Chefs Delight Garlic Herb Butter Roast Turkey Recipe by Chef George Mathu

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Garlic Herb Butter Roast Turkey Recipe by Chef George Mathu

This week’s try it at home Chef Delight Festive Recipe “Garlic Herb Butter Roast Turkey” is brought to you by Chef George Mathu of Sarova Panafric and sponsored by Chefs Delight Awards

 

INGREDIENTS 

ROAST TURKEY

  • 6 kg whole turkey, skin on (fully defrosted, washed, giblets and neck removed)
  • 3 heads garlic cut in half horizontally divided
  • 3 slices lemon and orange divided
  • 6 sprigs thyme divided
  • 6 sprigs of rosemary divided
  • 1/2 cup olive oil divided

 

HERB BUTTER

  • 4 ounces (125 g) unsalted butter
  • 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme
  • 4 teaspoons minced garlic
  • Salt
  • Cracked Pepper

 

BENEFITS FOR THE INGREDIENTS USED IN THE OVEN BASED TURKEY

  • Whole turkey – a fresh or frozen and fully thawed turkey can be used here.
  • Unsalted butter – this adds delicious moisture and flavour to the turkey and helps that skin brown nicely.
  • Fresh herbs – I like to use rosemary, thyme and parsley. They are classic poultry seasonings. Sage can be substituted (for thyme or rosemary) if preferred.
  • Lemon and orange– this adds a faint citrus flavour which pairs beautifully with turkey. If you love that flavour feel free to double up.
  • Onion, star Anis and garlic – these are added to the cavity of the bird and those flavours steam and infuse into the meat.

 

METHOD OF PREPARATION 

Rest turkey, preheat oven: Let turkey rest at room temperature for 1 hour. Transfer oven rack 1 level below centre and preheat oven to 350 degrees near the end of resting.

Remove neck and giblets: Remove neck and giblets from turkey (these are found in the cavity, inside rib area, and often the v-shaped collarbone (wishbone) area of the turkey underneath the skin. Save them for gravy if that’s the type of gravy you prefer) and remove any pin feathers left behind.

Dab dry, fold wings under, season cavity: Pat outside of turkey well with paper towels and dry inside as well. Tuck wings under turkey. Season cavity well with salt and pepper.

Make butter-herb mixture: In a mixing bowl stir together butter, lemon zest, thyme and rosemary.

Create a pocket of space for butter underneath skin: Using the back end of a wooden spoon and starting at the back end of the turkey, carefully separate and loosen the skin from the breast leaving skin intact between breasts, front area and sides. Be careful not to puncture and tear skin or butter will melt out as it bakes.

Place in the roasting rack: Arrange the 4 halves of garlic cut-side down on the bottom of the pan with 4 sprigs each of thyme and rosemary, half of the olive oil and 1 slice of lemon and orange. Transfer turkey to a large roasting pan with a roasting rack.

Stuff portion of butter under the skin: Using the end of the spoon again stuff and spread about 1/3 of the butter total into each portion and rub hands over turkey skin to smooth around.

Spread remaining butter over turkey: Rub the remaining 2/3 of the butter all over the turkey, except the underside. Season well with salt and pepper.

Stuff cavity with aromatics: Stuff onion, garlic, 5 pieces of star anis, orange, lemon and parsley into the cavity of the turkey.

Truss if desired: Tie legs with kitchen twine if you want a better presentation.

Bake to 165 degrees: Bake in preheated oven until a thickest centre portion of the thigh without touching bone registers 75 degrees on a probe thermometer or instant-read thermometer, about 2 1/2 – 3 1/2 hours, while tenting top of turkey with aluminium foil as needed to prevent excessive browning.

Rest and carve: Let the turkey rest 10 minutes at room temperature before carving.

TIP

To ensure a moist turkey be careful not to over-cook. If you bake turkey breast past 75 degrees it will start to dry out. The thigh should reach 85 degrees.

 

ROASTING TIPS

  • Before roasting, slather it with garlic herb butter all over and under the skin to help retain all of the juices. I find melted butter works better to get all of those flavours evenly over the bird.
  • Place turkey, breast-side down, over the garlic, lemon and herbs. The aromatics will continuously cook through the meat — from the inside and outside.
  • Slather it with garlic herb butter during the cooking process. This creates an incredible golden skin.
  • Take your time. Don’t speed up the cooking process while roasting as it may cook unevenly.
  • A meat thermometer is crucial to help you know exactly when your turkey is cooked through.

Try this Garlic Herb Butter Roast Turkey recipe it is succulent and tender on the inside with a golden, buttery skin and so much flavour! You will definitely enjoy

 

Meet Chef George Mathu of Sarova Panafric

Started his culinary journey at Windsor Golf in the year 1994 as an occasional casual steward, after four-month he was taken in as a seasonal casual until the year 1997 when he was employed as a steward. He used to finish his duties faster so that he could get time to assist the cook and from this, his passion started growing day by day and eventually got a chance to be a staff cook.

In 2005, he joined Kenya Utalii College as an apprentice student and he managed to be the best culinary student. A year later after his graduation, he joined Sarova Panafric and he has worked at different portfolios and his current position is an Executive Sous Chef.

Throughout my career, I have learned to be disciplined, perseverant, flexible, patient and hard working.

Chef George Mathu
Creative Culinary Artist

 

 

 

 

A Chefs Delight Awards Nominated Chef

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