Halogen Oven Roast Turkey with Butter, Garlic and Herbs
In a bowl, combine all Butter Herb ingredients and mix well. Reserve half of the herb butter in the refrigerator for later.
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.
Pat dry the turkey with paper towels.
Stuff turkey with the remaining garlic, lemon slice, a squeeze of lemon from the remaining slice, herbs and drizzle some olive oil.
Melt butter herb and rub on the turkey, including under the skin. Generously season it with salt and pepper.
Place turkey on top of the garlic and herbs in the pan BREAST-SIDE DOWN, then drizzle with the remaining oil.
Set temperature to 220°C (428°F) and put the turkey onto the low wire rack in the halogen oven.
Cook for one hour. Using tongs, turn the turkey upside-down to cook the breast side.
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.
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.
Serve with roasted potatoes, peas, and carrots, if desired.
Ingredients
Directions
In a bowl, combine all Butter Herb ingredients and mix well. Reserve half of the herb butter in the refrigerator for later.
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.
Pat dry the turkey with paper towels.
Stuff turkey with the remaining garlic, lemon slice, a squeeze of lemon from the remaining slice, herbs and drizzle some olive oil.
Melt butter herb and rub on the turkey, including under the skin. Generously season it with salt and pepper.
Place turkey on top of the garlic and herbs in the pan BREAST-SIDE DOWN, then drizzle with the remaining oil.
Set temperature to 220°C (428°F) and put the turkey onto the low wire rack in the halogen oven.
Cook for one hour. Using tongs, turn the turkey upside-down to cook the breast side.
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.
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.
Serve with roasted potatoes, peas, and carrots, if desired.