Menu
Citrus & thyme turkey

Citrus & thyme turkey

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 4 hrs, 30 mins Including 3 hrs 30 mins roasting time

Moderately easy

Serves 8 - 10
Try this traditional based turkey with its easy citrus twist that transforms it into a Christmas Day showstopper

Nutrition and extra info

Nutrition per serving for eight (turkey only)

  • kcalories572
  • fat23g
  • saturates7g
  • carbs11g
  • sugars2g
  • fibre1g
  • protein75g
  • salt0.64g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4½ -5.6kg/10-12lb turkey, thawed if frozen, giblets removed

    Turkey

    terk-ee

    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 2x 20g bunches of lemon or regular thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 8 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • Lightly spiced Christmas stuffing (see 'Goes well with' below)
  • 4 bay leaves
  • 4 carrots, halved lengthways and cut into chunks

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 large onion, roughly chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300ml/½pint red wine
  • 1 heaped tbsp redcurrant jelly

    Redcurrant

    red-cur-rant

    These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…

  • 600ml turkey or chicken stock

For the vegetables

  • 10 small red onion, peeled and quartered lengthways but still attached at the root
  • 2 onion squash or 2 small butternut squash (total weight about 500g/1lb 2oz), cut into thin wedges and peeled

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

  1. Chop the leafy tops of the thyme but not the hard, woody branch ends (save these for the cavity). Finely grate the orange and lemon zest into a small bowl and mix with the chopped thyme, olive oil and seasoning. Mash the mix into the oil with the back of a metal spoon (or use a pestle and mortar) to release its flavour. Set aside to infuse.

  2. Preheat the oven to fan 170C/conventional 190C/gas 5. Wash the turkey inside and out and dry well with kitchen paper. To make carving easier, you can now cut out the wishbone, but it’s not essential.

  3. Put the reserved third of the stuffing in the neck end of the turkey and push it towards the breast. Don’t overfill, as the stuffing will expand during cooking. Secure the neck end flap with a small metal skewer. Weigh the stuffed turkey and calculate the cooking time – allow 18 minutes per 450g/1lb.

  4. Season the turkey generously with salt and pepper inside and out. Halve the orange and lemon and put in the cavity (squeezing the fruit as it goes in) with the thyme branches and two of the bay leaves. Tie the turkey legs together to give the bird a good shape.

  5. Throw the chopped carrots and onion and remaining bay leaves into a large roasting tin. Sit the turkey on top of the vegetables, smear the butter over the skin and cover with a loose tent of foil. Roast the turkey for the calculated time, basting with the pan juices every hour.

  6. Meanwhile, tip the red onions and squash into a shallow roasting tray and toss in half of the thyme oil, making sure you get it right into the cuts in the onions. Set the tray aside.

  7. Half an hour before the end of the turkey’s cooking time, whip off the foil and leave the bird to brown. After 15 minutes, drizzle the turkey with the remaining thyme oil.

  8. To test if the turkey is cooked, insert a skewer into the thickest part of a thigh – the juices should run clear. If they are still pink, cook for a further 20-30 minutes and test again. Remove the turkey from the oven and turn the oven up to fan 180C/conventional 200C/gas 6. Transfer theturkey to a serving platter, cover tightly with foil and leave to rest while you finish off the vegetables and trimmings.

  9. Put the red onions and squash in the oven and roast for 30-40 minutes. At the same time, roast the bacon-wrapped sausages (see Lightly spiced Christmas stuffing, right) for 30 minutes. Now make the gravy. Discard any fat from the roasting tin. Stir the wine and redcurrant jelly into the carrots and onion in the tin. Bring to the boil and boil rapidly for 8-10 minutes to reduce by half. Scrape the sticky bits off the bottom of the tin with a wooden spoon as the gravy boils. Pour in the stock and simmer for 10 minutes until you have a dark, tasty gravy, adding salt and pepper to taste. Strain the gravy into a pan (discard the vegetables), bring back to the boil and serve in a warm jug.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (1)

vinojviswambharan's picture

i will try this in coming festival

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.