Name: Roast Turkey with Herb Butter
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 portions
Ingredients: 2.5 kg turkey; 2 teaspoons salt; 1 teaspoon black pepper; 2 pcs onion; 4 cloves garlic; 2 pcs carrot; 2 pcs celery; 0.5 l vegetable broth; 1 pc lemon; 2 sprigs rosemary; 4 sprigs thyme; 120 g butter; 1 handful parsley; 1 sprig rosemary; 2 sprigs thyme; 2 cloves garlic; 0.5 teaspoon salt; 0.25 teaspoon black pepper

Step by step process

Preparing the Herb Butter

1
Leave the butter to soften at room temperature.
TIP:
Let the butter soften at room temperature, then gently whip it or mix it with herbs to form a smooth paste. Do not overheat it, softened butter will incorporate more easily.
2
Finely chop the parsley, rosemary, and thyme. Peel and press the garlic.
TIP:
Use a sharp knife and firmly secure the herbs on the cutting board. Slice smoothly with a rocking motion of the knife until the herbs have a fine, even texture.
3
In a bowl, mix the softened butter with the chopped herbs, garlic, salt, and pepper into a smooth herb paste.

Preparing the Turkey

4
Clean the turkey and pat it dry with kitchen paper. Remove any remaining feathers if necessary.
5
Thoroughly salt and pepper the turkey both inside and out.
6
Peel the onion and cut it in half. Peel the garlic, and roughly chop the carrot and celery.
7
Place half a lemon, half the onion, two garlic cloves, and a few sprigs of rosemary and thyme (if using) into the cavity.
8
Carefully massage the herb butter under the skin of the breast and spread any remaining butter over the entire surface of the turkey.

Roasting

9
Preheat the oven to 170 °C. Prepare a roasting pan with a rack, or spread the remaining vegetables on the bottom of the pan as a bed.
10
Place the prepared turkey breast-side up on the vegetables. Pour the stock into the bottom of the pan.
11
Cover the turkey with foil and roast for about 1.5 hours. Then remove the foil and continue roasting for another 50-60 minutes, until the skin is golden and the meat is tender.
12
Baste the turkey regularly with the pan juices and add more stock as needed so the meat doesn't dry out.
13
Before carving, let the finished turkey rest for about 15 minutes, loosely covered with foil.

Serving

14
Carve the turkey into portions, serve with the roasted vegetables, and drizzle with the pan juices.
15
Serve with boiled or roasted potatoes and a light green salad.