Herbed Turkey Buffe
This beautifully bronzed bird makes an impressive centrepiece for any summer gathering, and the herb butter keeps the meat wonderfully moist and fragrant.
What do I need?
- 1 × 4 kg Steggles turkey buffe
- 2 large brown onions, thickly sliced
- 100 g salted butter, softened
- 1 tbsp flat-leaf parsley, finely chopped
- 1 tbsp fresh sage leaves, finely chopped
- 1 tbsp fresh thyme leaves, finely chopped
- 3 cloves garlic, crushed
- Sea salt and freshly ground black pepper
How do I make it?
- Preheat the oven to 190°C (fan-forced 170°C). Arrange the onion slices over the base of a large roasting pan to create an aromatic bed for the turkey.
- In a bowl, combine the butter with parsley, sage, thyme and garlic. Season with salt and pepper, mixing until smooth.
- Pat the turkey dry with paper towel. Carefully loosen the skin over the breast with your fingers to create a pocket. Spread half the herb butter under the skin, massaging it evenly into the meat.
- Place the turkey on top of the onions and rub the remaining herb butter all over the outside, reserving 2 tablespoons for later. Cover loosely with foil and roast for
2½ hours. - Increase the oven temperature to 220°C (fan-forced 200°C). Remove the foil, brush with the reserved butter, and roast uncovered for a further 30–40 minutes until the skin is golden, juices run clear and the thickest part of the thigh reaches 70°C.
- Remove from the oven, cover loosely with foil, and rest for 30 minutes before carving.
- Serve alongside the roasted onions, carrots and potatoes that have been cooking in the pan juices.
