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Roast turkey with rosemary potatoes & peaches
Roast turkey with rosemary potatoes & peaches
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Prep Time:
30 minutes
Cook Time:
190 minutes
Total Time:
220 minutes
Celebrate Christmas with a summery twist on the classic turkey dish.
Ingredients:
  • 80g butter, softened
  • 1 lemon, rind finely grated
  • Salt & freshly ground pepper
  • 4kg-4.5kg turkey
  • Olive oil, to brush and grease
  • 1.5 kg baby desiree potatoes
  • 5 peaches, halved, stone removed
  • 82.50 ml small fresh rosemary sprigs
Instructions:
  • Mix together the butter, lemon zest, salt, and pepper.
  • Preheat the oven to 180°C as you prepare the turkey. Gently slide your fingers under the skin of each breast to create pockets. Rub half of the butter onto each breast. Generously stuff the cavity with your favorite stuffing recipe. Secure the legs together with kitchen string.
  • Set the turkey on a wire rack in a roasting pan and brush it with olive oil. Loosely cover it with foil and pour 1 cup of water into the pan. Roast the turkey for 1 hour and 45 minutes, basting with oil every 30 minutes. Uncover, and continue roasting for 45 minutes until golden and juices run clear when the thickest part of the thigh is pierced. Transfer to a platter, cover with foil, and let it rest for 15 minutes before serving.
  • Spread potatoes and peaches on separate trays. Season with salt and pepper, drizzle with olive oil on potatoes and a little oil on peaches. Sprinkle rosemary over both. Roast in the oven at 375°F alongside the turkey for 40 minutes. If needed, roast separately before the turkey and reheat before serving.
  • Thinly slice the succulent turkey and elegantly plate it with the creamy potatoes and sweet peaches.

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