Orange and Thyme Turkey Buffe
Infused with thyme butter and orange this is a fantastic option for Christmas
How long will it take?
2 ¼ hours
What’s the serving size?
Serves 10 -12
What do I need?
- 4 – 5 kg turkey buffe
- 4 tbsp chopped thyme leaves
- 100g butter, softened
- 2 large oranges, 1 thinly sliced, 1 cut in half
- 3 tbsp vegetable oil
- Salt and pepper
How do I make it?
- Preheat oven to 200C.
- Loosen skin on turkey by pushing your fingers between the skin and the meat, being careful not to tear the skin.
- Mix thyme leaves with butter in a bowl until combined. Smear butter mix under the skin and then arrange orange slices on top of the butter neatly under the skin.
- Place turkey in a roasting dish, rub with oil and season. Cook for 1 ½ to 2 hours, or until juices run clear. During cooking baste occasionally and cover with foil if the skin is browning too quickly.
- 15 minutes before the end of cooking squeeze the juice from the orange halves over the turkey, and return to oven uncovered to get the skin crispy.
- Remove from oven when cooked and rest, covered for 30 minutes before serving.
