No Fuss Roasted Turkey

A foolproof and simple recipe for the perfect Thanksgiving Dinner Centrepiece.

Serves 16

INGREDIENTS

1 Norland Farm Turkey, 4.6kg-4.8kg
1 onion, peeled and quartered
1 lemon, quartered
1 apple, quartered
25g fresh rosemary
25g fresh thyme
25g fresh sage

Herb butter:
227g unsalted butter, softened
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6-8 cloves garlic, minced
Fresh chopped herbs

METHOD

  1. Thaw in the fridge. (Please allow 12 hours per kilo for defrosting your turkeys in the fridge.)
  2. Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.
  3. Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 160 C.
  4. Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage. (You’ll use the remaining fresh herbs for stuffing inside the cavity of the turkey)
  5. Remove turkey from packaging and remove the neck and giblets from the inside the cavities of the bird. (Reserve them for gravy, if you want, or discard them). Pat the turkey very dry with paper towels.
  6. Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs.
  7. Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.
  8. Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan.
  9. Microwave the remaining herb butter mixture for 30 seconds (it doesn’t need to be completely melted--just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings.
  10. Roast at 160 C for about 13-15 minutes per 500g, or until internal temperature (inserted on middle of thigh and breast) reaches about 70 C.
  11. Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil off to let the turkey brown.
  12. Allow turkey to rest for 20-30 minutes before carving. 
  13. Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.

Recipe & Image Credit: Tastes Better From Scratch

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