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Recipe by olive magazine

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1. Video tutorial: Carving a turkey

1. Heat the oven to 180C/fan 160C/gas 4. Pat the turkey dry all over with kitchen paper. Mix the butter with the lemon zest and garlic (if using) and season well. Gently push your fingers under the turkey's skin, starting from the neck end of the bird, easing the skin away from the flesh. Spread the lemon butter under the skin on each breast then smooth the skin back into place. Quarter the zested lemon and put in the turkey cavity. Rub the turkey all over with olive oil and sprinkle with sea salt.
2. Put the halved onions in the bottom of a large roasting tin to act as a trivet for the bird. Sit the turkey on top and cover completely with foil, tucking under the tin to create a foil tent. Cook the turkey for 25 mins per kilo (1 hour 40 minutes for a 4kg bird). Take out the turkey and turn up the oven to 220C/fan 200/gas 7. Remove the foil and return to the oven for a further 30 minutes until golden. To test, pierce the fattest part of the thigh with a skewer. The juices should run clear. Rest the turkey, covered loosely with foil, for at least 30 minutes and up to an hour before serving (strain the cooking juices and keep the onions to use in the gravy).

Per serving

544 kcalories, protein 67.1g, carbohydrate 0g, fat 30.7 g, saturated fat 13.9g, fibre 0g, salt 1.14 g

Latest comments and suggestions

• Jean

  27 December 2007

  Jean rated and commented on this recipe

  

  This will be the only way I cook turkey in the future. It was moist and perfect. I omitted the garlic but it was still delicious. Timing was spot on.

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• Mark387

  14 December 2008

  Mark387 rated this recipe

  

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• Lynn

  28 December 2008

  Lynn commented on this recipe

  I'll be honest, I was scared to follow this recipe as the cooking times/temperatures recommended were a lot less/lower than those I had used in previous years and than those suggested by well meaning relatives!! However I should not have worried. I followed the recipe as written and was rewarded with the best Christmas lunch I had ever prepared and an ever so slightly smug look on my face when my elderly Father announced it was the best Turkey he had ever had!!

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• Jean

  01 January 2009

  Jean commented on this recipe

  Second year cooking Christmas Turkey like this - another triumph, no more dried up Turkey in our house.

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Ingredients

• 1 turkey , about 4kg, giblets removed
• 125g butter , at room temperature
• 1 lemon , zested
• 1 garlic clove , crushed (optional)
• olive oil
• Maldon sea salt
• 3 onions , halved, skins removed

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 2.5 hours, plus resting time

Ingredients

• 1 turkey , about 4kg, giblets removed
• 125g butter , at room temperature
• 1 lemon , zested
• 1 garlic clove , crushed (optional)
• olive oil
• Maldon sea salt
• 3 onions , halved, skins removed

Per serving

544 kcalories, protein 67.1g, carbohydrate 0g, fat 30.7 g, saturated fat 13.9g, fibre 0g, salt 1.14 g

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