- 1 whole turkey
- Salt & pepper to taste
- 1 onion, peeled and cut into wedges
- small handful fresh thyme sprigs
- small handful rosemary sprigs
- small handful fresh sage leaves
- 1 head garlic, halved
- 100g butter, melted
For the garlic butter:
- handful fresh chives, chopped
- handful fresh flat-leaf parsley, chopped
- 120g butter, melted
- Salt & pepper to taste
- 1 garlic clove, peeled and minced
Step 1
Preheat to 220ºC.
Position the oven rack on the lower third of the oven.
Step 2
Pat the turkey dry with kitchen paper and generously season the cavity with salt.
Stuff the cavity with the onion, thyme, rosemary, sage and halved head of garlic.
Tie the legs together with the kitchen string.
Step 3
Transfer the turkey to a roasting dish.
Brush the melted butter all over, then season the outside generously with salt.
Place in the preheated oven and immediately reduce the heat to 180 degrees.
Step 4
Roast, basting every 45 minutes with the juices in the dish until the juices run clear when you cut between the leg and thigh, approximately 3 – 4 hours.
Step 5
Cover the cooked turkey with foil and allow to rest for 20 minutes before carving.
Step 6
For the herb and garlic butter, combine the chives, parsley, 120g melted butter, salt and
minced garlic in a small mixing bowl.
Drizzle over the turkey and serve immediately.
