A succulent meaty dish full of robust flavor – one made up of beloved childhood memories!

 

What we will need: (for 8 servings)

 

1 5kg Turkey 

2 onions

1 lemon

1 head of garlic 

6 bay leaves

Salt

Freshly ground black pepper

Olive oil

8 thin slices of smoked bacon

For the Herb Butter:

375 g. butter at room temperature

Salt

Freshly ground black pepper

1 tbsp. olive oil

2 small lemons, juice and zest

3 cloves garlic, crushed

A few leaves of parsley, finely chopped

 

Method:

 

Let’s start with the herb butter. You will need to let the butter reach room temperature so that it is easier to manage.  In a bowl, add your butter, salt and pepper (as desired) and olive oil and stir vigorously so that the ingredients combine well. Then add the juice and zest of your lemons, crushed garlic and chopped parsley and stir well.

 

Now on to the turkey.  Remove the turkey giblets from inside the turkey and sprinkle with salt and pepper. Peel your onions and cut them in half. Wash your lemon and cut it in half as well.  Carefully peel your head of garlic without breaking apart the individual cloves and cut the head in half.  Stuff your turkey cavity with the onions, lemon, garlic and 2 bay leaves.  

 

Next, use your hands to loosen the skin of the entire turkey (starting at the breasts and moving to the legs) and smear the surface underneath with half of your herb butter, taking special care to not tear the skin.  

 

Massage more of your herb butter onto the skin of the turkey so that your turkey remains moist and deliciously juicy inside and out.  Again, take care to not tear the skin.  Then take the remaining bay leaves and place them under the skin of the breast of the turkey. 

 

Place your turkey in a large roasting pan, breast side up.  Spread any remaining butter on to the turkey, add your salt and pepper and then drizzle some olive oil over the turkey so as to keep the surface moist.  If you are able to, prepare your turkey the day before cooking, cover it with foil and leave it in the fridge to completely absorb all the flavors of the ingredients added to it.

 

Now it’s time for cooking.  Preheat your oven at 220 ° C and cook the turkey for 10 – 15 minutes. Then remove the turkey from the oven and using a ladle, pour some of the melted herb butter onto the turkey so that it doesn’t dry out.  

Next, lay your strips of bacon into the open chest of the turkey so as to retain extra moisture.  

 

Reduce the temperature of the oven to 180° C and continue baking for another 2 ½ hours. Every so often, ladle some of the turkey juices that have accumulated over the turkey itself so that it doesn’t get too dry.  

 

Approximately 30 minutes before the cooking time is due to finish, pierce the thickest part of the turkey with a long fork or metal skewer.  If the juices pour out clear, then the turkey has finished cooking.  If the juices are pink, continue cooking the turkey for another 15 – 30 minutes until ready. 

 

Before removing the turkey from the oven, heat the plate onto which the turkey will be served from.  Place your turkey onto the plate and remove the parson’s nose, wings and tips of the drumsticks.  These will accompany the gravy.  

 

Allow the turkey to rest for about 45 minutes in a warm place (for e.g. near a fireplace, radiator or oven).

 

Prepare your gravy sauce of choice. Remove the bay leaves from your turkey and serve it together with its accompaniments and sauce. 

 

Dig in!!

 

TIP: For a perfect roast, estimate 30 minutes for every 1kg of turkey meat.