Herb Butter Roast Christmas Turkey

Directions

1. 1

   48 hours ahead, place the turkey (still in packaging) in a large roasting tray and thaw slowly in the refrigerator.

2. 2

   Make the marinade: combine white wine, lemon juice and zest, crushed garlic, sliced onion, herbes de Provence, salt and pepper. Cover with cling film and refrigerate for 2 hours.

3. 3

   Preheat oven to 210 °C (410 °F). Remove turkey from packaging, take out the giblet bag from the cavity and pat dry with paper towels.

4. 4

   Mix softened butter with stripped thyme, chopped rosemary, salt and pepper. Rub the herb butter generously all over the outside of the turkey.

5. 5

   Carefully slide your fingers under the skin over the breast and thighs without tearing it. Push a generous layer of herb butter between the skin and flesh for an extra moist result.

6. 6

   Place the turkey in a large roasting pan. Pour the marinade over it and tuck the bouquet garni and rosemary sprigs around the bird.

7. 7

   Cover tightly with aluminium foil and roast at 210 °C for 1 hour 20 minutes.

8. 8

   Remove the foil, baste the turkey generously with the pan juices and brush with a fresh layer of butter. Repeat every 30 minutes for a further 1 hour 30, until the skin is deep golden and crispy.

9. 9

   Check doneness with a meat thermometer in the thickest part of the thigh — it should read 82 °C (180 °F). Rest for 20 minutes under a loose foil tent before carving.

10. 10

    For the gravy, skim excess fat from pan juices, pour into a saucepan with a splash of white wine and reduce over medium heat to desired consistency. Season to taste and serve in a gravy boat.