Ingredients
- 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 180ºC.
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.
Source: Developed by the BMS Team
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