Search

Roast turkey with lemon and parsley butter

(16 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Golden roast turkey with lemon and parsley butter
Golden roast turkey with lemon and parsley butter
  • Serves: 6

  • Skill level: Bit of effort

  • Costs: Mid-price

Much fuss is made over how best to roast a turkey. But believe us - with our hassle-free recipe there's no mystery to it.

Ingredients

  • Approx 4.5kg quality free-range organic turkey
  • 20g pack flat-leaf parsley, roughly chopped
  • 100g unsalted butter, at room temperature
  • Grated zest of 1 lemon
  • 1 lemon, quartered
  • 1 red onion, quartered
  • 2 fresh bay leaves, plus extra to garnish

Method

  1. 1. Remove turkey from fridge when you wake up, so it gets to room temperature. Dry inside and out with kitchen paper.
  2. Heat the oven to 190°C (gas mark 5). Stir the parsley, butter and lemon zest together. Gently push your hand under the skin covering the turkey breast, and smear the flesh with the butter. Put the lemon, red onion and bay leaves into the body cavity, then tie the legs together with string. Transfer to a large roasting tin or oven tray.
  3. Season the turkey. Cover the whole roasting tin with a double layer of foil, so the entire bird is encased. Roast for 18 mins per 450g (3 hrs for a 4.5kg bird), removing the foil 45 mins before the end of cooking.
  4. Check the turkey is cooked by piercing the thigh with a knife. The juices should run clear, with no sign of pink. If not, cook another 15-20 mins. Transfer to a serving plate and cover with foil while it rests for 30-35 mins, for the juices to settle.
Essentials logo

For more great family recipes every month, subscribe to Essentials Magazine

Your rating

Average rating

  • 4
(16 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only £21.99