Roasted Turkey Buffe | Free Range Turkey | Thanksgiving

12 Serving

165 Minutes

376 Calories

5kg Free-Range Turkey Buffe
250g unsalted butter, softened
8 sprigs of fresh thyme, leaves only
3 sprigs of fresh rosemary, chopped leaves only
2 tbsp fresh parsley leaves, chopped
Kosher salt and freshly ground black pepper
For the Stuffing: 250g unsalted butter, 400g breadcrumbs, 2 sprigs rosemary, chopped leaves only, 2 sprigs thyme, chopped leaves only, 2 lemons, zest only, 2 red onions, finely chopped, 6 sage leaves, 100g pine nuts, 2 tsp kosher salt, freshly grounded pepper.

Step 1: Preheat oven to 200C.
Step 2: To make your herb butter, mix the herbs into the butter together to form a paste. Season with kosher salt and pepper and set this aside.
Step 3: Grab your turkey and with your fingers, separate the skin of the turkey. Place the herb butter right under the skin and spread it out evenly. Season the entire turkey with kosher salt and better and place your turkey into a roasting dish.
Step 4: Cook your turkey in the oven for 15 mins. Reduce your heat down to 180C and cook your turkey for a further 1hr and 30 mins or until your juices run clear. Cover your turkey with some foil and allow this to rest for a further 30 mins before you carve.
Step 5: For your stuffing, grab a large pan, add your butter and melt this down. Add your chopped onion. Saute this for 10 mins or until it’s soft. Add in your herbs and cook this for 1 min before adding your breadcrumbs. Next add lemon zest, pine nuts and season. Cook for about 7 mins until your pine nuts start to brown and crisp. Remove your pan from the heat and add parsley and serve warm.

RECIPES