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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
 

  1. In a large bowl combine the butter, salt, pepper, olive oil, lemon zest and juice, chopped garlic, thyme and parsley.
  2. Mix very well until the butter becomes soft and fully combined with the aromatics.
  3. Carefully loosen the skin of the turkey and spread the butter mixture underneath, massaging gently so it distributes evenly.
  4. Place the turkey in a roasting pan and stuff the cavity with fresh thyme sprigs and 1 whole lemon.
  5. Cover tightly with aluminum foil and roast at 190°C for approximately 2 hours and 40 minutes.
  6. 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.
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