Simplest Roast Turkey Buffe with Turkey Gravy
This is the simplest method for roasting a turkey, so a meat thermometer is essential here!
- 4.3kg Turkey Buffe (if your turkey is a different size to this, no worries - just make sure you use a meat thermometer to get the most accurate cooking time for your bird)
- Olsson's Gin Salt (or salt flakes and pepper)
- Olive oil
- Preheat oven to 180C.
- Pat the turkey skin dry with paper towels, then rub all over with Olssons Gin Salt (or salt flakes and pepper) and olive oil, making sure you don't go overboard (if you use too much salt your gravy will come out too salty). Allow the turkey to lose some of its chill by leaving on the bench for up to an hour prior to roasting (if you feel comfortable and it's not too hot outside!).
- Place on a trivet (if you have one) in the centre of a baking tray. If you don't have a trivet, you could also lay down a bed of onion underneath the bird. Fill the bottom of the tray with 4 cups of water or whatever amount you need to nicely fill the bottom of the roasting tray - or you can also a bit of low sodium chicken broth for extra flavour if you wish.
- Roast until the thickest part of the breast reaches about 67C (for a 4.3kg buffe, this was 2.5 hours for us), basting with turkey juices every30 mins or so. Remove from the oven and let it 'rest up' to a final temperature of 69C.
- Pour the turkey juice into a bowl or jug and set aside. On the stove, combine 1tbsp of butter and 1 tsp of cornflour.
- Slowly pour in turkey juices (you may not need to use all of it, so make sure you don't pour it all in at once), mixing well, and allow to thicken to your desired consistency.