Name: Traditional Roast Turkey
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 10 servings
Cuisine: South African
Ingredients: 1 turkey (4-5 kg), completely thawed; 250 ml coarse salt; 125 ml brown sugar; 5 litres cold water; 2 bay leaves; 1 lemon, halved; 250 g butter, softened; 3 cloves garlic, crushed; 30 ml chopped fresh rosemary; 30 ml chopped fresh thyme; 15 ml chopped fresh sage; Zest of 1 lemon; 5 ml freshly ground black pepper; 1 onion, quartered; 1 orange, quartered; 1 small bunch fresh rosemary and thyme; 2 carrots, halved; 2 stalks celery, halved; 500 ml chicken stock; 45 ml cake flour; 500 ml hot chicken stock; 60 ml dry white wine (optional); Salt and black pepper, to taste

Traditional Roast Turkey

Be the first to rate

240 min totalPrep: 30 minCook: 210 min Serves 10 servings Main Course

Golden traditional roast turkey on a platter with rosemary, orange and roast potatoes on a South African Christmas table

This is the centrepiece our Christmas lunch is built around. A simple overnight brine keeps the breast succulent through the long summer roast, while a generous herb butter pushed under the skin bastes the bird from the inside. Serve it with yellow rice, glazed carrots and a jug of pan gravy, and let it rest properly before carving.

Instructions

Brine the turkey

1
Dissolve the salt and sugar in 1 litre of hot water in a large clean bucket or pot. Add the remaining cold water, bay leaves and lemon halves.
2
Remove the giblets, lower the turkey into the brine breast-side down and refrigerate for 8 to 12 hours. In hot weather, use a cooler box packed with ice.

Prepare and roast

1
Lift the turkey out, rinse well and pat completely dry inside and out. Leave it uncovered at room temperature for 1 hour so the skin dries.
2
Mash the butter with the garlic, rosemary, thyme, sage, lemon zest and pepper. Loosen the skin over the breasts with your fingers and push two-thirds of the butter underneath, spreading it evenly. Rub the rest over the outside.
3
Stuff the cavity with the onion, orange and herb bunch. Tie the legs together with kitchen string and tuck the wing tips under.
4
Scatter the carrots and celery in a large roasting pan, sit the turkey on top and pour in 500 ml stock. Cover loosely with foil and roast at 180 degrees C for 2 hours, basting every 40 minutes.
5
Remove the foil and roast for a further 45 to 60 minutes until the skin is deep golden and a thermometer in the thickest part of the thigh reads 74 degrees C. The juices should run clear.

Rest and make the gravy

1
Transfer the turkey to a board, tent with foil and rest for at least 30 minutes. It stays hot and carves far more neatly.
2
Skim most of the fat from the pan, leaving about 45 ml. Set the pan over medium heat, stir in the flour and cook for 2 minutes. Whisk in the hot stock and wine and simmer until glossy and thick, then strain and season.
3
Carve the breast in slices across the grain, separate the legs and thighs, and serve with the gravy alongside.

Nutrition (per serving)

Calories: 702 kcal
Carbohydrates: 4.5 g
Protein: 77.3 g
Fat: 39.6 g
Saturated fat: 14.6 g
Sugar: 1.4 g
Fibre: 0.6 g
Sodium: 1920 mg
Cholesterol: 262 mg

Estimated values based on the ingredients used.

Notes

Timing: allow roughly 40 minutes per kilogram plus 20 minutes, and always trust a thermometer over the clock.

Make ahead: the herb butter can be made three days ahead. Leftover turkey is excellent in Boxing Day sandwiches with green fig preserve.

Made this recipe? Rate it!

Be the first to rate

More main dishes

Main Dishes

Traditional Roast Turkey

Ingredients

For the brine

For the herb butter

For the cavity and pan

For the pan gravy

Instructions

Brine the turkey

Prepare and roast

Rest and make the gravy

Nutrition (per serving)

Notes

Made this recipe? Rate it!

More main dishes

Varkboud

Vispastei

Kreef op die Braai

Oondgebraaide Hoender