Cook a Succulent Christmas Turkey
SuperValu
SuperValu
Recipe - Monksland - Smith's
Cook a Succulent Christmas Turkey
Prep Time15 Minutes
Servings10
Cook Time330 Minutes
Ingredients
6.5 kg SuperValu Quality Irish Whole Turkey
100 g SuperValu Butter at room temperature
4 - SuperValu Carrot halved
5 sprigs SuperValu Fresh Sage
3 cloves SuperValu Garlic optional
1 - SuperValu Lemon halved
2 - SuperValu Onion quartered 
1 pinch Pepper
1 pinch SuperValu Salt
Directions
- Preheat your oven to 180°C. 
- Carefully lift the skin over the turkey breast and rub butter directly onto the meat beneath. Make sure your hands are clean before starting this step.
- Stuff the bird's cavity with lemon, sage, and garlic, if you're using them. Plan for 20 minutes per pound cooking time plus an additional 20 to 30 minutes.
- Arrange carrots and onions on a large roasting tray and place the turkey on top. Season generously with salt and pepper, then put it in the preheated oven. 
- After 20 minutes, reduce the oven temperature to 160°C and loosely cover the turkey with aluminum foil. Continue roasting until the turkey is fully cooked, aiming for an internal temperature of 70°C, or until the juices run clear when a skewer is inserted into the thickest part of the leg. 
- Remove the foil during the last 20-30 minutes of cooking to crisp up the skin. 
- Once the turkey is done, let it rest for 15-20 minutes before carving. 
15 minutes
Prep Time
330 minutes
Cook Time
10
Servings
Recipe
- Preheat your oven to 180°C. 
- Carefully lift the skin over the turkey breast and rub butter directly onto the meat beneath. Make sure your hands are clean before starting this step.
- Stuff the bird's cavity with lemon, sage, and garlic, if you're using them. Plan for 20 minutes per pound cooking time plus an additional 20 to 30 minutes.
- Arrange carrots and onions on a large roasting tray and place the turkey on top. Season generously with salt and pepper, then put it in the preheated oven. 
- After 20 minutes, reduce the oven temperature to 160°C and loosely cover the turkey with aluminum foil. Continue roasting until the turkey is fully cooked, aiming for an internal temperature of 70°C, or until the juices run clear when a skewer is inserted into the thickest part of the leg. 
- Remove the foil during the last 20-30 minutes of cooking to crisp up the skin. 
- Once the turkey is done, let it rest for 15-20 minutes before carving. 
