Prepare this turkey to your own taste! Stuff with your favourite filling and top with your favourite herbs. Preparation and cooking time lies between 3-4 hours. Please note this does not include thawing of the Turkey which takes about 48 hours when preparing from frozen.
Place the turkey in the freezer immediately upon receipt. Defrost the turkey for 48 hours by placing it in the refrigerator so it can thaw gently for 48 hours. Once the turkey has been defrosted you can not refreeze it. Prepare your the turkey within 4 days after thawing.
Preheat the oven to 200°C. Use paper towel to pat dry the turkey inside and out. If you prefer a stuffed turkey a homemade stuffing can easily be made of different fruits, herbs, nuts and berries. Choose the flavours you prefer!
Close the opening with the a rope and toothpicks, as if you were tying your laces.
Coat the turkey thoroughly with softened butter and rub it with salt and pepper.
Place the turkey in the roasting pan or a wire rack. Remove the black plastic protective sleeve from the thermometer and stick the thermometer between the leg and chest of the turkey. It is important to place it correctly in order to read the temperature. The thermometer will stay in place while the turkey is cooking.
Place the turkey into the oven over the baking tray. After 20 minutes, reduce the temperature to 120°C. You can speed this up by leaving the oven door ajar for 5 minutes.
Whilst cooking regularly brush the turkey with drippings from the baking tray. If the turkey is browning too quickly, cover it with aluminium foil. Also check the core temperature at least every hour to see if it has reached the ideal core temperature of 70°C.
After 2 - 3 hours, your turkey should be close to the ideal core temperature of 70°C. Check the thermometer and use a skewer to pierce the meat. If the juice runs clear, your turkey is cooked.
Is your turkey not quite up to the ideal core temperature of 70°C cover it with aluminum foil to prevent it from becoming too dry and keep cooking it whilst regulary checking the temperature. When it hits the right temperature and the juices run clear your turkey is ready!
Almost finished! Remove the turkey from the oven and cover it loosely with aluminum foil. Let the turkey rest for another 15 minutes.
Using a sharp knive your turkey is now ready to be carved. Enjoy and happy holidays!