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## Why Sweet Potato Banana Bread?

### Nutritional benefits

Sweet potatoes and bananas are both packed with essential nutrients, making this bread a healthy choice for you and your family. Sweet potatoes are an excellent source of vitamins A and C, fiber, and potassium, while bananas provide potassium, vitamin C, and vitamin B6.

### Unique flavor combination

The natural sweetness of sweet potatoes pairs wonderfully with the moist and rich flavors of bananas, creating a unique and tasty bread that's sure to impress.

## Ingredients

- 240g sweet potatoes, cooked and mashed (about 2 medium sweet potatoes)
- 300g ripe bananas, mashed (about 3 medium bananas)
- 250g all-purpose flour
- 120g sugar
- 113g unsalted butter, melted
- 2 large eggs
- 60g milk
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
- Optional: 75g chopped nuts or chocolate chips

## Nutrition Information

Based on the ingredients provided, a single serving of sweet potato banana bread (1/12th of the loaf) contains approximately:

- 280 calories
- 10g of fat
- 45g of carbohydrates
- 3g of protein
- 3g of fiber.

## Preparing the Sweet Potatoes

To prepare the sweet potatoes, you can either bake, steam, or boil them. Once they're cooked, remove the skin and mash them with a fork or potato masher until smooth. Set aside to cool before incorporating into the batter.

## Making the Batter

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix together the mashed sweet potatoes, mashed bananas, melted butter, eggs, milk, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If desired, fold in the chopped nuts or chocolate chips.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

## Baking the Bread

Bake the sweet potato banana bread for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

## Storing and Freezing Tips

Sweet potato banana bread can be stored at room temperature for up to 3 days, wrapped in plastic wrap or stored in an airtight container. To extend its freshness, you can store the bread in the refrigerator for up to a week.

To freeze the bread, wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. Label and date the container, and freeze the bread for up to 3 months. To thaw, remove the bread from the freezer and let it sit at room temperature for a few hours before serving.

## Serving Suggestions

Sweet potato banana bread is delicious on its own, but you can also enhance its flavors by serving it with:

- A spread of butter or cream cheese
- A dollop of Greek yogurt
- A drizzle of honey or maple syrup
- A scoop of vanilla ice cream for a decadent dessert

## Adapting the Recipe

### Gluten-free option

To make this bread gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend that's suitable for baking.

### Vegan option

For a vegan version of this bread, replace the eggs with flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water) and use plant-based milk and a vegan butter substitute.

### Nut-free option

If you prefer a nut-free bread or have allergies, simply omit the optional nuts or replace them with an alternative, such as dried fruit or additional chocolate chips.

## Frequently Asked Questions

### Can I use canned sweet potatoes?

Yes, you can use canned sweet potatoes as long as they're drained well and don't contain any added sugar or syrup.

### What's the best way to mash the bananas?

You can mash bananas using a fork, potato masher, or even an electric mixer on low speed.

### Can I use whole wheat flour instead of all-purpose flour?

Yes, you can replace the all-purpose flour with whole wheat flour for a more wholesome bread. Keep in mind that the texture may be denser and slightly drier.

### Do I need to add any additional sweetener?

The natural sweetness of sweet potatoes and ripe bananas should be enough, but you can adjust the sugar to taste or substitute it with other sweeteners like honey, maple syrup, or agave.

### Can I turn this recipe into muffins?

Absolutely! Simply divide the batter among greased or lined muffin cups and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

## Final Thoughts

Sweet potato banana bread is a delightful and nutritious twist on the classic banana bread recipe. Packed with vitamins and minerals, it's a delicious and healthy treat that's sure to become a family favorite. With its versatile ingredients and adaptable recipe, you can easily create a loaf that caters to your specific dietary preferences. So, why not give this scrumptious bread a try and enjoy a slice (or two) today?

## Bonus: More Sweet Potato Banana Bread Variations

Looking for more ways to customize your sweet potato banana bread? Here are a few additional ideas to make your loaf even more special:

### Spice it up

Add a pinch of ground cloves, ginger, or allspice to the batter for a more complex flavor profile. You can also increase the amount of cinnamon for a spicier kick.

### Add some texture

Incorporate a variety of mix-ins, such as shredded coconut, raisins, or dried cranberries, to give your bread a more interesting texture.

### Top it off

Before baking, sprinkle the top of your loaf with a mixture of brown sugar, cinnamon, and chopped nuts for a crunchy, sweet streusel topping. Alternatively, you can drizzle a simple glaze made from powdered sugar and milk over the cooled bread for a touch of added sweetness.

### Make it extra moist

For an even moister loaf, try adding a few tablespoons of plain yogurt, sour cream, or applesauce to the batter. This will not only add moisture but also contribute to a tender crumb texture.

### Try a different pan

Instead of a loaf pan, bake your sweet potato banana bread in a bundt or tube pan for a more visually appealing presentation. Be sure to adjust the baking time accordingly, as it may take slightly longer to bake through.

No matter which variation you choose, sweet potato banana bread is a versatile and delicious recipe that's perfect for any occasion. With so many ways to customize it, you can create a loaf that's uniquely your own, time and time again. Happy baking!


Fuse together the natural sweetness of banana and roasted sweet potatoes for a delicious and nutritious treat perfect for a breakfast or snack.

Sweet Potato Banana Bread


## East Meets West

Japanese Matcha Tart is a delightful fusion of traditional Japanese flavors and classic tart structure.
This dessert is not just a treat for the taste buds but also a visual feast with its vibrant green color.
In this guide, we'll explore the ingredients, method, and some fascinating insights into this elegant dish.

## Ingredients

### For the crust

- 200g all-purpose flour
- 30g powdered sugar
- 1/4 tsp salt
- 125g unsalted butter, cold and cubed
- 1 large egg yolk
- 1 tbsp ice water

### For the matcha filling

- 250g white chocolate, chopped
- 60g unsalted butter
- 120ml heavy cream
- 2 tbsp matcha powder, sifted
- 1/4 tsp salt

### For the topping

- 120ml heavy cream
- 1 tbsp powdered sugar
- 1/2 tsp vanilla extract

## Preparation

### Making the crust

1. In a large bowl, combine the flour, powdered sugar, and salt.
2. Add the cold, cubed butter and use a pastry cutter or your fingertips to incorporate the butter into the flour mixture until a crumbly texture is achieved.
3. Stir in the egg yolk and ice water, mixing just until the dough comes together.
4. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat your oven to 180°C (350°F).
6. Roll out the dough and press it into a 9-inch tart pan, trimming the excess dough from the edges.
7. Prick the bottom of the crust with a fork to prevent air bubbles, and bake for 20-25 minutes, or until golden brown.
8. Remove the crust from the oven and let it cool completely on a wire rack.

### Preparing the matcha filling

1. In a heatproof bowl, combine the chopped white chocolate and butter.
2. Add the cream over the chocolate and butter mixture.
3. Let the mixture sit for 1 minute, then gently whisk until smooth and well combined.
4. Sift the matcha powder into the mixture, add the salt, and whisk until fully incorporated.

### Assembling the tart

1. Pour the matcha filling into the cooled crust, smoothing the surface with a spatula.
2. Refrigerate the tart for at least 2 hours, or until the filling has set.
3. To prepare the topping, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
4. Pipe or dollop the whipped cream onto the tart, creating a decorative pattern or covering the entire surface.
5. Optional: Dust the tart with a little extra matcha powder for a pop of color and added flavor.
6. Slice and serve the tart chilled, and enjoy the luscious combination of matcha and white chocolate!

## Nutrition Information

One serving (100g) of this Japanese matcha tart contains approximately:

- Calories: 350
- Carbohydrate Content: 40g
- Cholesterol Content: 60mg
- Fat Content: 20g
- Protein Content: 5g
- Saturated Fat Content: 12g
- Serving Size: 100g
- Sodium Content: 150mg
- Sugar Content: 15g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g

Please note that these values are approximate and may vary depending on the specific ingredients used.

## Tips and Tricks

- When preparing the crust, ensure that the butter is cold to achieve a flaky texture.
- If the dough is too sticky, let cool down in the refrigerator instead of adding more flour. If it's too crumbly, add a bit more ice water.
- For an even greener filling, add another teaspoon of matcha powder.
- The tart may also be made ahead of time and stored in the refrigerator until ready to serve.

## Variations

- You can experiment with different crusts, such as an almond flour crust for a gluten-free option or an Oreo cookie crust for a contrasting flavor.
- For a vegan-friendly version, replace the butter with coconut oil, and use dairy-free white chocolate and coconut cream.
- Add fruits like raspberries, strawberries, or blueberries to the topping for a burst of freshness.
- Storage and Shelf Life
- Store the Japanese matcha tart in an airtight container in the refrigerator for up to 5 days.
- You can also freeze the tart for up to 3 months. Defrost in the refrigerator overnight before serving.

## What to Serve with Japanese Matcha Tart?

Pairing this tart with a scoop of vanilla ice cream or a cup of green tea can enhance the vibrant matcha taste. You can also serve it with fresh berries for a refreshing twist.

## FAQs

### Can I use green tea powder instead of matcha powder?

While green tea powder may provide a similar color, it won't offer the same distinct flavor and quality as matcha powder. Stick to high-quality matcha powder for the best results.

### How can I make the tart crust without a food processor?

If you don't have a food processor, you can use a pastry cutter or your fingertips to blend the butter into the flour mixture.

### Why is my matcha filling grainy?

Make sure to sift the matcha powder into the chocolate mixture to avoid lumps. If the mixture becomes grainy, you can strain it through a fine-mesh sieve.

### Can I substitute milk chocolate or dark chocolate for the white chocolate?

Although you can substitute milk or dark chocolate, this will result in a different flavor profile. White chocolate complements the matcha flavor best.

### Can I use a store-bought crust for this recipe?

Yes, you can use a store-bought crust to save time, but homemade crusts often have a better taste and texture.

### Is there a gluten-free option for the crust?

Yes, you can use a gluten-free flour blend.


East meets west with this Japanese Matcha Tart. Buttery crust filled with white chocolate match filling topped with whipped cream to delight everyone.

Japanese Matcha Tart


## The Sweet Story of Gingerbread Cookies

Gingerbread cookies have a rich and fascinating history that dates back to medieval Europe. The enticing aroma and delightful soft texture of these cookies have been a staple in holiday celebrations for generations. But why limit these mouth-watering delights to just the festive season? Today, we're whipping up a batch of Soft Batch Gingerbread Cookies that you can enjoy all year round!

## Ingredients: What You'll Need

Below is a comprehensive list of the ingredients you'll need. We've made sure to include measurements in grams for accuracy, but have kept teaspoons and tablespoons for ease of use.

- 250g butter, at room temperature
- 240g granulated white sugar
- 1 egg
- 250g dark molasses
- 2 tablespoons white vinegar
- 625g flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves

## How to Make The Best Soft Batch Gingerbread Cookies from Scratch?

1. Using a stand mixer creaming attachment (or a hand mixer), cream the butter, sugar and molasses together until pale and fluffy. This ensures you incorporate air into your batter which makes the dough more airy and soft.
2. Add the egg and vinegar and continue to mix until creamy.
3. At this stage, I change my stand mixer attachment to the regular mixing attachment. I sift in the dry ingredients using a fine sieve. This ensures we avoid lumps in our dough and also aerates our flour. When sifting, be sure to tap the sieve rather than forcing the ingredients through the sieve.
4. Mix in slow speed until you have a homogenous dough. Be careful not to over-mix. Over-mixing will result in a stiff dough.
5. Prepare the dough for refrigeration. What I do is use a cling film to wrap the dough and also slightly flatten it. This makes the dough quicker to chill and also easier to form when rolling.
6. After the dough has cooled and almost solid, it's time to roll it out. Be sure you are working in a cool room with a temperature that is more cool than normal This ensures your dough doesn't easily melt while shaping.
7. Flour a flat surface to prevent the dough from sticking. Get a portion of the dough that you are comfortable working with. You have more control if you work with smaller batches. I use a silicone mat so that I can easily clean up my surface.
8. Roll out the dough to around 6mm or 1/4 of an inch. You don't need to be precise, but remember not to roll out the dough too thin, as thinner doughs will tend to be more crunchy as they tend to bake faster. While rolling, be sure you have enough flour on both sides of the dough to ensure it does not stick. Again, be sure you are working in a cool environment to prevent the dough from melting and sticking!
9. Cut the dough into the desired shape and forms. This is the stage where I let the kids do their work. I give them the cookie cutters and they go crazy.
10. Line a baking tray with some parchment paper and transfer your creations into the pan. Remove the excess flour that you might have used to line the dough.
11. Preheat your oven to 170C or 340F. Bake the cookies for precisely 9 minutes - no longer. Baking longer will make them too crunchy, while baking them shorter will make them under-baked. Be sure to use an oven thermometer to measure your oven's temperature as most oven's indicators are inaccurate!
12. Once done baking, take out the cookies immediately and leave outside to cool. It's best to use a wire rack to cool them off to make some of the moisture escape from the bottom of the cookies. If you don't have one, it's ok, I don't think it makes a lot of difference!
13. Finally, let the cookies cool down before handling. The hotter the cookies, the softer they are, so you want to let them cool to make them easier to handle.
14. Decorate using a mix of egg white and powdered sugar, also known as Royal Icing. Use some food coloring to achieve the desired effect.

## What Makes these Gingerbread Cookies Soft?

Softer cookies contain are less dry and therefore contain more moisture and fat.

Compared with a crispy cookie recipe, our recipe uses more molasses as well as more butter.

Dry cookies by comparison, uses less fat and less liquid.

Another way to ensure these cookies come out soft is by baking them for just the right amount of time at a slightly lower temperature. In our case, we bake our cookies at a slightly lower temperature of 170C or 340F rather than 180C or 350F, and we bake them at a slightly shorter time of around 9 minutes, not any more. Be sure to use an oven thermometer as most ovens indicators are mostly incorrect. I realized my oven's knob indicator is 10C above what is actually the temperature inside the oven.

Lastly, shaping your dough to be thicker will ensure you have a softer cookie. This is because thicker doughs will cook longer. Just be careful not to undercook your dough!

Practice makes perfect! To achieve the best results, be sure to follow the measurements in our recipe and also do some trial and error. Make these in batches so you can modify the bake time, thickness or even the quantity of the ingredients in the cookie if you prefer. However, following this recipe to the dot is probably the best way to achieve the perfect results!

## Dishin' on Nutrition: What's in a Cookie?

Given the ingredients used, the recipe makes about 30 servings, with each serving being approximately 50 grams. Here's a rough breakdown of the nutrition information per serving:

- Calories: 140
- Carbohydrates: 20g
- Protein: 2g
- Fat: 6g
- Sodium: 110mg
- Cholesterol: 20mg

(Note: This is an estimation and could vary slightly.)

## Ingredient Substitutes: Just in Case

Don't have molasses on hand? You can substitute it with an equal amount of dark corn syrup, honey, or brown sugar. If you find yourself out of ground cloves, allspice makes a great substitute.

## FAQ

### How can I keep my cookies soft?

Store your cookies in an airtight container with a slice of white bread. The cookies will absorb moisture from the bread, keeping them soft and fresh for longer.

### Can I freeze the cookie dough for later?

Absolutely! This dough freezes well. Just make sure to wrap it tightly in plastic wrap, and it can be stored in the freezer for up to three months.

### Can I use this recipe for gingerbread houses?

While these cookies are delicious, their soft texture may not be firm enough for constructing a gingerbread house. For that, you'd likely need a sturdier dough.

### What if I don't have a blue rolling pin guide?

No worries! Just aim for about 1/4 inch thickness when you roll out your dough. The thickness of the dough is key to achieving the soft, chewy texture these cookies are known for.

### How long will these cookies stay fresh?

When stored properly, these cookies can stay fresh for up to a week. The key is to keep them in an airtight container at room temperature.


Make these amazing soft batch and truly chewy Gingerbread Cookies. These are so easy to make and perfect for decorating and even making a gingerbread house!

Soft Batch Gingerbread Cookies


## A Glimpse Into the World of Roast Turkey

There's no denying the allure of a well-roasted turkey, its golden-brown skin glistening and the aroma of herbs and spices wafting through the air. The centerpiece of holiday meals, roast turkey is a dish steeped in tradition and flavor. But what makes a roast turkey truly remarkable? Let's unravel the culinary magic behind this beloved dish.

## What's on Your Plate?

Before we dive into the cooking process, let's get acquainted with the cast of characters in this gastronomic performance. Converting all measurements to grams for consistency (except for teaspoons and tablespoons), here's what you'll need:

- 1 Whole Turkey (size based on your needs)
- 300g water
- 118g (1/2 cup) salt
- 110g (1/2 cup) brown sugar
- Fresh rosemary leaves
- Bay Leaves
- Star Anise
- Cinnamon Sticks
- Garlic Cloves
- Fresh Thyme
- Peppercorns
- Apples
- Fresh Parsely
- Red Onions
- Oranges
- Lemons
- Celery Sticks
- 125g butter
- 1 tbsp minced garlic
- Fresh Sage
- Lemon Zest
- Brining Bag
- Rubber bands

Prep time: 24 hours (including brining)
Cooking time: Varies depending on the size of the turkey.

## The Magic of Brining

Brining, essentially bathing the turkey in a flavorful saltwater solution, is the secret ingredient to a moist and succulent roast turkey. The solution permeates the meat, enhancing its natural flavors and ensuring it retains moisture during cooking. It's a game-changer, trust me.

1. Defrost your turkey based on the package instructions. Once thawed, remove the giblets and any other packaging.
2. Prepare the brine. Combine water, salt, and brown sugar in a large jar or mug. Microwave for 1-2 minutes or until the sugar and salt dissolve. Let it cool, then chill in the fridge.
3. Place your turkey in a brining bag, leaving enough room to secure it later.
4. Pour in the cooled brine, followed by your desired amount of herbs and spices. Stuff the turkey cavities with sliced apples, oranges, and lemons, juicing some into the brine.
5. Add enough water to submerge the turkey completely. Seal the bag with rubber bands and store in the fridge inside a container to prevent leaks.
6. Brine for up to 12 hours. Remember, over-brining can lead to a salty turkey!

## The Art of Roasting

A well-roasted turkey is an orchestra of flavors and textures - crispy skin, juicy meat, and a melody of herbs and spices. Here's how to achieve that perfect symphony:

1. Remove the turkey from the brine, discarding the brine. Stuff the turkey with the reserved herbs, spices, apples, oranges, and lemons.
2. Prepare the garlic-butter rub. Soften the butter at room temperature, then mix in the garlic, herbs, and spices. Remember, no need for extra salt - the brining process has already seasoned the turkey.
3. Rub this aromatic mixture between the turkey's skin and meat. Be gentle to avoid tearing the skin. Also, smear some onto the outer skin.
4. Arrange chopped onions, carrots, celery, or parsnips in the baking tray to keep the turkey from touching the bottom of the pan.
5. Cover the turkey with aluminum foil, ensuring all sides are sealed to prevent burning.
6. Preheat your oven to 180C or 350F for at least 12 minutes. Bake the turkey according to package instructions, turning at least once for even cooking.
7. Once baked, remove the turkey and check the temperature at the thickest part. It should read at least 80C or 180F and the juices should run clear. If not, return it to the oven.
8. Let the turkey rest at room temperature for an hour before carving. Patience, my friend, is the key to a juicy turkey.

## Perfect Pairings for Your Roast Turkey

Your roast turkey is a star in its own right, but the right side dishes can elevate your meal to new heights. Consider classic options like creamy mashed potatoes, tangy cranberry sauce, or a rich, savory stuffing. For a lighter touch, a green bean casserole or roasted root vegetables work wonders. Remember, balance is key!

## Substitute Stars

Can't find all the ingredients? No worries! There are plenty of substitutes. Instead of fresh herbs, dried ones will do in a pinch. No star anise? Use a pinch of allspice. If you don't have a brining bag, a large, clean bucket will serve the same purpose.

## Nutritional Notes

Assume that the turkey weighs approximately 5 kilograms (5000 grams) and it's meant to serve 15 people, which gives a serving size of about 333 grams.

Here is an approximate nutritional breakdown per serving:

- Calories: 550
- Protein: 70g
- Carbohydrates: 7g
- Sugars: 5g (from the fruit and brown sugar)
- Fat: 25g
- Saturated Fat: 9g (mainly from the butter)
- Sodium: 1400mg (mainly from the brine)
- Cholesterol: 180mg
- Fiber: 2g
- Vitamin A: 10% of the Daily Value (DV)
- Vitamin C: 15% DV (from the citrus fruits)
- Calcium: 6% DV
- Iron: 15% DV

Remember these are rough estimates, so it's always best to calculate the values yourself using the exact ingredients and quantities you're using. Furthermore, the nutritional values can be influenced by the specific preparation method, such as how much of the brine is absorbed, how much of the butter is used, and whether the skin is consumed.

While roast turkey is a good source of protein, it's also high in sodium due to the brining process. So, if you're watching your sodium intake, you might want to adjust the recipe accordingly. Also, a balanced meal should include a variety of food groups, so don't forget to serve your turkey with plenty of veggies and whole grains!

## Tips and Tricks for a Stellar Roast Turkey

- Always allow your turkey to rest after roasting. This allows the juices to redistribute, leading to a moister turkey.
- A well-basted turkey is a well-flavored turkey. Consider a natural basting mechanism, like the garlic-butter rub beneath the skin.
- Don't forget to rotate your turkey at least once during baking for even cooking.

## FAQs about Roast Turkey

### How can I tell if my turkey is done?

The juices should run clear and the thickest part of the turkey should read at least 80C or 180F on a food thermometer.

### Can I brine my turkey for more than 12 hours?

Over-brining can lead to a salty turkey, so it's best to stick to the recommended time.

### Can I substitute the fresh herbs with dried ones?

Yes, but remember, dried herbs are more potent so you'll need less.

### What should I serve with my roast turkey?

Classic options include mashed potatoes, cranberry sauce, or stuffing. For a lighter touch, consider green bean casserole or roasted root vegetables.

### Can I make the garlic-butter rub ahead of time?

Yes, you can prepare it ahead and store it in the fridge. Just ensure it's soft enough to rub onto the turkey before roasting.

## How to Cook the Best Roast Turkey in the Oven

- Brine the turkey for at least overnight
- Use fresh ingredients as much as possible like fresh rosemary, fresh thyme and fresh parsley
- Use a garlic butter rub to keep the turkey moist while baking. This will act as a natural basting mechanism so you don't have to keep on basting the turkey while roasting.

## How to Cook the Most Perfect and Moist Turkey

- Be sure to brine the turkey for at least overnight or 12 hours. This ensures the turkey does not dry out during cooking and also locks in the flavours within the meat.
- To brine a turkey, create a brining solution by mixing some water and a lot of salt and sugar. Be sure to cool the brining solution before brining the turkey in it.
- Defrost the turkey thoroughly based on package instructions.
- Use a large enough brining bag that will hold the whole turkey. Be sure you will have enough of the bag to seal it shut while brining overnight.
- Brine the turkey for a maximum of 12 hours only. Too much brining results in salty and mushy turkey.
- Be sure to mix some lemon and orange juice together with the brine. The acid helps the tenderize the turkey meat.
- Once the turkey is in the bag with the brine starter and the herbs and spices, fill in the brine bag with only enough water to ensure all of the turkey is submerged.
- Use a washing up container that fits the whole turkey to ensure none of the brine solution ends up leaking in your fridge.
- Rub some garlic butter on the inside of the turkey skin. Put a lot of this rub especially on the breast part as this acts as a basting mechanism while the turkey roasts.
- Try not to tear the turkey's skin while putting in the garlic butter rub between the skin and breast part. This ensures the oil stays inside and keeps the turkey moist.

## How to Roast Turkey in the Oven

- Put the turkey in a large enough dish. Line the bottom of the dish with some aluminum foil to make the cleaning process easier.
- Roughly cut up some hard vegetables like onions, carrots and celery so that the turkey does not touch the bottom of the pan. This ensures that the juices will stay separate from the bird and will let the bird stay cook through.
- Cover the whole turkey tightly with some aluminum foil. Use several as needed. This will ensure that the turkey does not burn during the long cooking process.
- Preheat the oven to 180C or 350F. Roasting time depends on the size of the turkey so be sure to check the package instructions.
- Turn the turkey at least once so that both sides will cook evenly.
- Once done cooking, remove the foil and measure the internal temperature of the bird at its thickest parts. If the thermometer reads 80C or 140F and the juices run clear, then your turkey is cooked.
- After roasting, remove the aluminum foil and let rest for at least an hour or longer.
- Serve with your favorite gravy!


Perfectly juicy, succulent and flavourful turkey. This recipe is fool-proof and has been tried and tested multiple times. No more dry and flavourless turkey.

Western Recipes

Sweet Potato Banana Bread

Japanese Matcha Tart

Soft Batch Gingerbread Cookies

The Ultimate Turkey Recipe