1 whole Lowan Park turkey (note the weight for cooking time)
Table salt (for dry brining)
2–3 onions, sliced (for roasting bed)
Fresh rosemary sprigs
For the Honey–Herb Baste
Honey
Butter
Fresh rosemary, finely chopped
Garlic, finely diced
For the Gravy & Serving (Optional Enhancements)
Saltgang Secret Weapon Soy
Saltgang Hot Fermented Honey
For the Potatoes (Optional)
Chicken or turkey lard (for roasting potatoes)
METHOD
01. Pat your Lowan Park turkey dry and clean inner cavity. Take note of the weight of your turkey, you’re going to cook it for 40 mins per kilo
02. Dry brine by rubbing table salt all over—this helps give you crispy skin and more flavoursome and tender meat.
03. Place on a wire tray in a baking dish so the juice can drain and leave in fridge for at least 12 hours or up to 3 days.
04. Roast turkey at 190°C on a bed of onions and rosemary (you can use the drippings to make gravy). Cook for 40 mins per kg of weight.
05. While cooking, make a baste of honey, chopped rosemary, butter, and finely diced garlic. In the last 20 mins of cooking, baste turkey a couple of times.
06. Rest for about 30 minutes
If you want to try something a little different, boost your gravy with a splash of Saltgang Secret Weapon Soy, cook your potatoes in chicken or turkey lard and drizzle the finished turkey in a little of the Saltgang Hot Fermented Honey as well!
