Roast turkey

Ingrédients

• Garlic: 2 heads. halved
• Onion: 1. halved
• Turkey: 5kg. whole
• Rosemary: 1 tbsp
• Thyme: 1 tbsp
• Unsalted butter: 50g & 100g. melted
• Salt: to taste
• Black pepper: to taste
• Dry white wine: 355ml

Préparation

1. 1

   Preheat the oven to 220ºC. Place two of the halved garlic heads and onion into a roasting pan. Stuff the turkey with the remainder of the garlic halves,rosemary,thyme and 50g unmelted butter.

2. 2

   Place the turkey upside down in the pan and twist the wings so they’re on top of the bird. Brush with the melted butter and season with salt and black pepper. Pour the dry white wine into the roasting pan.

3. 3

   Roast for 30 minutes. Flip the turkey and brush with more butter. Turn down the oven to 165ºC and roast the turkey for a further 90 minutes. To check for doneness,insert a thermometer between the breast and leg. Once it reaches 75ºC the turkey is cooked through.

4. 4

   Remove from the oven,cover with kitchen foil and let rest for 30 minutes before carving. Serve with gravy or cranberry sauce.