Golden Herb Butter Roast Turkey
A golden, perfectly roasted Christmas turkey, juicy and infused with herbs, with a buttery flavour. This classic holiday centrepiece brings a warm, festive flavour to every table.
Serves: 10–14
Prep time: 20 minutes
Cooking time: 3–4.5 hours (depending on size)
Ingredients:
For the turkey:
1 whole turkey (4.5–6.5 kg), thawed
Salt and black pepper (to taste)
1 large onion, quartered
1 lemon, halved
1 head of garlic, halved
Fresh herbs: thyme, rosemary and sage (a small handful of each).
Herb butter:
200 g softened unsalted butter
6 cloves of garlic, minced
• 2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme, chopped
1 tablespoon of fresh sage, chopped
1 tablespoon of paprika
1 teaspoon salt
½ teaspoon black pepper
Vegetables for the roasting pan:
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
2 cups of chicken broth or water
Instructions:
1. Prepare the herb butter.
Mix the softened butter with the garlic, rosemary, thyme, sage, paprika, salt and pepper. Set aside.
2. Prep the turkey:
Remove the neck and giblets from inside the turkey.
Pat the turkey dry with kitchen roll.
Season the inside of the cavity with salt and pepper.
Stuff the cavity with onion, lemon, garlic and herbs.
3. Butter the turkey.
Carefully loosen the skin over the breasts with your fingers.
Spread half of the herb butter under the skin.
Spread the remaining butter all over the outside of the turkey.
Set up the roasting pan.
Place chopped carrots, celery and onion in the bottom.
Pour in the broth.
Place a roasting rack on top and put the turkey in the pan breast-side up.
5. Roast.
Temperature: 165°C (325°F).
Roasting time by weight:
Turkey weight: approx. cook time
4.5–5.5 kg: 3–3.5 hours
5.5–6.5 kg: 3.5–4.5 hours
Tips:
Baste the turkey with pan juices every 45 minutes.
If the skin browns too quickly, cover it loosely with foil.
6. Check for doneness:
The thickest part of the thigh must reach: 75°C (165°F).
7. Rest
Leave the turkey to rest for 25–30 minutes before carving to keep it juicy.
Optional gravy:
Use the pan juices + 2 tbsp flour + 1–2 cups of broth.
Whisk until thickened and smooth.
