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Turkey with herb butter and garlic bread sauce
Turkey with herb butter and garlic bread sauce
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Prep Time:
20 minutes
Cook Time:
200 minutes
Total Time:
220 minutes
Festive stuffed turkey with savory herb and garlic bread sauce.
Ingredients:
  • 5-6kg turkey
  • 82.50 ml chopped fresh continental parsley
  • 40.00 ml chopped fresh tarragon
  • Large pinch saffron strands
  • 220g butter, at room temperature
  • 375.00 ml couscous salad (see related recipe)
  • 6 large prosciutto slices
  • 28.60 gm honey
  • 21.00 gm orange juice
  • 50g (2/3 cup) fresh breadcrumbs
  • 50g almond meal
  • 2 garlic cloves, chopped
  • 130g (1/2 cup) Greek-style yoghurt
  • 36.40 gm extra virgin olive oil
  • 20.00 ml red wine vinegar
Instructions:
  • Preheat your oven to 230C/210C fan forced and line a large roasting pan with non-stick baking paper. Prepare the turkey by removing excess fat, giblets, and neck. Pat dry with paper towel and gently loosen the skin over the breast. In a bowl, mix parsley, tarragon, saffron, and 200g of butter, season, and spread under the skin evenly. Fill the cavity with couscous salad, tie the legs with kitchen string, tuck the wings underneath, and place the turkey, breast-side up, in the prepared pan.
  • Brush turkey with remaining melted butter, cover loosely with foil, and bake at 180C/160C fan-forced for 2 hours. Remove foil, baste with pan juices, and layer prosciutto slices over turkey breast. Bake for an additional 30 minutes.
  • In a small microwave-safe bowl, warm the honey and orange juice for 5-10 seconds until the honey melts. Mix well and brush over the entire turkey. Continue roasting for another 30 minutes, or until golden brown.
  • Make the sauce by blending all ingredients in a food processor until smooth. Cover and set aside.
  • Take the turkey out of the oven and place it on a platter. Tent it with foil and let it rest for 20 minutes. Strain the pan juices into a saucepan, discarding any excess fat. Keep warm. Slice the turkey, and serve with the pan juices and bread sauce.

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