A Christmas family favourite, with no fuss and masses of flavour
Carbs per serving:
1 x 4kg turkey, giblets discarded
4 tbsp. unsalted butter, softened
Kosher salt and freshly ground black pepper
Preheat oven to 180°C
Place 2 cups water in a roasting pan; top with a roasting rack.
Loosen skin on turkey breasts, starting at the neck, and rub butter under skin. Season turkey (including the cavity) with 2 teaspoons salt and 1 teaspoon pepper; place on the roasting rack. Tie legs together with kitchen twine and tuck wings under.
Roast, basting every 30 minutes and tenting with foil if skin becomes too dark, until the internal temperature (in the thickest par of the thigh) reaches 75°C (approx 2 1/2 to 3 hours).
Gently tilt turkey to release juice from cavity into the pan. Transfer turkey to a cutting board; rest for at least 30 minutes before carving.