When you think about your lunch or dinner menu on Christmas Day, chances are someone is carving a turkey. This method is so easy and not only will you have a good looking bird on your table, but you’ll also have a juicy one. You’ll be wanting to show off your cooking prowess before the knife slices.
This is a great recipe for any meat eater. It’s dairy and gluten free, diabetes friendly, high in protein, low in sodium, sugars and carbs, and heart healthy.
- 1 4.5-5.5kg turkey
- 1/4 cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
- 2 tbsp canola oil
- 1 tsp salt
- 1 tsp freshly ground pepper
- Aromatics, onion, apple, lemon and/or orange, cut into 5cm pieces
- 3 cups water, plus more as needed
- Position a rack in the lower third of the oven; preheat to 250C.
- Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
- Roast the turkey until the skin is golden brown, 45 minutes. Remove from the oven. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast.
- Reduce oven temperature to 180C and continue roasting until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 75C, at least another 1.25-1.75 hours. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.
- Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string, take your Insta photos and carve.