Roasting allows you to preserve all the juiciness of the bird and reveal the taste on a new level. Thanks to its tender texture, turkey is ideal as a hot dish.
Ingredients:
- 750g turkey
- 1 cup butter (softened)
- 1 teaspoon granulated garlic
- 2 tablespoons poultry seasoning
- Salt
- Pepper
- 2 large onions, chopped
For homemade poultry seasoning: - 1 tablespoon ground sage
- 1 teaspoon oregano
- 1 teaspoon ground ginger
- 1 teaspoon thyme
Directions:
- Preheat oven to 220°C (425°F).
- Prepare a baking sheet by slicing the onion into thirds and spreading it across the bottom of the baking dish. This will create a base for the turkey to rest on.
- In a bowl, mix the butter with the poultry seasoning. If you prefer, use a store-bought seasoning or make your own by combining sage, oregano, ginger, and thyme.
- Remove the giblets from the turkey. Pat the skin of the turkey dry with a paper towel to help absorb the oil.
Season the inside of the turkey cavity with salt and pepper. - Using your fingers, carefully separate the skin of the turkey from the breast, being careful not to break it. Place pats of the prepared butter under the skin. Repeat this process on the other side of the breast, spreading the oil evenly. Brush the remaining seasoned oil all over the turkey, including the sides, then season generously with salt and pepper.
- Place the turkey in the oven and bake at 220°C (425°F) for 30 minutes until golden brown.
- Reduce the oven temperature to 160°C (325°F) and bake for a further 2 hours. Check the temperature after 90 minutes: it should be 75°C (165°F) in the thickest part of the breast.
- Remove the turkey from the oven and cover with foil. Let rest for 30 minutes before carving.