Garlic Butter Roasted Rolled Turkey
with Rosemary
Juicy and succulent, our deboned and rolled turkey couldn't be easier to make! Rubbing it with garlic and rosemary-flavoured butter makes it an absolute showstopper!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2000 g
Rolled Turkey
1 tbsp
Rosemary
2 unit(s)
Garlic, cloves
1 tbsp
Unsalted Butter
(Contains Milk)
Not included in your delivery
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Start turkey once ciabatta is toasted and cheese log is in the fridge! Peel, then mince or grate 2 garlic cloves. (NOTE: The remaining garlic will be used in the veggie medley.)Combine 1 tbsp room-temperature butter, 1 tbsp chopped rosemary and minced garlic in a small bowl.
Remove plastic from turkey roll and discard, keeping the netting intact, then pat turkey dry with paper towels. Place turkey in a 9x13-inch roasting pan, then season all over with 1/4 tsp salt and 1/8 tsp pepper. (NOTE: Do not use a glass or Pyrex dish to roast turkey.)
Spread rosemary-garlic butter over top of turkey.Cover turkey with foil. Roast turkey in the middle of the oven until golden-brown, 2 hrs. (NOTE: Turkey will finish cooking in step 4.)
When turkey has cooked for 2 1/2 hrs, carefully remove the foil, then add 1 cup water to the roasting pan.Return to the middle of the oven. Cook turkey uncovered for 15-20 min, until cooked through.**
When turkey is cooked through, carefully transfer to a carving board or another baking sheet. Cover with foil and let rest for 20 min. (NOTE: Turkey will release juices as it rests!) Reserve turkey juices in the roasting pan for Cream of Turkey Gravy.After 20 min, remove the netting and carve turkey into 1/4-inch slices. Transfer turkey to a serving platter.
