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Roast turkey for 12
Roast turkey for 12
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Total Time:
3 hours 45 minutes
Rest the turkey after cooking, so the juices redistribute for a juicier bird. Serve warm meat with hot gravy and plates for the perfect meal.
Ingredients:
  • 1 x 7 kg higher-welfare turkey
  • 250 g stuffing (from the Meat stuffing recipe)
  • 250 g unsalted butter, softened
  • 1 bunch lemon thyme (30g)
  • 2 clementines
  • olive oil
  • turkey giblets (optional)
  • 2 onions
  • 2 carrots
  • 2 sticks celery or green leek tops from the stuffing
  • ½ bulb garlic
Instructions:
  • - Use a large roasting tray. - Remove the giblets from the turkey cavity and tip them into the tray for added flavor. - Peel onions, wash carrots, chop with celery or leek tops, add to the tray with garlic cloves. - Put stuffing in neck cavity, tuck under the bird's skin for contrast in texture. - Press softened butter with thyme, clementine zest, salt, and pepper, then rub under turkey skin. - Halve clementines, place in turkey cavity with thyme for even cooking. - Insert flavored butter between turkey skin and meat evenly. - Drizzle turkey with olive oil, season generously with salt and pepper. - Cover turkey with foil, place on trivet in tray. - Take turkey out 1 hour before roasting, preheat oven to 180°C/350°F. - Roast turkey according to weight, baste with juices in tray, cover with foil when golden brown. - Check doneness by inserting a knife in the thigh for clear juices. - Let turkey rest, carve wings, legs, and breast meat in preferred method.

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