Laura Mariano
Ingredients
- 1 turkey, of your choice
- 1 tbsp flaky sea salt per 2kg of turkey
- 50g slightly softened unsalted butter per 4kg of turkey
- 1 handful finely chopped woody herbs, such as rosemary, sage and thyme, for the butter, plus whole leaves (optional)
instruction
- When ready to cook, preheat the oven to 180°C/160°C fan/gas 4. Put the turkey in a roasting tin. Combine the butter with the herbs; mix well.
- Carefully ease your fingers between the skin and flesh of the turkey breast; use a long-handled, rounded spoon (or your fingers) to increase the space, taking care not to tear the skin. Stuff the butter into the gaps and push it over the breasts using your fingers.
- Season the turkey with pepper (and salt if you haven’t dry brined); roast for 40 mins per kg. The internal temperature should be 65-70°C before resting (it will continue to rise). If you don’t have a thermometer, test that the juices run clear when you put a skewer in the thickest part of the thigh.
- Cover the turkey loosely in foil (to keep it warm but retain the crispness of the skin) and allow to rest for 40 mins before carving. Garnish with fresh herb leaves, if you like.
