Paris Butter Roast Turkey

clock 20 minutes + 3 hours 30 minutes bowl Serves 20


  • 5kg whole turkey
  • Thyme sprigs, to garnish
  • Paris Butter
  • 250g unsalted butter, softened
  • 2 shallots, finely chopped
  • 2 cloves garlic, crushed
  • 3/4 tsp sweet paprika
  • Pinch cayenne pepper
  • 1 tsp Worcester sauce
  • 2 tsp lemon zest, finely grated
  • 1 Tbsp chives, finely chopped
  • 2 Tbsp parsley, finely chopped
  • 2 Tbsp lemon juice
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  • 1. Preheat oven to 180°C (160°C fan-forced). Discard the neck of the turkey, then rinse the turkey under cold water. Pat dry with absorbent paper.

  • 2. For the Paris butter, combine all the ingredients in a bowl and mix well.

  • 3. Rub 2 tablespoons of the butter inside the large cavity of the turkey, and 2 tablespoons all over the turkey. Tie the legs together with kitchen string and tuck the wings under the turkey.

  • 4. Place on a greased wire rack in a large baking dish. Pour 1 cup water into the dish, cover tightly with greased foil and roast for 2 hours.

  • 5. Uncover the turkey and roast for a further 1½ hours, basting every 20 minutes with more butter until the turkey is cooked through. Cover loosely and rest for 20 minutes.

  • 6. Serve garnished with parsley and thyme herb sprigs and with the pan juices sieved into a serving jug.

  • Tip:

  • This butter is also great with roast chicken.


  • • Energy 2803Kj • Protein 84g • Total Fat 37g • Saturated Fat 18g • Carbohydrates 1g • Sugars 1g • Sodium 1024mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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