Paris butter roast turkey

Basted in the famously flavourful Café de Paris butter sauce, this roast turkey recipe creates a succulent, juicy bird. Despite a few ingredients on the list, Paris butter is truly just a delicious throw-together

  • 3 hrs 30 mins cooking
  • Serves 12
  • Print


  • 5 kilogram whole turkey
  • 1 cup water
  • parsley, to garnish
  • thyme sprigs, to garnish
Paris butter
  • 250 gram unsalted butter, softened
  • 2 shallots, finely chopped
  • 2 clove garlic, crushed
  • 3/4 teaspoon sweet paprika
  • pinch cayenne pepper
  • 1 teaspoon worcestershire sauce
  • 2 teaspoon lemon zest, finely grated
  • 1 tablespoon chives, finely chopped
  • 2 tablespoon parsley, finely chopped
  • 2 tablespoon lemon juice


  • 1
    Preheat oven to 180°C. Discard the neck of the turkey, then rinse the turkey under cold water. Pat dry with absorbent paper.
  • 2
    For the Paris butter, combine all the ingredients in a bowl.
  • 3
    Rub 2 tbsp of the Paris butter inside the large cavity of the turkey, then rub another 2 tbsp all over the turkey. Tie the legs together with kitchen string and tuck the wing tips under the turkey.
  • 4
    Place the turkey on an oiled wire rack in a large flame-proof baking dish. Pour water into the dish, cover tightly with greased foil and roast for 2 hours.
  • 5
    Uncover the turkey and roast for a further 1½ hours, basting every 20 minutes with more Paris butter until the turkey is browned all over and cooked through. Cover loosely to keep warm and rest for 20 minutes.
  • 6
    Serve the turkey garnished with herb sprigs and with the pan juices in a serving jug.


  • If preferred, simply flavour the butter with crushed garlic and chopped herbs.

read more from