French Roast Turkey

Turkey isn’t just for Christmas – try this recipe and see!

Serves 12


  • 1 large whole turkey, neck and giblets removed
  • 500g coarse salt
  • 125g butter, melted
  • 2 large onions, peeled and chopped
  • 4 carrots, peeled and chopped
  • 4 stalks celery, chopped
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 250ml dry white wine


  • Rub the turkey inside and out with the coarse salt. Place the bird in a large stock pot, and cover with cold water. Place in the fridge, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
  • Preheat oven to 180 C / Gas mark 4. Thoroughly rinse the turkey, and discard the brine mixture.
  • Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting tin. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting tin, and cover with the white wine.
  • Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 74 degrees C. Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
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