ROAST TURKEY WITH LEMON, THYME AND GARLIC
Juicy roast turkey with lemon, thyme, garlic and butter, cooked slowly for a tender festive main dish.
TIME: 3 HOURS
DIFFICULTY: MEDIUM
SERVINGS: 10
NUTRITIONAL FACTS
Calories
520
Fats
38 g
Saturates
21 g
Carbs
2 g
Sugars
0.5 g
Protein
42 g
Fibre
0 g
Salt
1.3 g
Nutrition values are estimated per serving and may vary depending on the ingredients used.
INGREDIENTS
- 1 whole turkey, 5–6 kg
- 500 g butter at room temperature
- 2 lemons, zest and juice
- 3 garlic cloves finely chopped
- 6 sprigs fresh thyme finely chopped
- 4 tbsp finely chopped parsley
- Salt
- Black pepper
- Olive oil
EQUIPMENT
- Large roasting pan
- Mixing bowl
- Spoon
- Aluminum foil
- Oven
METHOD
- In a large bowl combine the butter, salt, pepper, olive oil, lemon zest and juice, chopped garlic, thyme and parsley.
- Mix very well until the butter becomes soft and fully combined with the aromatics.
- Carefully loosen the skin of the turkey and spread the butter mixture underneath, massaging gently so it distributes evenly.
- Place the turkey in a roasting pan and stuff the cavity with fresh thyme sprigs and 1 whole lemon.
- Cover tightly with aluminum foil and roast at 190°C for approximately 2 hours and 40 minutes.
- Remove the foil, increase the temperature to 220°C and roast for an additional 10 minutes until golden.
NOTES
- Let the turkey rest for 20–30 minutes before carving to keep it juicy.
- Basting with pan juices during roasting enhances flavor.
- Serve with roasted potatoes or rice.
