Oven Roasted Turkey

Oven Roasted Turkey that's basted with Herb Butter ensuring flavor, moisture and crispy skin. With tasty flavor variations, how to make your own gravy from dippings and helpful tips, this Roasted Turkey recipe has you covered!

📝 Ingredients

• 1 Whole Turkey
• 1/2 cup (125g) Butter
• 4 cloves Garlic (minced)
• 2 tablespoons fresh Thyme (finely chopped)
• 2 tablespoons fresh Rosemary (finely chopped)
• 2 tablespoons fresh Sage (finely chopped)
• zest from a Lemon (optional)
• Salt and Pepper

👨‍🍳 Instructions

1. 1Thaw Turkey - fully thaw in fridge, allow for 24 hours of defrosting for every 4-5 pounds (2kg) of Turkey.
2. 2Prepare Herb Butter - mix together softened Butter, chopped Herbs, minced Garlic, Lemon Zest and Black Pepper.
3. 3Preheat - warm oven to 350°F (180°C) in fan forced oven.
4. 4Prepare Turkey - wash Turkey and remove giblets. Pat dry with a paper towel. Bring to room temperature for about 30 minutes. Using your hands, carefully separate the skin of the turkey from the Turkey Breast.
5. 5Butter Rub - evenly spread half the Herb Butter on the Turkey Breast under the skin. Rub the remaining butter over the rest of the turkey. Save 1 tablespoon of Herb Butter for basting.
6. 6Prepare Pan - place Turkey (breast side up) on the rack in the Roasting Pan. Optional: tie the Turkey Legs together using twine. Loosely make a foil tent over the Turkey (if roaster has no lid).
7. 7Roast - cook time guidelines are 15 minutes per pound (30 minutes per kilogram). After 1 hour, remove foil to spread remaining Herb Butter over the turkey. Baste with juices every 30 minutes until done. Remove the foil when the turkey is ⅔ of the way cooked to crisp up.
8. 8Check Temperature - insert meat thermometer into the thickest part of the breast, without touching the bone. The turkey is cooked when internal temperature of Turkey Breast is 165°F (75°C) and Turkey Legs is 175°F (80°C).
9. 9Rest - remove turkey from oven, cover with foil and allow to rest for 20-30 minutes to allow juices to moisten meat.
10. 10Serve - transfer to cutting board, carve and serve with gravy and sides.