Roast turkey
| Recipe By: | Abigail Donnelly |
| Serves: | 8 |
| Cooking Time: | 6-6 1/2 hours |
| Prep Time: | 15 minutes |
Ingredients
- 1 x 3-4 kg Woolworths frozen turkey in butter brine
- 2 cups dry white wine
- 1/2 cup Unsalted butter,at room temperature
- Maldon sea salt
- 1 tbsp fresh sage, chopped
- extra virgin olive oil, plus extra for drizzling
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 170ºC.
- Remove the neck and gizzards from inside the turkey and rinse the bird thoroughly with cold water. Pat dry. Rub the olive oil over the entire surface of the turkey.
- Using your fingers, gently loosen the skin of the turkey from the breast and drumsticks. Carefully arrange individual leaves of sage under the skin in a mosaic pattern. Lightly salt the cavity.
- Stuff the turkey loosely with the porcini-and-rice stuffing (store-bought or see below) or the stuffing of your choice and truss it. Place on a rack on a large roasting pan lined with aluminum foil and brush generously with melted butter.
- Roast the turkey, basting it every 30 minutes with melted butter and pan juices, for 6 to 6½ hours, or until an instant-read thermometer pops out. During the last half hour, add the wine to the pan. If the turkey legs or breast brown too quickly, cover them lightly with foil.
- Transfer the turkey to a cutting board, reserving the pan juices for gravy. Remove the stuffing, tent the turkey with foil, and allow it to sit for 20 to 30 minutes before carving.
You could enjoy this recipe too
Buy the ingredients
Add to Cart