Herb and Butter Roasted Turkey
Photography by Josh Griggs.
Putting the herby butter under the skin helps keep the breast meat tender and juicy. We all agreed on the photo shoot that leftover turkey and stuffing sandwiches on Boxing Day were always a favourite.
Serves: 10-12
INGREDIENTS
5-kilogram turkey, neck and giblets removed
sea salt and ground pepper
2 lemons, quartered
few sprigs rosemary or thyme
1 large fennel bulb, thickly sliced
50 grams butter, melted for brushing turkey
1 cup white wine
SEASONED BUTTER
80 grams butter, at room temperature
2 cloves garlic, crushed
2 teaspoons each dried tarragon and finely grated lemon zest
METHOD
Preheat the oven to 180°C regular bake.
SEASONED BUTTER: Mix the butter, garlic, tarragon and lemon zest together.
TO COOK: Using your fingers, loosen the skin from the breast, taking care not to break the skin. Push the butter under the skin, smoothing it into an even layer. Season the cavity and fill with the lemon quarters and herbs. Tie the legs together with kitchen string and tuck the wings under, securing the neck skin.
Put the fennel in a large baking dish and place the turkey on top, breast side up. Brush with melted butter and season with salt and pepper. Pour in the white wine.
Roast for 1 hour, then loosely tent the turkey with a large piece of oiled foil to protect the breast. Roast for a further 1¾-2 hours or until the juices run clear from the thigh when pierced with a skewer, basting often until deeply golden. Leave to rest, lightly covered, for 20 minutes then transfer to a board or platter.
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