This will keep the tribe happy and you out of the kitchen… With only a little prep time required, you can enjoy the morning with the family.
We source our turkeys from GreenAg who are located near Toowoomba in Queensland. They have incredible Organic, True Free Range Turkeys that roam their pastures and played Baroque Music!
You can place your Free Range Christmas Family Feast Order here and with home delivery an option, we help you take the hassle out of Christmas Lunch/Dinner. https://www.specialorders.yandinabutchery.com.au
Butter Basted Roasted Turkey Recipe
- 4-5kg whole Free Range Turkey
- ½ cup butter 125g
- 4 cloves garlic minced
- 2 tablespoons fresh thyme
- salt and pepper
What to do:
Preheat oven to 160°C. Pat defrosted turkey dry with paper towels.
Prepare the thyme and garlic butter and add salt and pepper. Using your hands, loosen the skin of the turkey from the turkey breast. Careful not to tear the skin. Rub garlic/thyme butter on the breast under the skin. Rub the remaining butter over the rest of the turkey, saving about 1 tablespoon for basting for later.
Place turkey in a roasting pan breast side up. Loosely make a foil tent over the turkey.
Place in preheated oven. After about 1 hour, remove the foil, spread the remaining garlic/thyme butter over the turkey. Baste the turkey with juices every 30 minutes until done. For a turkey this size, it takes 2½ hours to cook. The turkey is cooked when internal temperature is 75°C.
If you have a larger size turkey or no thermometer, rule of thumb is to cook the turkey for 30 minutes per kilogram. Remove the foil when the turkey is ⅔ of the way cooked, and keep basting.
Remove turkey from oven, cover with foil and allow to rest for 20 minutes before carving.