Roasted Turkey

Instructions

1. Mix the Rub ingredients.
2. Dry turkey with paper towels, inside and out. Sprinkle 1 teaspoon of salt inside and spread it. Rub the turkey all sides with rub mixture. Wrap turkey with cling wrap. Place in a pan and refrigerate for 24 hours.
3. Take the Turkey out of fridge. Unwrap and if skin is moist, pat dry, Leave out at room temperature for 30 minutes before roasting.
4. Preheat oven to 220 °C (standard, no fan).
5. Arrange the onions and garlic in a roasting pan. Place a roasting rack on the bottom of the pan.
6. Inside the turkey - stuff with prepared bunch of herbs, garlic halves and 3 tbsp butter. Fix drumsticks together with kitchen twine.
7. Place turkey upside down on the rack. Twist the wings so they are on top. Brush with melted butter. Sprinkle with salt and pepper. Pour wine in roasting pan.
8. Roast for 30 minutes, then turn the turkey over. Brush with butter, sprinkle with salt and pepper. Turn oven down to 170°C (standard) and roast turkey for 50 minutes.
9. Mix remaining butter with garlic and herbs. Brush turkey generously with butter.
10. Roast turkey for a further 30 minutes or until a thermometer inserted between the breast and leg shows 80° C. Cover loosely with foil if browning too much.
11. Remove turkey onto serving plate, cover loosely with foil and rest for 30 minutes before carving and styling on a platter.
12. Serve with Gravy sauce: Train the roasting pan juices. Heat 3 cups into casserole over medium high heat and add the stock, mixed with 3 tbsp flour. Cook for 2-5 minutes whisking constantly.

• Servings : 10
• Ready in : 150 Minutes
• Course : Main courses
• Recipe Type : 90 day diet, Chiken and paultry, Christmas Recipes, recipes for winter
• Ingredient : Butter, Chicken stock, Garlic, Garlic powder, Ground black pepper, Onion, Parsley, Red pepper, Rosemary dry, Salt, Salvia, Thyme, Turkey, White wine