Roast Turkey

Ingredients

• 1 turkey, about 5kg
• 100g butter, softened
• 3 garlic cloves, crushed
• Small bunch sage and thyme, chopped
• 1 lemon, halved
• 1 onion, quartered
• Salt and pepper
• Olive oil

Instructions

1. Take the turkey out of the fridge at least 2 hours before cooking.
2. Mix the soft butter with the garlic, herbs, salt and pepper.
3. Loosen the skin over the breast and push half the butter underneath.
4. Rub the rest all over the bird.
5. Stuff the cavity with the lemon and onion.
6. Roast at 180C, allowing about 35 minutes per kilogram. Baste every 30 minutes.
7. Cover loosely with foil if the skin browns too fast.
8. Rest the turkey, loosely covered, for at least 30 minutes before carving.

Serving suggestions

• Serve with stuffing, roast potatoes, gravy and all the trimmings.

Storage & reheating

Cold turkey keeps 3 days; brilliant in sandwiches.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions