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Roasted turkey buffet recipe

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Juicy and tender turkey breast on the bone, our guide for cooking is 35 minutes per kilo, for this recipe we are using a 5kg buffet.
By
Peter Bouchier
December 3, 2019
12
servings
45
minutes
10
m prep +
35
m cook
153
calories

Equipment

Oven
Oven
Meat thermometer
Meat thermometer

Ingredients

  • turkey buffet (5kg)
  • 1 tbsp olive oil
  • 2 tsp salt and pepper
  • 1 packet Peter Bouchier chicken stock - optional
  • 1 lemon – optional

Method

1.

Preheat fan forced oven to 160°C.

2.

Rub lemon juice onto the skin of the turkey buffet.

3.

Brush the top of the turkey with olive oil, salt and pepper. The buffet may be stuffed using the rib-cage cavity or under the skin of the neck.

4.

Cover turkey buffet with foil & place in oven dish with a cup of chicken stock or water.

5.

Place the oven dish in the oven. The turkey buffet will take approximately 35-40 minutes per kilo to cook. For a 5kg buffet, that's around 5 hours and 25 minutes.

6.

Baste the turkey with pan juices every half hour during cooking.

7.

Remove turkey from the oven with 30 minutes of cooking time remaining and carefully remove the foil.

8.

Return to oven and cook until skin is crisp and golden brown. If using a meat thermometer, ensure internal temperature reaches 70° C.

9.

Remove from oven and allow to rest for 20 minutes before carving.

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About the author

Peter Bouchier is Melbourne's leading premium butcher. We have three locations across Melbourne, and we're dedicated to providing the very best products for our customers.

Keywords:

turkey buffet, turkey buffe, turkey buff, turkey

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