This recipe is great for the holidays. it also showcases how to achieve the perfect roast using the Miele oven.
Appliance: Miele Oven with Food Probe
Brine the turkey at least 18 hours to 24 hours. Before roasting, loosen the skin over the turkey so you can get your hands underneath it.
Mix the 150g of butter, garlic, mixed herbs, salt, black pepper, lemon and orange juice, and paprika in a bowl. Transfer everything to a saucepan and melt. Scatter in the onions and carrots on the baking tray. Put a roasting rack over the tray and sit the turkey on top. Stuff the squeezed and whole lemons in the turkey cavity with the herb stalks.
Lift the skin and spoon a generous amount of the melted butter mix herb underneath and above the skin, then massage the skin to spread it out. Brush most of the remaining butter all over the turkey. Stuff the cubed butter underneath the skin as well. For a neat finish, tie the wings and legs together.
Place the turkey in the oven, ensure the food probe is inserted at the thickest part of the turkey (the breast). Using the auto roast function, set the oven temperature at 175C, and set the core temperature of the turkey at 74C.
Put the turkey on a platter, then serve with the gravy and other trimmings of your choice.
4 kg oven-ready turkey
Salt, to taste
Black pepper, to taste
6 garlic cloves, finely grated
200g butter, 150g melted, 50g cubed
Large handful of mixed herbs ( parsley, thyme, sage and rosemary picked and chopped, stalks reserved, plus extra thyme and herbs to serve-optional)
2 lemons, one halved, 1 juiced
2 oranges, one halved, 1 juiced
2 onion, roughly chopped
4 carrots, roughly chopped