Lemon & garlic butter turkey

Name: Lemon & garlic butter turkey
Prep time: 20 min
Total time: 3 h 20 min
Yield: 8
Ingredients: 125 g unsalted butter, softened; 3 clove/s garlic, crushed; 2 unwaxed lemons, zested and halved; 25 g pack flat leaf parsley, leaves only, finely chopped; 1 Medium Free Range Bronze Feathered Whole Turkey (4-6kg); 500 ml fresh turkey or chicken stock; 5 echalion shallots (unpeeled), halved; 1 tbsp olive oil; 3 clementines or oranges, halved; Fresh sage, to decorate; Fresh rosemary, to decorate; Fresh bay leaves, to decorate; Cranberries, to decorate

To keep the turkey juicy, rub garlic butter under the skin. It adds a wonderful depth of flavour to the meat. For a festive look, add some cranberries, roasted shallots and charred clementine halves.

1 out of 5 stars(1) Rate this recipe

Serves8
CourseMain meal
Prepare20 mins
Cook3 hrs
Total time3 hrs 20 mins
Plusresting

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

125g unsalted butter, softened
3 clove/s garlic, crushed
2 unwaxed lemons, zested and halved
25g pack flat leaf parsley, leaves only, finely chopped
1 Medium Free Range Bronze Feathered Whole Turkey (4-6kg)
500ml fresh turkey or chicken stock
5 echalion shallots (unpeeled), halved
1 tbsp olive oil
3 clementines or oranges, halved
Fresh sage, to decorate
Fresh rosemary, to decorate
Fresh bay leaves, to decorate
Cranberries, to decorate

Method

Preheat the oven to 180°C, gas mark 4. Put the butter, garlic, lemon zest and parsley in a small bowl. Season well and mix to combine. Gently push ½ the butter mixture under the skin of the turkey, being careful not to rip it, then rub the remainder all over the outside of the bird. Put the lemon halves in the turkey cavity, then tie the legs together tightly with string. Season all over.
Put the turkey on a rack in a large roasting tin. Pour the stock (or 500ml water) into the tin (this will stop the dripping fat from smoking). Roast for 45 minutes per kg (so 3 hours 45 minutes for a 5kg turkey), until fully cooked through, the juices run clear and no pink meat remains. (A thermometer inserted into the thickest part of the thigh should read 70°C.) If the turkey is browning too quickly, cover with foil for the final 45 minutes of cooking time. Transfer to a large platter, cover with foil and allow the turkey to rest for at least 30 minutes.
Meanwhile, increase the oven temperature to 200°C, gas mark 6. Put the shallots on a baking tray, drizzle with the oil and season. Roast for 25 minutes, or until golden. Heat a frying or griddle pan over a high heat until very hot, then add the clementines or oranges, cut-side down, and cook for 3-5 minutes, until charred. Arrange the shallots, charred clementines, herbs and cranberries around the turkey and serve.