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Depending on where you’re celebrating Thanksgiving.
Turkey roasted with herbs and citrus….
It’s worth taking the classic roast turkey to the next level… forget about salt levels for one day and sprinkle liberally with salt and pepper, lemon zest and fresh herbs. this recipe serves 8-12 people so you’ll need a 12-15 lb turkey
1 fresh turkey (12-16lbs)
3 tbs salt
1-1/2 tbsp freshly ground black pepper
6 tbsp unsalted butter at room temperature
1 tbsp chopped fresh sage leaves
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme leaves
Zest of 1 lemon finely grated
1 medium onion cut into quarters
1 orange cut into quarters
1 lemon cut into quarters
How to cook your thanksgiving turkey…
- Pre-heat the oven to 220C
- Remove giblets and neck from turkey. (You can keep and boil to make the gravy if desired)
- Dry turkey with kitchen paper and rub inside and out with salt and pepper.
- Place in a large turkey roasting tin, breast side up on a roasting rack
- Combine butter, sage, rosemary, thyme and lemon zest with fork. Rub all over top of turkey. Place orange, onion and lemon quarters inside the cavity.
- If you have one it’s worth using a digital thermometer with probe flesh of thigh taking care that it doesn’t touch the bone
- Place the roasting tin in the oven and cook the turkey uncovered for minutes. Baste with pan juices. Reduce heat to 325F (165C). Roast and baste every 30 minutes if possible. Continue cooking until the juices run clear and thermometer reads 180F (82C) in thigh – allow between 4 to 5 hours. If the skin starts to get dark cover with aluminum foil.
- When cooked, transfer turkey to large meat plate discarding the orange, onion and lemon pieces. You can let the turkey stand for up to an hour before carving.