The Perfect Christmas Turkey

Name: The Perfect Christmas Turkey
Prep time: 24 h
Cook time: 3 h 30 min
Total time: 27 h 30 min
Cuisine: American
Ingredients: 1 x tbsp flakey salt; 1 x tbsp brown sugar; 1 x tbsp chopped rosemary; 1 x tbsp chopped thyme; 1 x tsbp chopped sage; 200g butter; 1 x tbsp chopped rosemary; 1 x tbsp chopped thyme; 1 x tbsp chopped parsley; 1 tbsp lemon zest; 6 x cloves garlic finely chopped; 1/2 lemon juice; Pinch of salt; pinch pepper; 1 x onion chopped in half; 1 x bulb of garlic chopped in half; half of lemon; 5 x stalks rosemary; 5 stalks thyme

14 steps

Prep:24hCook:3h 30min

Simple, delicious Christmas Turkey.

Updated at: Wed, 20 Dec 2023 14:17:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories202.6 kcal (10%)

Total Fat20.4 g (29%)

Carbs5.5 g (2%)

Sugars2 g (2%)

Protein0.9 g (2%)

Sodium893.8 mg (45%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

Step 1

Start on Christmas Eve, the day before cooking. Add the dry brine ingredients to a bowl and mix well.

Step 2

Take the back of a spoon and carefully separate the skin from the breast. Then get the dry brine mixture under the skin and spread evenly so the whole breast is coated.

Step 3

Leave in the fridge uncovered for 24.

Step 4

Remove the Turkey from the fridge 2 hours before cooking so it can come up to room temperature.

Step 5

Meanwhile add the ingredients for the herb butter to a bowl and mix until well combined.

Step 6

Spread half the butter under the skin using a spoon and your fingers to spread all over the breast. Spread the other half on top of the skin, making sure it is evenly coated.

Step 7

Then add the onion, garlic and lemon into the cavity of the Turkey as well as the rosemary and thyme. Make sure there's enough space for the air to get in and circulate.

Step 8

Season the Turkey with a generous amount of salt and pepper.

Step 9

Preferably place the Turkey on a cooking rack with a mixture of vegetables underneath for the juices to drip onto. (This will make the perfect base for the gravy).

Step 10

Cover with tin foil and place in a 180c/350f oven.

Step 11

Cook the Turkey for 30 minutes per KG and remove the tin foil for the last hour to allow the skin to crisp up.

Step 12

Once the Turkey is cooked (internal temp 70c/160f) remove from the oven and cover with tin foil once again. Leave to rest for 2 hours before carving.

Step 13

Add the juices to your gravy.

Step 14

Enjoy!