A Christmas family favourite, with no fuss and masses of flavour

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  • 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. 
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