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Classic Turkey Recipe
Classic Turkey Buffe Recipe and Cooking Instructions
Being the most succulent and tender part of the turkey, the easy carving turkey buffe is always a delicious favourite. Perfect for those family meals, this classic turkey buffe recipe is ideal. Choose from our free-range Numurkah buffe’s starting at 4kg all the way up to 8kg.
10 Serving
160 Minutes
111 Calories
Ingredients
- 4kg Numurkah Turkey Buffe
- 4 tbsp olive oil
- 60g butter melted
- 2 cloves of fresh garlic roughly chopped
- 6 springs of thyme
- Sea salt and pepper
- 2 tubs of turkey stock
Method
- Pre-heat oven to 180°C.
- Rinse and pat dry your fresh free-range Numurkah turkey buffe.
- Place the turkey in a deep baking tray and massage your turkey buffe with a simple marinade of olive oil, melted butter, cloves of fresh garlic, sprigs of thyme, sea salt and pepper.
- Add 2 tubs of turkey stock to the bottom of the baking tray.
- Place your turkey in the oven covered loosely with foil to prevent the skin from drying out or burning.
- For a perfectly cooked buffe bake your turkey buffet for approximately 40min per kilo. For example, a 4kg turkey will take approximately 2hrs 40mins to cook.
- Remove your turkey every 20 – 40mins and baste it with the cooking juices that are at the bottom of the baking tray.
- Remove the foil from your turkey for the final 40 mins to brown the breast, when juices run clear after being pierced in the breast with a skewer, your turkey is should be cooked.
- Allow your turkey to rest in a warm place for around 15minutes before carving. This will ensure that the juices have settled and will make the meat extra succulent.
