ROAST TURKEY WITH HERB AND GARLIC BUTTER
Serves 8 EASY 4 hrs 30 mins
WHAT YOU NEED ROAST TURKEY
1 whole turkey, wing tips removed salt, to taste
1 onion, peeled and cut into wedges small handful each fresh thyme and rosemary sprigs small handful fresh sage leaves
1 head garlic, halved
100g butter, melted
HERB AND GARLIC BUTTER
handful fresh chives, chopped
handful fresh flat-leaf
parsley, chopped
120g butter, melted salt, to taste
1 garlic clove, peeled and minced
HOW TO DO IT
1 Position the oven rack on the lower third of the oven. Preheat to 220°C. Pat the turkey dry with kitchen paper and generously season the cavity with salt. Stuff the cavity with the onion, thyme, rosemary, sage and halved head of garlic. Tie the legs together with kitchen string.
2 Transfer the turkey to a roasting dish, brush the 100g melted butter all over, then season the outside generously with salt. Place in the preheated oven and immediately reduce the heat to 180°C.
3 Roast, basting every 45 minutes with the juices in the dish, until the juices run clear when you cut between the leg and thigh, 3 – 4 hours.
4 Cover the cooked turkey with foil and allow to rest for 20 minutes before carving.
5 For the herb and garlic butter, combine the chives, parsley, 120g melted butter, salt and minced garlic in a small mixing bowl. Drizzle over the turkey and serve immediately.
TURKEY CROWN WITH PORK AND CRANBERRY STUFFING
Ask your butcher to debone a turkey for you, keeping the wings on but removing the legs. Freeze the turkey legs to make the maple, sage and Sherry turkey legs with butter bean and fennel mash (see recipe on facing page) at a later date.
Serves 4 – 6 A LITTLE EFFORT 2 hrs
WHAT YOU NEED STUFFING
This story is from the December 2019 edition of Food & Home Entertaining.
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This story is from the December 2019 edition of Food & Home Entertaining.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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