- ± 4 kg free-range turkey, thawed and at room temperature
- 2 carrots, roughly chopped
- 3 stalks celery
- 3 onions, roughly chopped
- Turkey giblets (that come with the bird)
- 1 bulb garlic, halved
- 4 bay leaves
- 150 g butter, melted
- For the flavoured butter, combine:
- 250 g butter, softened
- 2 sprigs thyme, leaves removed and finely chopped
- 3 sprigs rosemary, leaves removed and finely chopped
- 4 cloves garlic, finely grated
- sea salt and freshly ground black pepper, to taste
Preheat the oven to its hottest temperature. Fill the turkey’s cavity with sausage stuff and place into a large roasting dish lined with the carrots, celery, onions, turkey giblets, garlic and bay leaves.
Spread the flavoured butter evenly under the skin.
Reduce the oven’s temperature to 180°C and roast the turkey for 2 hours, basting with the melted butter and juices. The turkey is cooked when the juices run clear when a knife is inserted into the thickest part and the skin is browned.
Remove from the roasting dish (set aside for making the gravy), cover with 4 layers of tin foil and rest for 45 minutes.
Cook's note: With just a little extra love and attention (and this recipe) you can end up with perfectly moist turkey. The key is to baste the bird in its own juices every 30 minutes or so to keep it succulent. A great stuffing will also help keep things juicy.