Buttermilk-Marinated Roast Christmas Turkey

Recipe by: Sarah Butler

Tender, juicy roast turkey flavoured with aromatic herbs, garlic, and citrus. I cannot recommend this process enough; the meat is juicy and tender, not dry. Remember to rotate the turkey as it marinates for a nice overall result.

Buttermilk-Marinated Roast Christmas Turkey

SERVES

6

PEOPLE

Ingredients

  • For the marinade:

  • 1litre buttermilk

  • 3–4 garlic cloves

  • 6-8 orange slice

  • 4-5 sprigs of fresh rosemary

  • Handful whole peppercorns

  • 4-5 whole cloves

  • 1 cinnamon stick

  • Salt and pepper

  • For the roast

  • 3 onions, quartered

  • 3 carrots, chopped in large chunks

  • Fresh herbs (rosemary, thyme, bay leaves)

  • Garlic cloves

  • 150g Irish butter, softened

  • 2 tbsp fresh parsley, chopped

  • 2 garlic cloves, minced

  • 10 streaky rashers

  • For the gravy

  • Roasting tin with leftover turkey juices and vegetables

  • 2-3 tbsp plain flour

  • 500ml chicken or turkey stock (more if needed)

  • Salt and pepper, to taste

Method

  1. Prep time: 15 minutes + 24 hours marinating

  2. Cook time: Based on size (see panel below)

  3. Place the turkey in a large container or bag.

  4. Pour over buttermilk and add garlic, orange slices, herbs, spices, and a generous seasoning of salt, and pepper.

  5. Marinate in the fridge for 24 hours, turning the turkey every few hours to ensure even marination.

  6. Remove turkey and rub off excess marinade with kitchen paper.

  7. Place the turkey on a bed of onions, garlic, carrots, and herbs in a deep metal roasting tin.

  8. Mix softened butter with parsley and minced garlic. Stuff some under the skin and rub the rest over the bird.

  9. Lay the streaky bacon over the top of the turkey.

  10. Cover with foil. Roast as per weight/cooking time instructions.

  11. Use a food thermometer to ensure the internal temperature reaches 75°C.

  12. Cook for 3-3 ½ hours at 200°C/fan 180°C/ gas 4 until juices run clear.

  13. Baste every 30 minutes. Remove foil for the last 40 minutes to brown.

  14. Remove the cooked turkey from the roasting tin and place on a board to rest.

  15. Rest the turkey for at least 30 minutes after roasting to keep it juicy and easier to carve.

  16. To make the gravy, place the roasting tin over medium heat. Sprinkle flour into the juices and stir well to form a paste with the roasted vegetables.

  17. Gradually whisk in stock, scraping up all flavourful bits from the pan.

  18. Bring to a simmer and cook until thickened.

  19. Strain into a saucepan. Season to taste.

  20. Turkey Cooking Times

  22. Turkey Weight (unstuffed) - Approx. Cooking Time
  24. 2–3 kg (4–6 lb) 1 hr 45 min – 2 hr 15 min
  26. 3–4 kg (6–9 lb) 2 hr 15 min – 2 hr 45 min
  28. 4–5 kg (9–11 lb) 2 hr 45 min – 3 hr 15 min
  30. 5–6 kg (11–14 lb) 3 hr 15 min – 3 hr 45 min
  32. 6–7 kg (14–16 lb) 3 hr 45 min – 4 hr 15 min
  34. 7–8 kg (16–18 lb) 4 hr 15 min – 4 hr 45 min
  36. Add 20 – 30 minutes to the total time if the turkey is stuffed.

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