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    Butter-Roasted Turkey

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    Butter-Roasted Turkey

    A good size of turkey for the average family is 6.4kg oven-ready. This will easily feed 8 people with plenty left over for Boxing Day. Waitrose Bronze Feathered Free Range Turkey is an excellent choice. As there are so many accompaniments to the traditional lunch it is best to keep the turkey fairly simple.


    • 6.4kg Waitrose Bronze Feathered Free Range Turkey
    • 125g softened butter
    • Salt
    • Freshly ground black pepper


    1. Preheat the oven to 180ºC, gas mark 4. Remove the giblets from the turkey. Calculate the cooking time allowing 45 minutes per kg plus 20 minutes.
    2. Spread the butter over the turkey making sure that the thighs are particularly well covered. Place the bird breast-side down in a large roasting tin then season the turkey well with salt and pepper.
    3. Cover the turkey loosely with a large tent of turkey foil leaving plenty of space between the flesh and the foil. Secure the foil around the edges of the roasting tin.
    4. Cook the turkey for the calculated cooking time but remove the foil for the last 45 minutes. Increase the oven temperature to 200°C, gas mark 6 when you remove the foil and turn the turkey breast-side up. Baste frequently with the juices during this last period of cooking.
    5. Insert a skewer into the thickest part of the turkey thigh. If the turkey is cooked through the juices should run clear. If not cook the turkey for longer. Always check the turkey is cooked using this method - don't guess! Tip the turkey to let the juices run into the tin then place it onto a warmed carving plate. Cover the turkey loosely with foil and leave to rest for 10 minutes. This allows the turkey juices to rise to the surface, making the turkey more succulent to eat and easier to carve.

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    Cook's tips

    If you don't want a whole turkey, or your family prefer white meat, choose a Waitrose Turkey Breast Crown. They are quicker to cook and very simple to carve with no waste.


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