This roast turkey is very easy and gets really juicy and tender when baked in an oven bag. And it makes cleaning up a lot easier!
4 people made this
Makes: 1 roast turkey
1 (4kg) turkey
60g soft butter
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1 oven bag
For the gravy
2 tablespoons butter
1 tablespoon flour
Reserved cooking juices
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Method Prep:20min › Cook:3hr › Ready in:3hr20min
Preheat oven to 180 C / Gas 4. Make sure you have removed the bag of giblets from inside the turkey!
Make a small incision in the middle of each turkey breast and form a little pocket under the skin. Mix garlic and soft butter and stuff into the pockets. Rub turkey with salt, black pepper and paprika; transfer into the oven bag and tie the end.
Place turkey in large roasting pan with the breast side up. Roast for 2 to 2 1/2 hours, or until the juices in the thickest part of the thigh run clear or a meat thermometer reads 85 degrees C. If you prefer the skin to be golden and crispy, you can carefully remove the turkey from the oven bag 30 minutes before it is done, then continue roasting it.
When you remove it from the bag, pour all the cooking juices into a jug. Let it settle, then skim off as much fat as you like, reserving the remaining liquid for the gravy.
In a small saucepan melt butter and stir in flour. Brown for a minute and turn the heat to very low. Slowly pour in the reserved cooking liquid, stirring constantly, until the gravy is smooth. Season with salt and pepper to taste and serve with the turkey.