Most of the time, I hesitate to bring a whole turkey back home, no matter how big the turkey is, it is definitely much larger than chicken. It is not easy to handle this, time consuming and too much leftover for a family with only two members. And, this is an era of green, using
several hours even half a day to bake is not environmental friendly in deed.
One day, I drew a conclusion which seems to change our life, that is, the reason that cooking a whole turkey is so time consuming is BONE. So, why don't I cook boned turkey and at the same time, making a stock with calcium?
In another one hour, I carried a whole turkey from our local supermarket :-D
As the first important step, BONE THE TURKEY, very clean skeleton, eh?
Prepare marinated sauce: 1/4 cup ketchup, 1/4 cup soy sauce, 2 tbsp sugar, 2~3 tsp salt, 2 tbsp lemon juice, 1/4 cup water.
Marinate halved boned turkey in sauce overnight (keeping in the fridge).
Place peeled carrot in the middle of turkey, roll tightly to form a long tube and tie with kitchen twine. Wrap with aluminium foil and seal the two sides.
Preheat oven to 400F，bake for about 1 hour or until instant-thermometer registers 160 - 165F.
Open one side carefully, transfer sauce to a bowl.
Let turkey rest for 10 minutes.
Transfer turkey to a cutting board, remove twine and slice.
Place slices on a platter, drizzle sauce on and garnish with parsley flakes. It can also be served with cranberry compote.
For leftover turkey, drizzle sauce on and reheat in microwave oven or sauté with vegetables / mushrooms.