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Classic Christmas turkey recipe
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For a classic Christmas roast, all we've added to this richly flavoured turkey is a little sea salt, black pepper and lemon, onion and bay leaves.
Serves: 8, with leftovers
To stuff the bird, stuff the neck cavity, rather than the larger main cavity, to ensure that both the stuffing and the turkey cook properly and stay moist. Calculate the cooking time allowing 20 minutes per 500g (including stuffing). To keep the stuffing from spilling out, pull the skin back over the neck and, using a cocktail stick, secure the skin flap underneath the bird.
After Step 1, make a quick herb and lemon butter to go under the turkey skin. Combine 100g softened butter with a 10g pack fresh lemon thyme, chopped, a 20g pack fresh flat-leaf parsley, chopped, and the finely grated zest of 1 lemon. Lift the skin from the neck of the turkey and use your fingers to make a pocket separating the skin from the breast meat. Push the butter evenly underneath the skin to coat the meat, then smooth the skin back down and continue with Step 2.
Make a herb, lemon and rose-harissa butter and use as above. Combine 100g softened butter with a 10g pack fresh lemon thyme, chopped, a 20g pack fresh flat-leaf parsley, chopped, the finely chopped peel of 3 Belazu Pickled Lemons, and 1 tablespoon Belazu Rose Harissa.
Typical values per serving:
This recipe was first published in December 2004.