Citrus & Herb Butter Roasted Turkey

A turkey basted with plenty of citrus and herb butter will stay moist and delicious!

1 lemon, zest and 2 tbsps juice

½ cup butter, softened

½ shallot

2 tbsps chopped fresh rosemary

8 fresh sage leaves

2 tbsp fresh thyme leaves

1 free-range turkey

2 tsp sea salt

Kitchen string

½ cup wine

1 cup water

3 tbsps all-purpose flour

Salt & pepper to season

Cranberry jelly to serve

1. Make herb butter by blending zest, lemon juice, butter, shallot and herbs in a food processor until smooth and combined.
2. Remove giblets and neck from turkey and pat cavities dry. Salt both cavities.
3. Loosen skin from turkey breast without tearing the skin. Rub two tablespoons herb butter under skin on each side, smoothing skin back in place. Rub turkey all over with remaining butter then a decent sprinkle of salt. Tie legs together and tuck in winglets
4. Scatter chopped onion (and neck) over base of roasting dish and place turkey, breast side up, on top. Tie legs together with string and tuck wingtips under. Rub entire turkey with remaining herb butter. Pour wine and water into roasting pan.
5. Bake on lowest oven rack at 230 C for 30 minutes, baste, then reduce oven to 165 C and roast for 2-2.5 hours (or until timer pops or thermometer inserted into thigh registers 85-90 C), basting every 30 minutes with pan juices. Protect breast and drums with aluminium foil to prevent excessive browning if necessary. Remove from oven, turn turkey onto breast and rest for 20 minutes under a folded tea towel. Transfer turkey and stuffing to a serving platter.
6. Make a gravy in the roasting pan; sprinkle flour over pan on medium heat until it bubbles, whisk in ¼ cup red or white, add 1 cup water and simmer for 15 minutes until thickened. Season with salt and pepper and add 1 tsp cranberry jelly if you like. Pour through a strainer to eliminate solids (onions etc) and serve.
7. Serve turkey with gravy and cranberry jelly.

Pork & sage stuffing

200g pork mince

1 ½ cups fresh breadcrumbs

Small bunch parsley, chopped 

6-8 sage leaves (or 1 tsp dried)

¼ cup finely chopped onion

½ tsp sea salt

¼ tsp black pepper

Mix together with hands until combined. Mix in 3-4 tbsps pan juices at 1 hour 45mins then wrap in foil in a log shape and place in roasting dish with turkey for remaining cooking time.