Halogen Oven Roast Turkey with Butter, Garlic and Herbs

CategoryDifficultyBeginner
Yields5 Servings
Cook Time1 hr 45 minsTotal Time1 hr 45 mins
ROAST TURKEY
 4 kg whole turkey, skin on (fully defrosted, washed, giblets and neck removed)
 3 heads garlic cut in half horizontally divided
 3 lemon slices, divided
 6 sprigs thyme, divided
 6 sprigs rosemary, divided
 ½ cup olive oil, divided
BUTTER HERB
 125 g unsalted butter
 1 tsp chopped fresh thyme leaves or ½ tsp dried thyme
 4 tsp minced garlic
 Salt
 Cracked Pepper
1

In a bowl, combine all Butter Herb ingredients and mix well. Reserve half of the herb butter in the refrigerator for later.

2

On a round pan, arrange 4 halves of garlic facing the bottom of the pan and put 4 sprigs of thyme and rosemary, half of the olive oil and 1 slice of lemon.

3

Pat dry the turkey with paper towels.

4

Stuff turkey with the remaining garlic, lemon slice, a squeeze of lemon from the remaining slice, herbs and drizzle some olive oil.

5

Melt butter herb and rub on the turkey, including under the skin. Generously season it with salt and pepper.

6

Place turkey on top of the garlic and herbs in the pan BREAST-SIDE DOWN, then drizzle with the remaining oil.

7

Set temperature to 220°C (428°F) and put the turkey onto the low wire rack in the halogen oven.

8

Cook for one hour. Using tongs, turn the turkey upside-down to cook the breast side.

9

Set the temperature down to 170°C (338°F) and cook for another 30 to 45 minutes or until the juices run clear when you insert a skewer into the base of the breast. For best results, you can use the Temperature Guides here to check if the turkey is cooked from the inside, also using a food thermometer like this one.

10

Remove the turkey from the halogen oven once cooked and let it rest for 10-15 minutes, for best results, let it rest while covered in foil.

11

Serve with roasted potatoes, peas, and carrots, if desired.

Ingredients

ROAST TURKEY
 4 kg whole turkey, skin on (fully defrosted, washed, giblets and neck removed)
 3 heads garlic cut in half horizontally divided
 3 lemon slices, divided
 6 sprigs thyme, divided
 6 sprigs rosemary, divided
 ½ cup olive oil, divided
BUTTER HERB
 125 g unsalted butter
 1 tsp chopped fresh thyme leaves or ½ tsp dried thyme
 4 tsp minced garlic
 Salt
 Cracked Pepper

Directions

1

In a bowl, combine all Butter Herb ingredients and mix well. Reserve half of the herb butter in the refrigerator for later.

2

On a round pan, arrange 4 halves of garlic facing the bottom of the pan and put 4 sprigs of thyme and rosemary, half of the olive oil and 1 slice of lemon.

3

Pat dry the turkey with paper towels.

4

Stuff turkey with the remaining garlic, lemon slice, a squeeze of lemon from the remaining slice, herbs and drizzle some olive oil.

5

Melt butter herb and rub on the turkey, including under the skin. Generously season it with salt and pepper.

6

Place turkey on top of the garlic and herbs in the pan BREAST-SIDE DOWN, then drizzle with the remaining oil.

7

Set temperature to 220°C (428°F) and put the turkey onto the low wire rack in the halogen oven.

8

Cook for one hour. Using tongs, turn the turkey upside-down to cook the breast side.

9

Set the temperature down to 170°C (338°F) and cook for another 30 to 45 minutes or until the juices run clear when you insert a skewer into the base of the breast. For best results, you can use the Temperature Guides here to check if the turkey is cooked from the inside, also using a food thermometer like this one.

10

Remove the turkey from the halogen oven once cooked and let it rest for 10-15 minutes, for best results, let it rest while covered in foil.

11

Serve with roasted potatoes, peas, and carrots, if desired.

Halogen Oven Roast Turkey with Butter, Garlic and Herbs