- 3 kg whole, free-range turkey
- 50 g butter
- 10 sage leaves
- 4 sprigs thyme
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the woodfired cooker to, well, whatever it goes to. 250°C is about usual at the start. Push the butter under the skin of the turkey breast with the sage, and plop the thyme in the cavity.
Roast the turkey for about 2 hours, turning the heat down from the initial high after 15 minutes to 200°C, then after an hour to 180°C. If you’re keen, you can also turn the bird over for half an hour in the middle of the cooking time to help keep the breast moist but be sure to brown the breast skin again at the end. Check that the bird is cooked at the deepest area, which is where the leg meats the breast. It should no longer be pink at this point.
Allow the bird to rest well in warm place, covered with foil. Carve and serve.