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.
| Servings | 12 |
| Preparation time | 10 mins |
| Cooking time | 175 mins |
| Calories | 153 |
EQUIPMENT
- Oven
- 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
- Preheat fan forced oven to 160°C.
- Rub lemon juice onto the skin of the turkey buffet.
- 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.
- Cover turkey buffet with foil & place in oven dish with a cup of chicken stock or water.
- Place the oven dish in the oven. The turkey buffet will take approximately 35 minutes per kilo to cook. For a 5kg buffet, that's around 2 hours and 55 minutes.
- Baste the turkey with pan juices every half hour during cooking.
- Remove turkey from the oven with 30 minutes of cooking time remaining and carefully remove the foil.
- Return to oven and cook until skin is crisp and golden brown. If using a meat thermometer, ensure internal temperature reaches 70° C.
- Remove from oven and allow to rest for 20 minutes before carving.
