Paris Butter Roast Turkey

Ingredients
- 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
Method
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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.
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2. For the Paris butter, combine all the ingredients in a bowl and mix well.
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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.
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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.
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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.
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6. Serve garnished with parsley and thyme herb sprigs and with the pan juices sieved into a serving jug.
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Tip:
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This butter is also great with roast chicken.
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PER SERVE
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• Energy 2803Kj • Protein 84g • Total Fat 37g • Saturated Fat 18g • Carbohydrates 1g • Sugars 1g • Sodium 1024mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation