Roasted Turkey with Lemon and Herbs
A perfectly cooked turkey is undoubtedly the star of any Christmas celebration. Here the turkey is infused with a buttery blend of lemon and herbs resulting in super-succulent meat and a perfectly crisp skin.
How long will it take?
3+ hours depending on size of turkey
What’s the serving size?
Serves 10+
What do I need?
- 350 g salted butter, softened
- ¼ cup freshly squeezed lemon juice
- 2 tbsp finely grated lemon zest
- 1 tbsp fresh thyme, finely chopped
- 1 whole turkey
- 2 tsp salt
- 2 tsp freshly ground black pepper
- 2 small lemons, cut in half
- 2 small brown onions, peeled and quartered
- 1 head garlic, cut in half
- 1 bunch fresh thyme
How do I make it?
- Preheat oven to 180C.
- Combine butter, lemon juice, lemon zest, and 2 tbsp thyme in a bowl. Set aside.
- Pat turkey all over with paper towel to remove any excess moisture. Sprinkle salt and pepper inside the cavity of the turkey and add lemon halves, onion, garlic, and thyme to the cavity.
- Use your fingers to loosen the skin on the breast of the turkey. Place half the butter mixture under the skin, massaging gently to distribute it evenly.
- Place turkey in a baking tray, breast side up. Brush remaining butter mixture all over turkey, cover loosely with foil, and roast for 2 hours. Remove foil and use any juices that are in the pan to baste the skin of the turkey, then continue roasting for a further 1 hour, or until a thermometer inserted into the thickest part of the leg measures 80C.
- Remove from oven, cover, and allow to rest for at least 30 minutes, before carving.
TOP TIP
- This recipe is based on a turkey of approximately 7 kilograms in weight. If cooking a larger or smaller turkey, you may need to adjust the ingredient quantities to suit.
