You can enjoy a Roast Turkey recipe anytime of year, not just at Thanksgiving or Christmas. A deliciously crispy butter basted turkey with fresh thyme and garlic, served with homemade Cranberry Sauce. I love having Christmas in July as it’s winter in Australia, a perfect excuse to eat turkey!
Roast Turkey isn’t as popular here in Australia as it is in North America. For starters, our Christmas is right in the middle of our hot summer in the Southern Hemisphere, and many Aussies love to enjoy fresh seafood at Christmastime.
The turkeys they sell here tend to be small in size, around the 10 pound range, ensuring a quicker cooking time, less time slaving away over a hot stove! For larger birds, just adjust the cooking time. The general rule of thumb is to roast the defrosted turkey for about 15 minutes per pound, or 30 minutes per kilogram.
Roast Turkey Recipe without Stuffing?
When making a roast turkey recipe, I dont put stuffing inside as I don’t want to risk uncooked stuffing, and prefer to make an easy Stovetop Stuffing. You can make gravy from the pan juices, or make a tasty Juniper Berry Gravy. If you’re in a hurry, you can also make Deep Fried Turkey, which is always a show stopper!
This butter basted turkey recipe has herb butter under skin, which makes the turkey extra tasty. Also I don’t roast the turkey neck. I throw it into the freezer for when I make Turkey Stock from the turkey carcass and leftovers.
I love this Roast Turkey recipe, with fresh herbs and garlic. A simple classic enjoyed anytime of year. Bon Appetit! Приятного аппетита!
Butter Basted Roasted Turkey Recipe
A deliciously crispy butter basted turkey with fresh thyme and garlic. A perfect Thanksgiving or Christmas Turkey! Butter Basted Roast Turkey Recipe
- 9 lb/4kg whole turkey
- ½ cup butter 125g
- 4 cloves garlic minced
- 2 tablespoons fresh thyme
- salt and pepper
Preheat oven to 325°F/160°C. Pat defrosted turkey dry with paper towels.
Prepare the thyme and garlic butter and add salt and pepper. Using your hands, loosen the skin of the turkey from the turkey breast. Careful not to tear the skin. Rub garlic/thyme butter on the breast under the skin. Rub the remaining butter over the rest of the turkey, saving about 1 tablespoon for basting for later.
Place turkey in a roasting pan breast side up. Loosely make a foil tent over the turkey.
Place in preheated oven. After about 1 hour, remove the foil, spread the remaining garlic/thyme butter over the turkey. Baste the turkey with juices every 30 minutes until done. For a turkey this size, it takes 2-2½ hours to cook. The turkey is cooked when internal temperature is 165°F/75°C.
If you have a larger size turkey or no thermometer, rule of thumb is to cook the turkey for 15 minutes per pound (or 30 minutes per kilogram). Remove the foil when the turkey is ⅔ of the way cooked, and keep basting.
Remove turkey from oven, cover with foil and allow to rest for 20 minutes before carving.
You can also use Sage and Thyme which taste great together. Just use 1 tablespoon of each if using both.