Roast Turkey Ala Naked Chef

READY IN: 5hrs




  • Wash the turkey and pat it dry.
  • Cut off the wings, and reserve them.
  • Take the edge of the skin covering the turkey's breasts and gently peel it back freeing it from the meat - be careful not to tear it.
  • Rub the turkey (outside and inside) with the sea salt, you may need more than 1 tablespoons.
  • Chill the bird for 1 or 2 hours or overnight.
  • For prepping the turkey for the oven, pat the bird dry (again), and remove any excess salt from the outside of the turkey.
  • Combine the butter, orange zest, nutmeg, and remaining 1 tsp salt and 1/2 tsp pepper.
  • Scoop this combo into a sandwich bag, squeeze the air out, and snip off the bottom corner.
  • Push this cut corner under the loose skin and squeeze out butter, smoothing it out by rubbing the breast.
  • Rub any excess butter on the outside of the bird and drizzle with the olive oil.
  • Coarsely chop the vegetables and place them in the roasting pan along with the reserved turkey wings.
  • If stuffing your bird, place stuffing into the neck end of the bird -- If not - place sliced oranges and some fresh herbs (such as sage and parsley) into the cavity.
  • Place the turkey on top of the vegetables and turkey wings in the roasting pan.
  • Cover the bird loosely with foil and place the tray into a 350°F oven (180°C/Gas 4).
  • For a 6kg turkey, roast 3 1/2 to 4 hours.
  • Remove foil for the last 30 minutes of cooking.
  • Once roasted, remove the bird to a serving dish and cover with new foil and a tea towel to keep warm while preparing gravy (if desired). It's best to let the turkey rest at least 30 minutes.