BETA
Herb roast turkey for the family table
A 5 kg unstuffed turkey with lemon, rosemary and butter, ready to carve and share.
270 minutes · Medium · 8 pieces / portions
Also allow: Allow 3–4 days refrigerator thawing for a frozen 5 kg bird; cooking time varies. Includes 30 minutes resting.
Original house recipe · Not yet kitchen-tested
Ingredients
- Whole turkey, thawed and unstuffed5 kg
- Butter80 g
- Lemon1 whole
- Fresh rosemary10 g
- Salt2 tsp
- Black pepper1 tsp
Keep this original batch size for consistent texture and setting.
Allergen notes
Milk in butter. Check turkey packaging for added ingredients and allergens.
Method
Thaw and prepare
Use a fully refrigerator-thawed, unstuffed 5 kg turkey. A frozen bird needs roughly 24 hours per 2.5 kg plus a margin; allow 3–4 days and check the cavity for ice. Keep it on a tray on the lowest fridge shelf. Never thaw on the counter. Heat oven to 180°C (350°F). Remove packaging, neck and giblets. Do not rinse poultry.
Season
Pat dry with paper towels. Wash the lemon and rosemary; cut lemon into quarters and chop rosemary leaves. Mix softened butter with rosemary, salt and pepper and spread over the skin. Place lemon loosely in the cavity without stuffing. Put turkey breast-side up on a rack in a deep roasting tray. Wash hands and sanitize raw-poultry tools and surfaces.
Roast and check
Roast in the centre of the oven for approximately 3–4 hours, tenting loosely with foil if the skin browns too quickly. Begin thermometer checks at 3 hours. Check the thickest breast and innermost thigh on both sides, avoiding bone: all checks must reach 82°C (180°F). Cook longer as needed; time and colour do not confirm safety.
Rest and carve
Transfer to a clean carving board, tent loosely and rest 30 minutes. Use clean utensils to carve. Keep hot food at 60°C or above until serving. Remove remaining meat from the carcass and refrigerate in shallow containers within two hours; use within 2–3 days or freeze. Reheat leftovers to 74°C (165°F).
This is one whole-bird batch, not a recipe to scale by multiplying the bird weight. For a different size, follow the packaging timing and use a thermometer.
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