A simple, flavour-packed recipe ideal for all the family
PREP 20 MINS COOK TIME 20 MINS PER KG + 90 MINS SERVES 12
200g unsalted butter, softened
2 garlic cloves, crushed
to a paste
1 tbsp chopped thyme,
a big handful of parsley, finely chopped
4 sage leaves, finely chopped
1 tbsp rosemary, finely chopped
salt and pepper
1 turkey (6kg)
UP TO 1 DAY AHEAD
(MIN. 5 HOURS):
Put the softened butter in a large bowl and beat in the garlic and herbs. Season generously. Now carefully ease your fingers under
the skin of the turkey, all around the breast, and then rub the herb butter under the skin. Store in the fridge if necessary.
4–5 HOURS AHEAD:
1.Preheat the oven to 180°C/ 160°C fan/gas 4.
2.Roast the turkey for 20 minutes per kg plus an extra 90 minutes, basting every hour. There are several variables at play, so during the final 90 minutes keep an eye on the cooking – a skewer into the thickest part of the thigh will come out hot when the bird is cooked. If you have a meat thermometer, the temperature should be 65°C.
3.Remove from the oven and transfer to a plate or board to rest in a warm place for up to 2 hours, covered loosely in foil.
Carve the turkey and serve when ready.
Tips for the best turkey
•Take out of the fridge a good 6 hours before cooking, longer if possible, to bring it up to room temperature.
•Some breeds take longer to cook than others, so use a meat thermometer to keep an eye on the temperature.
•Rest, rest, and rest some more. Minimum 30 minutes, up to 2 hours in a warm place, loosely covered in foil.
•There will almost inevitably be dry bits. Douse with gravy, or set them to one side and save for one of the leftovers recipes.