25min 4 ppl
Roast Turkey
62 minutes
4 people
Hardover 60 min or 12+ steps
62 min · 5 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 58g
Carbs 2g
Fats 30g
About this dish
A whole turkey is rubbed with herb butter and roasted low and slow until the skin turns deep golden and the meat is tender and juicy, basted every 45 minutes for the best crust.
Allergy Info
Dairy, Celery
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic clovesminced4
- Fresh thymeleaves picked6 sprigs
- Lemonhalved1
- Onionquartered1
Meat & Poultry
- Whole turkeygiblets removed5 kg
Dairy & Eggs
- Unsalted buttersoftened150 g
Tins & Jars
- Chicken stockfor the tray500 ml
Spices & Seasonings
- Saltto taste
- Black pepperto taste
Utensils
- Roasting Tray
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Mash together the softened butter, garlic, thyme leaves, salt and black pepper.
Approx. 6 minutes
2
Pat the turkey dry, then loosen the skin over the breast with your fingers and push most of the herb butter underneath, rubbing the rest over the outside.
Approx. 10 minutes
3
Stuff the cavity with the lemon halves and onion quarters, then place the turkey breast-side up in a roasting tray and pour the chicken stock around it.
Approx. 6 minutes
4
Roast at 160°C for approximately 3 hours 30 minutes to 4 hours, basting with the pan juices every 45 minutes, until a meat thermometer inserted into the thickest part of the thigh without touching bone reads 74°C.
Approx. 20 minutes
5
Cover loosely with foil and rest for 20 minutes before carving, allowing the juices to settle.
Approx. 20 minutes
