Name: Paris butter roast turkey
Cook time: 210 min
Total time: 210 min
Yield: 12
Ingredients: Turkey; 5 kilogram whole turkey; 1 cup water; parsley, to garnish; thyme sprigs, to garnish; Paris butter; 250 gram unsalted butter, softened; 2 shallots, finely chopped; 2 clove garlic, crushed; 3/4 teaspoon sweet paprika; pinch cayenne pepper; 1 teaspoon worcestershire sauce; 2 teaspoon lemon zest, finely grated; 1 tablespoon chives, finely chopped; 2 tablespoon parsley, finely chopped; 2 tablespoon lemon juice

Paris butter roast turkey

Basted in the famously flavourful Café de Paris butter sauce, this roast turkey recipe creates a succulent, juicy bird. Despite a few ingredients on the list, Paris butter is truly just a delicious throw-together

Serves 12

Cook

3H 30M

Skip to Recipe

Ingredients

Turkey

5 kilogram whole turkey

1 cup water

parsley, to garnish

thyme sprigs, to garnish

Paris butter

250 gram unsalted butter, softened

2 shallots, finely chopped

2 clove garlic, crushed

3/4 teaspoon sweet paprika

pinch cayenne pepper

1 teaspoon worcestershire sauce

2 teaspoon lemon zest, finely grated

1 tablespoon chives, finely chopped

2 tablespoon parsley, finely chopped

2 tablespoon lemon juice

Method

1.Preheat oven to 180°C. Discard the neck of the turkey, then rinse the turkey under cold water. Pat dry with absorbent paper.

2.For the Paris butter, combine all the ingredients in a bowl.

3.Rub 2 tbsp of the Paris butter inside the large cavity of the turkey, then rub another 2 tbsp all over the turkey. Tie the legs together with kitchen string and tuck the wing tips under the turkey.

4.Place the turkey on an oiled wire rack in a large flame-proof baking dish. Pour water into the dish, cover tightly with greased foil and roast for 2 hours.

5.Uncover the turkey and roast for a further 1½ hours, basting every 20 minutes with more Paris butter until the turkey is browned all over and cooked through. Cover loosely to keep warm and rest for 20 minutes.

6.Serve the turkey garnished with herb sprigs and with the pan juices in a serving jug.