Turkey Recipe

Prepare

Preheat oven to 175°C (350°F). Remove turkey from fridge 1 hour before roasting to come closer to room temperature. Remove neck and giblets from cavity and pat turkey dry inside and out with paper towels.

Season and Stuff Cavity

In a small bowl, combine softened butter, chopped rosemary, chopped thyme, minced garlic, salt and pepper. Gently loosen the skin over the breast by sliding your hand between skin and meat and spread about two-thirds of the herb butter evenly under the skin over the breast and legs. Rub remaining butter over the skin. Place halved lemon and quartered onion inside the turkey cavity (do not over-stuff). Tie legs together with kitchen twine and tuck wing tips under the body.

Roast

Place turkey on a rack in a roasting pan breast-side up. Brush skin lightly with olive oil. Roast in preheated oven uncovered. For a 5 kg turkey, roast approximately 13–15 minutes per 500 g (about 2 hours 10 minutes to 2 hours 30 minutes) until internal temperature reaches 74°C (165°F) in the thickest part of the thigh and 70°C (158°F) in the breast. Baste occasionally with pan juices during roasting for a golden skin, about every 30 minutes.

Rest

When done, remove turkey from oven, transfer to a cutting board and tent loosely with foil. Let rest 20–30 minutes before carving so juices redistribute. Reserve pan drippings for gravy: pour drippings through a fine-mesh strainer into a measuring cup, skimming off excess fat if desired; measure out about 150 ml drippings (more can be used for richer gravy).

Make Roux

While turkey rests, place a medium saucepan over medium heat. Melt 2 tbsp unsalted butter. Whisk in 3 tbsp all-purpose flour and cook, stirring constantly, for 1–2 minutes until the mixture is golden and bubbly but not darkened.

Add Stock and Drippings

Slowly whisk in 750 ml turkey or chicken stock, then add the reserved 150 ml pan drippings (including some fat for flavor). Bring to a gentle simmer, whisking to dissolve lumps. Simmer for 6–8 minutes until slightly thickened.

Season and Finish

Taste and add 1 tsp salt and 1/2 tsp black pepper (adjust to preference). If too thin, simmer a few minutes longer; if too thick, add a splash more stock. Strain gravy through a fine-mesh sieve into a serving gravy boat to remove solids and any remaining fat.

Cook Potatoes

Place peeled and cut potatoes in a large pot and cover with cold water by 2 cm. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 15–20 minutes.

Mash and Season

Drain potatoes well and return to warm pot. Mash using a potato masher or ricer until smooth. Add 75 g butter and warm 180 ml milk in a small saucepan or microwave until hot but not boiling. Stir milk into potatoes along with 60 ml sour cream if using. Season with 1 tsp salt and 1/2 tsp black pepper. Adjust butter, milk and seasoning to desired texture and taste.

Cook Vegetables

Bring a medium pot of salted water to a boil. Add baby carrots and cook for 4–6 minutes until almost tender. Add trimmed green beans to the same pot and cook together 2–3 minutes until vegetables are crisp-tender. Drain well.

Finish

Return vegetables to pot or a skillet over medium heat with 1 tbsp olive oil and 1 tbsp butter. Toss for 1–2 minutes to coat and heat through. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm until serving.

Serve cranberry sauce and prepared stuffing on the side if requested by guests. Reheat prepared stuffing according to package or recipe instructions (typically 180°C/350°F for 20–30 minutes) and warm cranberry sauce gently before serving.

Uncover rested turkey and transfer to a carving board. Remove twine. Slice breast meat across the grain into even slices. Separate legs and thighs, carve as desired. Arrange slices and pieces on a warmed platter. Spoon gravy over mashed potatoes or pass gravy at the table. Plate mashed potatoes, vegetables and turkey; offer cranberry sauce and stuffing as requested.