Preparation Time: 15 minutes
Cooking Time: 2 hours 30 minutes + 30 minutes resting
Serves: 4
| Ingredients | Preparation |
|
4kg free range turkey Sea salt and freshly ground pepper, to season Spice mix 1 tbsp smoked sweet paprika 2 tsp onion powder 2 tsp garlic powder 2 tsp cayenne 2 tsp ground black pepper 2 tsp dried thyme 4 tbsp melted butter |
1. Preheat oven to Hot air 200°C + 80% humidity. 2. Rinse the turkey with cold running water and gently pat dry with paper towel. Place in Gastronorm roaster. Tie the legs with kitchen string. Mix all the spices with the melted butter. Brush liberally over the turkey. 3. Place in oven on shelf position 1, set Core temperature probe to 70°C and cook for 20 minutes. Reduce oven to Hot air 180°C + 60% humidity and cook for a further 20 minutes. Reduce oven to Hot air 160°C + 30% humidity and continue cooking, basting intermittently, until Core temperature probe reaches 70°C. Approximately 2 hours 30 minutes. 4. Remove from oven and rest, loosely covered with foil, for 30 minutes. To finish 1. Carve the turkey and serve with pan juices or gravy. |
