Flavour-Bomb Roast Turkey & Gravy

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Flavour-Bomb Roast Turkey & Gravy

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Ingredients

For the Flavoured Butter:

  • 200 g unsalted butter softened
  • 3 garlic cloves crushed
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp miso paste
  • 1 tbsp rosemary leaves chopped (reserve the sprigs for the turkey)
  • ½ tsp smoked paprika
  • 1 lemon zested

For the Turkey:

  • 5-6 kg oven-ready turkey with the neck and giblets
  • 2 onions roughly chopped
  • 2 carrots roughly chopped
  • 1 lemon reserved from making the flavoured butter, halved
  • 1 head of garlic halved
  • Small bunch of rosemary sprigs reserved from the butter, above
  • 2 tbsp sunflower oil

For the Gravy:

  • 2 tbsp plain flour
  • Large glass red or white wine
  • 1 tbsp soy sauce
  • 600 ml chicken or turkey stock

Instructions

Step 1: Make Flavoured Butter

  • Mash all the butter ingredients together in a bowl with salt and pepper.
  • Cover and refrigerate until needed.
  • It can be stored for up to three days chilled or frozen for a month.

Step 2: Prep Turkey

  • Loosen the skin of the turkey, especially over the breast, by pushing your hand beneath it.
  • Season the turkey, including under the skin, with 1-2 tbsp flaky sea salt.
  • Place the turkey in a roasting tin, breast-side up, and chill, uncovered, for at least 12 hours, up to 48 hours.

Step 3: Preheat Oven

  • Remove the turkey from the fridge at least 1 hour before cooking.
  • Preheat the oven to 200C/180C fan/gas 6.

Step 4: Roasting the Turkey

  • Remove the turkey from the tin and add onions, carrots, turkey neck, and giblets to the tin.
  • If available, use a roasting rack or ovenproof cooling rack and place the turkey on top.
  • Put lemon halves, garlic, and rosemary in the turkey cavity.
  • Spoon flavoured butter under the turkey skin and rub it over the breast meat and down to the legs.
  • Tie wings and legs together using butcher’s string.
  • Drizzle half the oil over the turkey and rub it all over.
  • Roast for 1 hour, then drizzle with the remaining oil and return to the oven for another 1 hour.

Step 5: Check Temperature & Rest

  • Check the turkey’s temperature with a probe thermometer.
  • The thickest part of the breast should be about 65C, and the thickest part of the thigh should be 75C.
  • Let the turkey cool for 10 minutes, remove lemon and garlic, and transfer to a board to rest for at least 20 minutes.

Step 6: Make Gravy

  • If the roasting tin is flameproof, put it on a medium heat; otherwise, transfer contents to a pan.
  • Add flour, stir to make a paste, then stir in wine and soy sauce.
  • Sizzle for about 5 minutes until it’s a thick paste.
  • Stir in stock and turkey resting juices, simmer for 5 minutes, stirring continuously.
  • Strain the gravy into a jug or another pan to reheat when needed.

Step 7: Carve & Serve

  • Carve the turkey and serve with your choice of sides or carve at the table.
  • Enjoy your flavour-packed roast turkey!
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Course; Turkey