Herb-Citrus Roasted Turkey

Serves: 8 (with leftovers) 

Ingredients

For the Turkey:

1 Free Range Whole Beech Ridge Turkey (approx. 5 kg)
Sea salt & freshly ground black pepper
1 small onion, quartered
½ lemon, quartered
½ orange, quartered
½ head of garlic, halved
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 sprigs fresh sage
90 ml olive oil or melted butter (for rubbing)

Herb-Citrus Butter:

90 g unsalted butter, softened
Zest of ½ lemon
Zest of ½ orange
1½ tsp chopped rosemary
1½ tsp chopped thyme
1½ tsp chopped sage
1 garlic clove, minced
¾ tsp sea salt
⅓ tsp black pepper

Honey-Orange Glaze:

45 ml honey
45 ml orange juice
1 tsp balsamic vinegar or soy sauce
¾ tsp Dijon mustard

 Instructions

1. Make herb butter: Mix butter with zests, herbs, garlic, salt, and pepper.
2. Preheat oven:
   160°C fan / 180°C conventional / Gas mark 4.
3. Stuff the turkey: Add onion, citrus, garlic, and herbs to the cavity.
4. Butter the turkey: Gently rub the herb butter under and over the skin. Drizzle with olive oil or butter and season.
5. Roast:
   • Place in roasting tray with 400–500 ml water or stock.
   • Roast for 35–40 minutes per kg, so around 2.5–3 hours.
   • Baste every 45 mins.
   • Glaze in last 30 mins if using.
6. Check temperature: Done when 74°C in the thickest part of thigh.
7. Rest: Cover loosely with foil for 30–40 minutes before carving.
8. Optional: Honey-Orange Glaze: Simmer the glaze ingredients in a saucepan for 5–7 minutes until slightly syrupy. Brush over the turkey during the final 30 minutes of roasting.
9. Rest Before Carving: Remove from the oven, cover loosely with foil, and let rest for 30–45 minutes before carving.
10. Service with your choice of seasonal vegetables and roast potatoes. 

Enjoy!