Roast Turkey

Yes. Make the herb butter and rub it under the skin the evening before, then cover and refrigerate. Remove from the fridge 1 hour before roasting and proceed as directed. Do not stuff the cavity until just before roasting.

Overcooking is the main culprit—use a thermometer and pull the turkey out the moment it reaches 74°C in the thickest part of the thigh. Brining overnight (see Turkey Brine recipe) also helps tremendously. And resting for 20–30 minutes is essential: it allows the meat to reabsorb its juices.

Stuffing the cavity adds cooking time and risks uneven cooking if the stuffing is dense. Instead, loose aromatics like lemon, onion, and herbs in the cavity add flavour without compromising safety or timing. Cook any dressing separately in a baking dish.

Roasting at 190–200°C will brown the skin faster, but lower temperatures (170–180°C) ensure the meat cooks evenly and stays moist. If you do roast hotter, watch the skin closely and tent it with foil as soon as it turns dark gold to prevent burning.

Shredded or sliced cooked turkey keeps in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven (160°C) with a little stock to restore moisture, or use in soups, salads, and sandwiches.

Yes, for up to 3 months in an airtight freezer bag or container. Thaw overnight in the fridge before reheating. Cooked turkey is more forgiving to freeze than raw poultry.