Roast turkey with citrus butter

Roast turkey with citrus butter

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(7 ratings)

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Cooking time

Prep: 15 mins Cook: 4 hrs, 10 mins

Skill level

Moderately easy

Servings

Serves 8

Succulent and picture perfect, this turkey will be the crowning glory of your festive feast

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
686
protein
100g
carbs
0g
fat
32g
saturates
13g
fibre
0g
sugar
0g
salt
0.86g

Ingredients

  • 1 turkey, about 6kg/13lb, giblets removed
  • 140g butter, at room temperature
  • zest 1 lemon
  • zest 1 orange
  • 2 thyme sprigs, leaves finely chopped
  • 1 rosemary sprig, leaves finely chopped
  • 4 large onions, halved
  • 3 bay leaves
  • 2 tbsp olive oil

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Method

  1. Heat oven to 180C/160C fan/gas 4. Pat the turkey dry all over with kitchen paper. Now weigh the bird and calculate the cooking time at 40 mins per kg. Mix the butter with the zests and herbs, 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 over both the breasts and the tops of the drumsticks. Spread the butter under the skin, pushing it in as far as you can, then smooth the skin back into place. Halve the lemon and orange and put in the turkey cavity along with 2 onion halves and the bay leaves.
  2. Rub turkey all over with oil and sprinkle with salt. Arrange remaining onions in the bottom of a large roasting tin to act as a trivet for the bird. Sit the turkey on top and completely cover both bird and tin with foil to make a tent. Roast according to your calculated cooking times.
  3. Thirty mins before the end of the cooking time, take out the turkey and turn up the oven to 200C/180C fan/gas 6. Remove the foil and return to the oven for a further 30 mins until golden. To test, pierce the fattest part of the thigh with a skewer – the juices that run out should be clear and not pink; keep cooking if the juices are pink and re-check at 10-min intervals. If you like your turkey meat almost falling off the bones, then wiggle the leg – it should give slightly if the meat is ready to come away from the bones, keep cooking and basting until it does.
  4. Rest the turkey, covered loosely with foil, for at least 30 mins and up to 1 hr before serving. Strain and reserve the cooking juices and keep the onions in the tin for making gravy (see 'Goes well with', right).

Recipe from Good Food magazine, December 2010

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Comments

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inkypink's picture
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Excellent, simple to do and very tasty. Highly recommended.

foodfocus's picture
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recipe looks good and great comments from other cooks also makes a nice change from sage and onion stuffing and being citrusy flavour will convince me its healthyn eating! so I will be cooking this turkey tonight. Frozen turkeys now half price in sainsbury's.

beatriceng8's picture
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This turkey turned out extremely tender and succulent. It was easy to prepare and cook (no hassle with basting etc) and I had a lot of positive comments at the dinner table. I will definately be doing this again in the future.

karinabeecham's picture

Turkey all prepped yesterday. Rubbed the oil and salt in and now in oven........ Happy Christmas everyone. The test will be when we all eat it at about 12.30 hopefully!

marcin_pl's picture
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interesting recipe, I hope that will do it for lunch next week.

carolineballestrem's picture
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made this for a new years dinner and the guests were hugely impressed - top recipe !!!!

lindeens's picture
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Made for Christmas dinner. It was difficult to ease the skin away from the flesh over both the breasts actually... But the overall outcome was satisfying - the citrusy flavor was really there!

annettehansen's picture
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I made this on Sunday for an early Christmas dinner with friends and its was really delicious. Everyone commented that it was the best turkey they had every tasted. Well worth a go and very easy to make.

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