Garlic Butter Roasted Rolled Turkey
Juicy and succulent, our deboned and rolled turkey couldn't be easier to make! Rubbing it with garlic and rosemary-flavoured butter makes it an absolute showstopper!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Not included in your delivery
Start turkey once ciabatta is toasted and cheese log is in the fridge! Peel, then mince or grate 2 garlic cloves. (NOTE: The remaining garlic will be used in the veggie medley.)Combine 1 tbsp room-temperature butter, 1 tbsp chopped rosemary and minced garlic in a small bowl.
Remove plastic from turkey roll and discard, keeping the netting intact, then pat turkey dry with paper towels. Place turkey in a 9x13-inch roasting pan, then season all over with 1/4 tsp salt and 1/8 tsp pepper. (NOTE: Do not use a glass or Pyrex dish to roast turkey.)
Spread rosemary-garlic butter over top of turkey.Cover turkey with foil. Roast turkey in the middle of the oven until golden-brown, 2 hrs. (NOTE: Turkey will finish cooking in step 4.)
When turkey has cooked for 2 1/2 hrs, carefully remove the foil, then add 1 cup water to the roasting pan.Return to the middle of the oven. Cook turkey uncovered for 15-20 min, until cooked through.**
When turkey is cooked through, carefully transfer to a carving board or another baking sheet. Cover with foil and let rest for 20 min. (NOTE: Turkey will release juices as it rests!) Reserve turkey juices in the roasting pan for Cream of Turkey Gravy.After 20 min, remove the netting and carve turkey into 1/4-inch slices. Transfer turkey to a serving platter.