Lemon roasted turkey
Serves: 4-6
Takes: 3 hrs 15 mins
100g (4oz) butter, softened
1tbs lemon pepper
1tbs Schwartz Special Selection Mixed Herbs
2.7 kg (6 lb) free range fresh turkey, giblets removed
6 lemons, cut into wedges
225g (8oz) ready prepared stuffing
Sea salt
Freshly ground black pepper
1. Pre-heat the oven to 180ºC/350ºF/gas Mark 4. Remove the giblets from the turkey and rinse the cavity with cold water. Pat the entire bird dry with kitchen paper.
2. Beat together the butter, lemon pepper and mixed herbs. Carefully release the skin from the breast of the turkey and ease half the seasoned butter between the breast and the skin. Smooth the skin back into place.
3. Take 4 or 5 lemon wedges and place inside the turkey cavity. Fill the neck end of the bird with the stuffing and smooth the skin back into place and secure, if necessary, with cocktail sticks under the bird.
4. Lift the turkey into a roasting tin and smooth the remaining seasoned butter all over the bird. Cover with two thicknesses of foil and roast for 1 hr.
5. Remove the turkey from the oven and turn the bird over onto its breast. Baste and re cover with the foil and roast again for 1 hr.
6. Remove from the oven and turn the bird back over. Scatter the remaining lemons around the turkey. Roast uncovered for 30 mins or until the juices run clear when the thickest part of the turkey is speared with a skewer. Remove the cooked turkey from the oven and cover with foil and tea towels. Leave to rest for 15 mins before serving on a platter.
Serve with seasonal vegetables of your choice.
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