Whole turkey with herb butter
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Cook: 4 Hours
- Extra Special Large Free-Range Corn-Fed Bronze Turkey* (typically 6.25kg), giblets removed from cavity
- 6 shallots, halved
- 6 clementines, zested and halved
- 2 sprigs rosemary, chopped
- 150g unsalted butter, at room temperature
- 2 cloves garlic, crushed
- ½tsp ground nutmeg
- 2tbsp chopped parsley
- 25g sage, ½ chopped, ½ left whole
- 6 bay leaves
- 3tbsp rapeseed oil
Preheat the oven to 190C/170C Fan/Gas 5. Calculate the cooking time (see top turkey tips above).
Put the turkey, shallots clementine halves and ½ the rosemary in a roasting tin.
Mix the remaining rosemary with the butter, clementine zest, garlic, nutmeg and chopped herbs.
Loosen the skin from the meat with your hands. Fill the space with the butter, rubbing over the breast and legs. Slide the bay leaves under the skin.
Rub with 2tbsp oil and loosely cover with foil. Roast for the calculated time, basting regularly. Remove the foil for the final 30 mins. Check turkey is cooked through (thermometer must read 75C or above). If not done, roast for another 15 mins and check again. When cooked, rest for 30 mins.
Fry the whole sage leaves in the remaining oil until crisp. Use to garnish the turkey before serving.