Whole Roasted Turkey

4kg turkey, thawed

90g butter, softened and cubed

4 cloves garlic, sliced

2 tsps rosemary, finely chopped

1 orange, zested

2 tbsps olive oil

Salt and pepper to taste

Method

Preheat a family-size or oven-style air fryer to 180°C (350°F).

Pat the turkey dry. Add the butter, garlic, rosemary and orange zest to a bowl and mash to combine.

Tuck the butter between the skin and the turkey breasts. 

Drizzle the oil over the turkey and rub it in well, covering it all over. Season with salt and pepper.

Wrap the turkey up in foil, enclosing it along the top of the breasts. The foil will help to keep the juices in and shorten cooking time. 

Transfer the wrapped turkey into the basket of the air fryer and cook for 2 hours. Rotate the turkey at the halfway mark.

To ensure cooked through, use a meat thermometer to check the internal temperature in the thickest part of the turkey is 74°C (165°F).

Remove the turkey from the basket and transfer to a dish big enough to hold it. Carefully remove the foil and catch the juices left from the cooking process. 

Baste the turkey with these juices and return it to the basket to cook for another 15 minutes at 200°C (400°F). This will help brown the skin.

Allow the turkey to rest for 10-15 minutes before slicing up to serve with your favourite sides.

SERVES 10
Prep + Cook time: 2 hrs 35 mins

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