Sage buttered Turkey
Serves 10
Prep Time 20 minutes
Total Time 4hr 30 mins
Gluten free
Ingredients
6 kg (13lb) Turkey
Coarse sea salt
120g butter, room temperature
1 bunch sage, roughly chopped
1-teaspoon pepper
2 onions, quartered
2 carrots cut into 1-inch pieces
1 bunch thyme
3 tablespoons olive oil
Directions
- Clean out the inside of the turkey, pat dry all over with paper towels.
- Season the turkey with 3 tablespoons of salt inside and out, cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 190°C.
- Uncover the turkey and let it return to room temperature.
- While you are waiting for the turkey to come to room temperature make the sage butter. Grab a large glass bowl; mash the butter and sage together, season with 1-teaspoon pepper.
- Stuff the inside of the turkey with carrots, onions and thyme.
- Rub the top of the bird with olive oil. Season with another teaspoon of salt.
- Push the sage butter under the skin of the turkey, being careful not to puncture the skin
- Put the turkey onto the rack of a roasting pan, cook between 3 – 3 ½ hours. Make sure you have a thermometer so you can check the internal temperature, it must reach 180°C before you can remove it from the oven. Let the turkey rest for at least 30 minutes so the juices can reconstitute.
Getting the turkey right on the day of Christmas is vital, follow this simple recipe for the perfect turkey.
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