Try NEW Connacht Gold Butter with Sea Salt to give your Turkey some extra flavour this Christmas!
100g Connacht Gold Butter with Sea Salt
2 tsp freshly ground black pepper
4.5kg (10lb) turkey, with giblets removed and cavity wiped clean
3 large onions, halved
1. The turkey should be prepared the night before. Season the birds cavity.
2. Rub the Connacht Gold Butter with Sea Salt all over the bird and season with black pepper. Fold a large piece of greaseproof paper to double thickness and lay over the breast to protect it during the cooking.
3. Leave it in the fridge overnight.
4. On the day of cooking, heat the oven to 220C/gas mark 7.
5. Take the turkey out of the fridge and allow it to come to room temperature while the oven is heating up.
6. Put the onions in a large roasting tray. Put the turkey on a trivet or wire rack in the tray.
7. Pour one cup of boiling water into the bottom of the tray, then cover the whole thing with greaseproof paper and two layers of foil, making sure it is sealed around the edges.
8. Cook for 20 minutes, then reduce the temperature to 200C/gas mark 6.
9. After 90 minutes, remove the foil and greaseproof paper.
10. Cook for a further 40 minutes and don’t open the oven door until the cooking time is up.
11. To test if it is cooked, insert a skewer or knife blade into the point where the thigh joins the breast – if cooked properly, the juice should run clear.
12. If it is pink, cook it for another 20 minutes and test again. Leave the turkey to rest in a warm place for at least 15 minutes before carving.
13. Strain the juice from the bottom of the tin into a large jug – the fat will rise to the top, leaving the aromatic turkey and onion juice beneath.
14. Skim off the fat and use the juices to make a gravy, or else serve it as it is.