Garlic Herb Butter Roast Turkey



INGREDIENTS:

12 pound (6 kg) whole turkey, skin on(fully defrosted, washed, giblets and neck removed)

3 heads garlic cut in half horizontallydivided

3 slices lemon divided

6 sprigs thyme divided

6 sprigs rosemary divided

1/2 cup olive oil divided


Herb Butter:

4 ounces (125 g) unsalted butter

1 teaspoon chopped fresh thyme leavesor 1/2 teaspoon dried thyme

4 teaspoons minced garlic

Salt

Cracked Pepper



Instructions:

Preheat oven to 400°F (200°C). Lower oven shelf to the lowest part of your oven.

Combine the Herb Butter ingredients in a bowl and mix well. Reserve half of the herb butter in the refrigerator for later.

Line a large roasting pan with foil or parchment paper. Arrange the 4 halves of garlic cut-side down on the bottom of the pan with 4 sprigs each of thyme and rosemary, half of the olive oil and 1 slice of lemon.

Thoroughly pat turkey dry with paper towels. Stuff with the remaining heads garlic halves, lemon slice, a squeeze of lemon from remaining slice, herbs and a drizzle of olive oil. 

Melt the remaining butter. Rub butter all over the turkey and under the skin. Season generously all over with salt and pepper. Place turkey on top of the garlic and herbs in the pan.

Cover and roast 2 hours for a small turkey under 10 pounds (5 kg), 3 hours for a  10-14 pound turkey (5-7 kg), or 4 hours for large turkey over 14 pounds (7 kg plus).

Uncover, baste with pan juices and continue roasting for 20 - 30 minutes until the skin is golden browned.

Turn turkey over to be breast-side up. Using the reserved herb butter, use a spoon to spread it over the top of your turkey for extra flavour.

Reduce heat to 300°F (150°C) and continue roasting while basting every 15 minutes, until completely cooked through.

For extra crispy skin, broil for a further 10-15 minutes, keeping your eye on it so it doesn't burn, until the skin is crispy and golden browned all over.

Tent turkey with foil and allow it to rest for 15-30 minutes before carving and serving.

Remove 2 1/2 cups of the liquid from the pan juices (top up with stock if you need too), strain and reserve for your gravy.

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