Putenbraten aus dem Ofen

Zutaten

• 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

Zubereitung

1. 1

   Thaw Turkey - fully thaw in fridge, allow for 24 hours of defrosting for every 4-5 pounds (2kg) of Turkey.

2. 2

   Prepare Herb Butter - mix together softened Butter, chopped Herbs, minced Garlic, Lemon Zest and Black Pepper.

3. 3

   Preheat - warm oven to 350°F (180°C) in fan forced oven.

4. 4

   Prepare 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. 5

   Butter 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. 6

   Prepare 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. 7

   Roast - 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. 8

   Check 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. 9

   Rest - remove turkey from oven, cover with foil and allow to rest for 20-30 minutes to allow juices to moisten meat.

10. 10

    Serve - transfer to cutting board, carve and serve with gravy and sides.