjust the seasoning, if necessary. Carve the turkey, place the slices on the serving dish and serve with the sauce.

You can prepare the turkey with the butter/clementines/garlic mixture the day before and put it in the refrigerator so that it is fully impregnated with the flavorings. Remember to take it out of the refrigerator at least an hour before cooking so that it is at room temperature before roasting.


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