DifficultyIntermediateYields8 ServingsTotal Time3 hrs

Time: 40 minutes for every kg of turkey. It can take up to 2-3 hours depending on the size of your turkey. Defrost the turkey the night before.

Ingredients

Turkey
 1 large brined turkey (4-6kg), defrosted over-night
 200g salted butter
 2 tsp Hinds Spices Mixed Herbs
 1 Tbsp Hinds Spices - Chicken Spice
 2 Tbsp freshly chopped garlic
 1-2 L chicken stock
 2 x 200g Bisto Ready-to-eat Chicken gravy
 Hinds Spices Ground Black Pepper, to season
 Salt to season
 Tin foil
Sides
 6-8 large potatoes, peeled & cut into halves or quarters then par-boiled in salted water
 A splash of olive oil
 2 tsp Hinds Spices Potato Seasoning
 350-500g Cherry tomatoes
 2-4 baby cabbages cut into quarters
 A pinch of Hinds Spices Salt & Vinegar
 350g green beans, remove the stem if necessary, blanch in boiling water
 Rocket, for a side salad
 Rhodes Quality pickled onions, cut into quarters for a side salad

Method

Turkey
1

1 Preheat the oven to 180°C.

2

2 To make the herby garlic butter for basting the turkey, melt the butter in a small pot then add the Hinds Spices Mixed Herbs, Hinds Spices Chicken Spice & chopped garlic. You are going to baste the turkey with this mixture every 30-40 minutes using a basting brush.

3

3 Prepare a large & deep roasting tray with the turkey, pour over the chicken stock then baste the turkey with some of the herby garlic butter, place the turkey in the oven and roast for 40-50 minutes per kg of turkey.

4

4 Continuously baste the turkey with the herby garlic butter every 30-40 minutes.

5

5 Remove the turkey from the oven once it has cooked through to the bone, and the skin turns a golden-brown shade. Allow the turkey to rest for about 20-30 minutes before serving. Save the turkey juices from the roasting tray.

6

6 To make the turkey gravy, pour the roasting juices into a small pot, simmer on medium heat then add the Bisto Ready-to-eat Chicken Gravy.

Sides
7

7 For the roasted potatoes, arrange the boiled potatoes in an oven tray, add the cherry tomatoes, drizzle with olive oil & Hinds Spices Potato Spice, then roast in the oven for 30-40 minutes on 180°C until the potatoes are golden brown and crispy.

8

8 For the cabbages, grill the cabbages on a griddle pan, on the braai or in the oven for 10-15 minutes until tender, sprinkle a pinch of Hinds Spices Salt & Vinegar onto the cabbages.

9

9 Season the cooked green beans with salt and Hinds Spices Ground Black Pepper.

10

10 Combine the fresh rocket & Rhodes Quality Pickled onions in a salad bowl.

11

11 To serve, arrange the Herby Garlic Roasted Turkey on a large serving platter, arrange the roasted potatoes, cherry tomatoes, green beans and cabbage around the turkey & serve with the side salad of rocket and pickled onions. Serve with the turkey gravy, and some rice or bread rolls.

Chef's Tip
12

If you aren’t sure whether your turkey is completely cooked, cut into the thigh and check if the meat on the bone looks cooked. There should be no red juices coming out of the turkey once it is cooked. A brined turkey is more succulent and flavourful once it is roasted and is more forgiving – because of the brine it does not dry out easily. If you cannot find a brined turkey, use a standard turkey but be mindful of your cooking time and seasoning with salt and pepper.

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Ingredients

Turkey
 1 large brined turkey (4-6kg), defrosted over-night
 200g salted butter
 2 tsp Hinds Spices Mixed Herbs
 1 Tbsp Hinds Spices - Chicken Spice
 2 Tbsp freshly chopped garlic
 1-2 L chicken stock
 2 x 200g Bisto Ready-to-eat Chicken gravy
 Hinds Spices Ground Black Pepper, to season
 Salt to season
 Tin foil
Sides
 6-8 large potatoes, peeled & cut into halves or quarters then par-boiled in salted water
 A splash of olive oil
 2 tsp Hinds Spices Potato Seasoning
 350-500g Cherry tomatoes
 2-4 baby cabbages cut into quarters
 A pinch of Hinds Spices Salt & Vinegar
 350g green beans, remove the stem if necessary, blanch in boiling water
 Rocket, for a side salad
 Rhodes Quality pickled onions, cut into quarters for a side salad

Directions

Turkey
1

1 Preheat the oven to 180°C.

2

2 To make the herby garlic butter for basting the turkey, melt the butter in a small pot then add the Hinds Spices Mixed Herbs, Hinds Spices Chicken Spice & chopped garlic. You are going to baste the turkey with this mixture every 30-40 minutes using a basting brush.

3

3 Prepare a large & deep roasting tray with the turkey, pour over the chicken stock then baste the turkey with some of the herby garlic butter, place the turkey in the oven and roast for 40-50 minutes per kg of turkey.

4

4 Continuously baste the turkey with the herby garlic butter every 30-40 minutes.

5

5 Remove the turkey from the oven once it has cooked through to the bone, and the skin turns a golden-brown shade. Allow the turkey to rest for about 20-30 minutes before serving. Save the turkey juices from the roasting tray.

6

6 To make the turkey gravy, pour the roasting juices into a small pot, simmer on medium heat then add the Bisto Ready-to-eat Chicken Gravy.

Sides
7

7 For the roasted potatoes, arrange the boiled potatoes in an oven tray, add the cherry tomatoes, drizzle with olive oil & Hinds Spices Potato Spice, then roast in the oven for 30-40 minutes on 180°C until the potatoes are golden brown and crispy.

8

8 For the cabbages, grill the cabbages on a griddle pan, on the braai or in the oven for 10-15 minutes until tender, sprinkle a pinch of Hinds Spices Salt & Vinegar onto the cabbages.

9

9 Season the cooked green beans with salt and Hinds Spices Ground Black Pepper.

10

10 Combine the fresh rocket & Rhodes Quality Pickled onions in a salad bowl.

11

11 To serve, arrange the Herby Garlic Roasted Turkey on a large serving platter, arrange the roasted potatoes, cherry tomatoes, green beans and cabbage around the turkey & serve with the side salad of rocket and pickled onions. Serve with the turkey gravy, and some rice or bread rolls.

Chef's Tip
12

If you aren’t sure whether your turkey is completely cooked, cut into the thigh and check if the meat on the bone looks cooked. There should be no red juices coming out of the turkey once it is cooked. A brined turkey is more succulent and flavourful once it is roasted and is more forgiving – because of the brine it does not dry out easily. If you cannot find a brined turkey, use a standard turkey but be mindful of your cooking time and seasoning with salt and pepper.

Herby Garlic Roasted Turkey With All The Sides
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