- 3,5 kg turkey with giblets(separated to use for the gravy, see recipe)
- Flavored butter (see recipe)
- 1/3th of the stuffing (see recipe)
- 4 clementine’s
- few figs of sage
- few figs of rosemary
- few figs of thyme
- 1 tsp nutmeg
- sea salt & ground pepper
- Get your turkey out of the fridge 2 hours before going into the oven.
- In this time you can start with your stuffing, flavored butter and the basic of the gravy.
- Wipe down the outside and inside of the turkey with kitchen paper to remove moisture.
- Preheat the oven at 180 degrees.
- Carefully loosen the skin by the neck freeing it from the meat, you can do it with a spoon or just using your fingers, don’t try to get holes in it. This is where you place the stuffing, tuck the skin back underneath to avoid leaking out yummy juices.
- Then turn over the turkey and loosen the skin on the other side, this is where you put the flavored butter under the skin, again go slowly don’t try to get holes. Massage the butter till it covers almost all the meat. Tuck back the skin again.
- Then rub the figs of mixed herbs a little and put it into the cavity, also add the clementine. Don’t over fill the cavity cause this will undermine the heat flow.
- Rub some more butter on the top season with sea salt, ground pepper and nutmeg. Get some herbs on top with maybe even some left over dried cranberry’s.
- Place the turkey onto the roasting tray on top of the vegetables and giblets for the gravy.
- Cover with tinfoil also the legs! place the meat thermometer(it should be at least between 60-70 degrees at the end)
- Time get in in the oven. About 35-40 minutes per kg, check every 30 minutes and sprinkle it with the juice. Remove the tinfoil the last 15 minutes of the baking time to get crispy skin.
- Let the turkey rest for 1-2 hours in tinfoil and put a cloth on top.
- While resting it is time to finish the gravy and prepare or cook your side dishes.
I adjusted the cooking time in this recipe since it was to long for my size of turkey, so you don’t make the same mistake as I did 😉