Peter Lehmann Orange & Thyme Turkey Buffe
SERVES: 10 - 12
TOTAL TIME: 2 HOURS 15 MINUTES
4 – 5 kg turkey buffe
4 tbsp chopped thyme leaves
100 g butter, softened
2 large oranges, 1 thinly sliced, 1 cut in half
3 tbsp vegetable oil
Salt and pepper
Preheat oven to 200ºC.
Loosen skin on turkey by pushing your fingers between the skin and the meat, being careful not to tear the skin.
Mix thyme leaves with butter in a bowl until combined. Smear butter mix under the skin and then arrange orange slices on top of the butter neatly under the skin.
Place turkey in a roasting dish, rub with oil and season. Cook for 1 ½ to 2 hours, or until juices run clear. During cooking, baste occasionally and cover with foil if the skin is browning too quickly.
15 minutes before the end of cooking, squeeze the juice from the orange halves over the turkey, and return to oven uncovered to get the skin crispy.
Remove from oven when cooked and rest, covered for 30 minutes before serving.