Roast turkey buffe with herb butter and nut stuffing
A turkey buffe is perfect if you prefer white meat. This one is flavoured with herbs and butter (doesn’t everything taste better with butter). Served with the Nut Stuffing this is sure to become a festive favourite.
How long will it take?
2 ½ hours plus resting time
What’s the serving size?
Serves 10 - 12
What do I need?
For the herb butter
- 250g unsalted butter, softened
- 8 sprigs fresh thyme, leaves only
- 2 sprigs of fresh rosemary, chopped leaves only
- 2 tablespoons fresh parsley leaves, chopped
- Salt
- Freshly ground black pepper
- 4-5 kg turkey buffe
For the stuffing
- 250g butter
- 2 brown onions, finely chopped
- 2 sprigs thyme, chopped leaves only
- 2 sprigs rosemary, chopped leaves only
- 400g white breadcrumbs
- 12 fresh sage leaves
- 2 lemons, zest only
- 100g pine nuts
- 2 teaspoons salt
- Freshly ground black pepper
- 6 tablespoons fresh parsley, chopped
How do I make it?
- Preheat oven to 200C.
- For the Herb Butter, mix herbs and butter together to form a paste. Season with salt and pepper and set aside.
- Use your fingers to separate the skin of the turkey from the flesh. Place herb butter under the skin and spread it out evenly. Season the turkey with salt and pepper and place in a roasting dihs.
- Cook in the oven for 15 minutes before reducing the heat to 180C and cooking for a further 1 ½ hours, or until the juices run clear. Cover the turkey and allow to rest for 30 minutes before carving.
- For the stuffing, melt butter in a large frying pan and sauté the onion for 10 minutes until it is soft. Add the herbs and cook for 1 minute before adding the breadcrumbs. Next add lemon zest, pine nuts and seasoning and cook for about 7 minutes until the breadcrumbs start to brown and crisp. Remove from the heat, add in the parsley and serve warm with the turkey.
