Perfect Roast Turkey

  • Preparation Time15 mins
  • Cooking Time150 mins
  • Serves8
  • DifficultyEasy
1 (5.5kg) fresh turkey
Salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise
60g melted butter
1) Preheat the oven to 180C/Gas mark 4. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry.

2) Place the turkey in a large roasting tin. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, onion and the garlic.

3) Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.

4) Roast the turkey for 2 1/2 hours, basting from time to time with the juices, until the juices run clear when you cut between the leg and the thigh.

5) Remove the turkey to a cutting board and cover with foil; leave it to rest for 20 minutes. Slice the turkey and serve hot.

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