Roast Turkey with Jason's Hill Beatrix Reserve

A beautifully golden, juicy roast turkey with fragrant herbs, garlic and butter — the perfect centrepiece for a special family lunch or festive table.

Serves: 8–10 |  Prep Time: 30 minutes | Cook Time: 2½–3 hours | Resting Time: 30 minutes | Total Time: Approximately 3½–4 hours

Ingredients

For the Turkey

  • 1 whole turkey, approximately 4–5 kg, fully thawed
  • 150 g unsalted butter, softened
  • 4 cloves garlic, finely minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme leaves
  • 1 tbsp fresh sage, finely chopped
  • 1 lemon, zested and halved
  • 1 onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 cups chicken or turkey stock
  • 2 tbsp olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

For the Gravy

  • 2 tbsp turkey drippings
  • 2 tbsp plain flour
  • 2 cups chicken or turkey stock
  • Salt and black pepper, to taste

Method

1. Prepare the Turkey

Remove the turkey from the refrigerator about 1 hour before cooking to allow it to come closer to room temperature.

Remove the giblets and neck from the cavity, if included. Pat the turkey thoroughly dry with paper towel. Dry skin is essential for achieving that beautiful golden, crispy finish.

Preheat the oven to 180°C.

2. Make the Herb Butter

In a bowl, combine the softened butter, minced garlic, rosemary, thyme, sage and lemon zest. Season generously with salt and freshly ground black pepper.

Mix until well combined.

3. Butter the Turkey

Gently loosen the skin over the turkey breast using your fingers, being careful not to tear it.

Spread approximately half of the herb butter underneath the skin, directly onto the breast meat. Rub the remaining butter all over the outside of the turkey.

Drizzle with olive oil and season the skin with additional salt and pepper.

4. Prepare the Roasting Tray

Place the onion, carrots and celery in the bottom of a large roasting tray.

Place the turkey breast-side up on top of the vegetables.

Place the lemon halves inside the cavity together with a few extra sprigs of rosemary, thyme and sage.

Pour the chicken or turkey stock into the bottom of the roasting tray. The liquid should sit underneath the turkey rather than cover the vegetables.

5. Roast

Place the turkey in the preheated oven and roast at 180°C.

As a general guide, allow approximately 30–35 minutes per kilogram, although cooking time will vary depending on the size and shape of the turkey.

After approximately 1 hour, check the turkey. If the skin is becoming too dark, loosely cover the breast with aluminium foil and continue roasting.

Baste the turkey with the juices from the roasting tray every 30–45 minutes to help keep the meat moist and flavourful.

6. Check for Doneness

The safest way to determine whether the turkey is ready is by using a meat thermometer.

Insert the thermometer into the thickest part of the thigh, avoiding the bone. The turkey should reach an internal temperature of 74°C.

Once cooked, remove the turkey from the oven.

7. Rest the Turkey

Transfer the turkey to a large cutting board or serving platter and loosely cover it with foil.

Allow it to rest for at least 30 minutes before carving.

This is an important step — resting allows the juices to redistribute through the meat, resulting in a juicier turkey.

8. Make the Gravy

While the turkey rests, pour the roasting-tray juices through a sieve into a jug. Skim off excess fat, reserving approximately 2 tablespoons of the fat and juices.

Place a saucepan over medium heat and add the reserved drippings.

Whisk in the flour and cook for 1–2 minutes.

Gradually whisk in the chicken or turkey stock, followed by the strained roasting juices.

Continue whisking until the gravy thickens and becomes smooth.

Season with salt and freshly ground black pepper to taste.

9. Carve and Serve

Remove the legs and thighs first, followed by the breasts. Slice the breast meat against the grain into even slices.

Arrange the turkey on a serving platter and spoon over a little gravy. Serve the remaining gravy on the side.

Helpful Tips

For extra-crispy skin: Make sure the turkey is thoroughly dried before adding the butter.

For extra flavour: Prepare the herb butter the day before and keep it refrigerated. Bring it back to room temperature before using.

Don't skip the resting time: This is one of the easiest ways to ensure your turkey stays juicy.

Use the thermometer: Cooking time is only a guideline. Internal temperature is the most reliable way to know when your turkey is ready.