Turkey 001

Whole turkey with herb butter

This aromatic roast really has the wow factor

By , 28 November 2019

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Whole turkey with herb butter
  • Cook: 4 Hours
    plus resting

  • Serves: 14

Top turkey tip : For a whole turkey, allow 20 mins/kg of thawed weight, plus 90 mins. E.g. 6.25kg bird needs 3 hrs 35 mins in an oven preheated to 190C/170C Fan/Gas 5.

Nutritional Info
Each 197g serving contains
  • Energy

    1146KJ

    274KCAL

    14%
  • Fat

    13.8g

    med

    20%
  • Saturates

    6.5g

    high

    33%
  • Sugars

    2.4g

    low

    3%
  • Salt

    0.26g

    low

    4%
of your reference intake.
Typical energy values per 100g: 582kJ/139kcal.
Ingredients
  • 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
Method
  • 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.