Go Back

Perfect Small Whole Turkey

A comprehensive guide for preparing and cooking a small whole turkey (2-4kg/5-9lb) that's tender, juicy, and perfectly seasoned with herbs and maple glaze.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 20 minutes
Resting Time 1 hour
Total Time 2 hours 50 minutes
Servings: 7 portions
Course: Dinner, Holiday, Main Course
Cuisine: American, Traditional
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3.6 kg whole turkey about 8 lbs, defrosted if frozen
  • 100 g unsalted butter room temperature, about 7 tablespoons
  • 2 sprigs thyme leaves removed and chopped
  • 2 sprigs rosemary leaves removed and chopped
  • Salt and pepper to season
  • 1 onion chopped into quarters, for turkey cavity
  • 1 lemon chopped into quarters, for turkey cavity
  • 1 handful fresh thyme and rosemary for turkey cavity
  • 2 onions cut in half, for turkey base
  • 2 carrots cut into quarters, for turkey base
  • 500 ml chicken stock about 2 cups, or turkey/vegetable stock
  • 3 tbsp olive oil for turkey glaze
  • 3 tbsp maple syrup for turkey glaze
  • 2 sprigs fresh thyme for turkey glaze
  • 2 sprigs fresh rosemary for turkey glaze
  • Salt and pepper for turkey glaze

Equipment

  • Large roasting tin
  • Kitchen twine
  • meat thermometer
  • Aluminum foil

Method
 

  1. Remove the turkey and butter from the fridge and let stand at room temperature for 30 minutes before prepping.
  2. Combine the softened butter with chopped rosemary and thyme leaves, salt, and pepper.
  3. Preheat the oven to 180°C fan/190°C/375°F/Gas mark 5.
  4. Pat the turkey dry inside and out with kitchen paper towel. Check both cavities and remove giblets and neck joint.
  5. Remove the wishbone by lifting the skin at the neck end, finding the V-shaped bone, slicing down both sides, and wiggling it free.
  6. Place quartered lemon, onion, and fresh herbs inside the cavity.
  7. Gently separate the skin from the meat and rub the herb butter underneath the skin and all over the top of breast, legs, and wings.
  8. Truss the turkey with kitchen twine, starting at the neck and securing the wings close to the body, then wrapping around the breast and tightly tying the legs.
  9. Place carrots and onions in the baking tray to create a platform for the turkey.
  10. Place the turkey on top of the vegetables, season with salt and pepper, and pour the chicken stock around (not over) the turkey.
  11. Cover the turkey loosely with foil, securing only the long edges of the roasting tin. For a 3.6kg turkey, roast covered for 1 hour 40 minutes.
  12. Mix the glaze ingredients: olive oil, maple syrup, and fresh herbs with salt and pepper.
  13. 40 minutes before the end of cooking time, remove the foil and baste the turkey with the glaze. Return to oven uncovered for the final 40 minutes to brown.
  14. Once cooked, remove the turkey from the tray and place onto a chopping board. Cover loosely with foil and rest for 30-90 minutes before carving.
  15. Reserve the cooking juices to make turkey gravy.
  16. Carve and serve with your favorite sides.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Turkey Size Guide: 2kg serves 4 people, 2.6kg serves 5, 3kg serves 6, 3.6kg serves 7, 4kg serves 8
Defrosting times: 2kg (20 hrs), 2.6kg (25 hrs), 3kg (30 hrs), 3.6kg (35 hrs), 4kg (40 hrs)
Cooking times at 180°C fan/190°C/375°F: 2kg (1 hr 50 min), 2.6kg (2 hrs), 3kg (2 hr 10 min), 3.6kg (2 hr 20 min), 4kg (2 hr 50 min)
Honey can be substituted for maple syrup in the glaze if needed.
Always check doneness with a meat thermometer - it should read 75°C (165°F) in the thickest part of the thigh.
QR Code linking back to recipe