Heritage Bronze Turkey with Roast Garlic & Herb Butter

INGREDIENTS

• 5Kg Simply Better Heritage Bronze Free Range Fresh Irish Reared Turkey
• 2 Tsp Simply Better Achill Island Sea Salt

For The Butter

• 1 Tbsp Simply Better Single Estate Irish Cold Pressed Rapeseed Oil
• 1 Bulb of Garlic
• 100g Simply Better Abernethy Sea Salted Butter, softened
• 3 Tsp Expertly Blended Poultry Seasoning
• Zest of 1 Lemon, Juice of ½ a Lemon
• 1 Tsp Thyme, finely chopped
• 1 Tbsp Parsley, finely chopped
• Simply Better Achill Island Sea Salt and Freshly Cracked Black Pepper

METHOD

1. Preheat the oven to 190°C (375°F/Gas Mark 5). Place the garlic on tin foil, drizzle with the 1 tablespoon of rapeseed oil, wrap in the foil, place on a baking tray and roast for 45 minutes. Remove from the oven and allow to cool slightly.
2. Squeeze half the roasted garlic from its skin into a bowl. Add the softened butter, poultry seasoning, lemon zest and juice, thyme and parsley. Season with salt and freshly cracked black pepper, then mix thoroughly with a fork until combined.
3. Season the turkey inside and out with salt, then sit on the trivet of the roasting tin. Tie (Truss) the legs, if desired.
4. Place half of the butter gently under the skin of the turkey breasts, being careful not to tear the skin. Spread the rest of the butter over the entire turkey. Add a pint of water to the bottom of the tray to keep it moist.
5. Cover loosely with a single layer of tin foil. Calculate the cooking time according to packet instructions and roast until cooked through with no pink meat and the juices run clear. Or if you have a meat thermometer insert it into the thickest part of the leg it should read 75°C.
6. Turn the heat up to 220°C (450°F/Gas Mark 7). Remove the turkey from the oven, baste the turkey with the juices from the tray below and roast for a final 10 minutes until crisp and golden brown. Cover with two clean tea towels and leave to rest for at least 20 minutes and up to 1 hour.
7. To carve, remove the legs and wings, dividing the legs into drumsticks and thighs, then cut off each whole breast. Cut into slices and arrange on a large platter

Neven’s Top Tip

The butter can be made ahead of time and stored in the fridge or freezer.