Lemon & herb-basted simple roast turkey

Lemon & herb-basted simple roast turkey

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

Prep: 20 mins Cook: 3 hrs, 30 mins - 4 hrs plus resting, cook time depends on size (see step 3)

Easy

Serves 8
Roast your Christmas turkey with a classic lemon, parsley and thyme butter for juicy, delicately flavoured meat

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per serving

  • kcal628
  • fat32g
  • saturates14g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein84g
  • salt0.9g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4½ kg free-range oven-ready turkey
    Turkey

    Turkey

    terk-ee

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

  • 100g softened butter
    Butter

    Butter

    butt-err

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

  • grated zest 1 lemon
    Lemon

    Lemon

    le-mon

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

  • 1 tbsp chopped thyme

    Thyme

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

  • 2 tbsp chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 garlic clove, finely chopped
  • Hazelnut, pancetta & orange stuffing (optional, see 'Goes well with')

Method

  1. Remove any giblets from the turkey and save for stock, if you are making your own (see 'Tip'). Remove the bird from the fridge 1 hr before cooking to allow it to come to room temperature. Wipe the turkey inside and out with kitchen paper.

  2. Heat oven to 220C/200C fan/gas 7. Starting at the neck-end of the bird, carefully push your fingers between the skin and flesh on the breast, loosening the skin. Mix the butter, lemon zest, herbs and garlic together and season. Push the flavoured butter under the skin and spread over the flesh. Smooth the skin back over the breast.

  3. You can now stuff the neck-end of the bird with the stuffing, if you like, and secure the skin underneath with a skewer. Weigh the turkey and calculate the cooking time – it will need 40 mins for every 1kg.

  4. Transfer the bird to a roasting tin, cover loosely with foil and place in the middle of the oven. Cook for 20 mins, then reduce the temperature to 180C/160C fan/gas 4 for the rest of the cooking time. Remove the foil for the last 30 mins. Check if the turkey is cooked by piercing the thickest part of the thigh with a skewer. If the juices run clear, it’s cooked. If they are pink, return it to the oven for another 15 mins, then test again. If using a meat thermometer, it should read 80C for the thighs, and the breast should be 75C.

  5. Remove the cooked turkey from the tin, and place on a serving platter (use the tin to make the gravy – see 'Goes well with'). Cover with foil and leave to rest for 30-45 mins before carving.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.