CT FM 017: The Ultimate Guide To Roast Turkey
Servings: 16
Calories:
Ingredients
- 6 Kilo Whole Turkey
- 250 g Butter
- 1 Large Onion
- Salt & Pepper
Instructions
- Preheat your oven to 200c. Make sure you have a whole turkey that is fully thawed and has had its giblets removed.
- Lift the skin from the turkey breast by sliding your hand down from the bottom end. Put your hand in and slowly raise the skin and you don’t want to pierce it so make sure you have not got sharp nails.
- Slice your butter into 8 equal pieces. Place 3 lots of butter on each breast (spread equally apart) and then a further 1 on each of the legs.
- Season the skin of your turkey with plenty of salt and pepper.
- Chop the onion in half (with the skin still on) and place in the cavity of the turkey.
- Place silver foil over the turkey and place in the oven for 90 minutes on 200c.
- Ever hour baste your turkey in its own juices so that it remains lovely and moist and doesn’t go dry.
- Remove the silver foil and reduce the temperature to 160c for a further 2 hours 30 minutes.
- Remove from the oven and check to see if it cooked by placing a cocktail stick in the thickest part and if the juices run clear then it is cooked.
- Leave to rest for 20 minutes before serving.
Notes
This turkey would easily feed a gathering of 16 without leftovers but we have this size as a family of 4 and then use everything that is left on lots of different meals.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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