Butter Roasted Turkey



Serves: 8 - 10

Prep Time: 25 Minutes

Cook Time: 2.5 - 3 Hours + 1 Hour Resting


3-4kg turkey

125g salted butter

Salt and pepper

1tsp dried sage



1 litre water

500g salt

500ml cider vinegar

1 bulb garlic

Bunch thyme

6 bay leaves

1tbsp peppercorns


  1. Preheat the oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
  2. Remove the turkey from the fridge 1 hour before you cook it to bring it to room temperature.
  3. Rub the butter evenly over the whole bird and season with salt, pepper and dried sage.
  4. Cook for 2½ to 3 hours, basting every 20 minutes and turning the tray to balance any hotspots. 
  5. The turkey is ready once the internal temperature at the thickest part of the bird is at 65°C. Use a temperature probe to ensure you get an accurate reading.
  6. Remove the turkey from the oven, place on a suitable platter and cover with a layer of greaseproof paper, a layer of tinfoil then a clean tea towel. Rest for 1 hour. This is very important to keep the turkey juicy. 
  7. Keep all the juices from the tray to make the gravy.
  8. When you're ready to serve, pop the turkey back in the oven for 2 minutes to warm the outside, then carve.


If you want to take the turkey to the next level, brine the turkey to make it extra juicy.


  1. Bring to the boil 1 litre water, 500g salt, 500ml cider vinegar, 1 bulb garlic, bunch thyme, 6 bay leaves and 1tbsp peppercorns. 
  2. Add 5 litres of cold water and place in a large plastic tub that could hold a turkey.
  3. Once the liquid is fridge cold, add the turkey and brine overnight in a cold place (up to 10 hours). Add extra water if the turkey is not fully submerged and place a plate on top to keep it under the liquid. 
  4. Remove from the brine, pat dry and follow the cooking instructions.