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Current method is throwing it all in a slow cooker and leaving it for 3-4 hours, then crisping the skin in a grill.
In more detail: rub defrosted turkey with rosemary butter, salt and pepper; put butter, rosemary, thyme, and lemon (now lime juice) in a slow cooker; add turkey on top; cover and cook on high for 3-4 hours for a 4kg bird; remove when internal temp is 74C; grill in lower half of oven for 10-15 mins until skin is crispy golden brown.
I’m trying to work out a recipe that doesn’t require having an oven on for hours and requires minimal labour.
Adhiero
What's the method? Ab initio if you're injecting the mix into the flesh, but quite late if it's a basting mixture.