This roast turkey is juicy, flavorful, and perfect for any special meal. The lemon, parsley, and garlic butter add a fresh and rich taste, while the bacon keeps the meat moist. It’s easy to prepare and comes out golden and delicious every time!
Ingredients Needed:
- 1 free-range turkey (ideally Norfolk Black or Bronze), about 5–5.5kg
- sea salt and freshly ground black pepper
- 2 onions, peeled and halved
- 1 lemon, halved
- 1 head of garlic, halved horizontally
- 6 bay leaves
- olive oil, to drizzle
- 8 rashers of smoked streaky bacon
Lemon, parsley, and garlic butter:
- 375g butter, at room temperature
- 1 tbsp olive oil
- finely grated zest and juice of 2 small lemons
- 3 garlic cloves, peeled and crushed
- Small bunch of flat-leaf parsley, leaves only, chopped
How To Make Roast Turkey with Lemon, Parsley & Garlic?
- Preheat the oven: Set the oven to 220°C.
- Make the butter: In a bowl, mix the softened butter, salt, pepper, olive oil, lemon zest, lemon juice, crushed garlic, and chopped parsley until well combined.
- Prepare the turkey: Remove the giblets from inside the turkey. Season the cavity with salt and pepper. Stuff the turkey with onions, lemon halves, garlic halves, and 2 bay leaves.
- Loosen the skin: Gently slide your hands under the turkey’s skin over the breast and legs, creating space for the butter. Be careful not to tear the skin.
- Add butter under the skin: Spread half of the butter under the skin and press it gently from the outside to distribute it evenly. Tuck the remaining 4 bay leaves under the skin of the breast.
- Coat the turkey: Place the turkey in a large roasting tray, breast-side up. Rub the remaining butter all over the skin. Sprinkle with salt and pepper, then drizzle with olive oil.
- Roast the turkey: Place in the oven and roast for 10–15 minutes.
- Baste and add bacon: Remove the turkey, spoon the juices over it, and lay the bacon slices over the breast to keep it moist. Baste again.
- Lower heat and continue roasting: Reduce the oven to 180°C and cook for about 2 ½ hours (about 30 minutes per kg), basting occasionally.
- Check if it’s done: Insert a skewer into the thickest part of the leg. If the juices run clear, the turkey is ready. If they are pink, roast for another 15 minutes and check again.
- Rest before carving: Transfer the turkey to a warm platter and remove the parson’s nose, wings, and drumstick tips for gravy. Let it rest for at least 45 minutes before carving.
- Serve: Remove the bay leaves from under the skin, slice, and serve with gravy and your favorite sides.
Recipe Tips:
- Loosen the Skin Carefully: Use your fingers to gently loosen the turkey’s skin without tearing it. This helps spread the butter evenly, keeping the meat juicy and full of flavor.
- Butter Under the Skin is Key: Make sure to push the lemon, parsley, and garlic butter under the skin, not just on top. This flavors the turkey from the inside and keeps it from drying out.
- Baste Regularly, But Quickly: Open the oven every 30 minutes to baste the turkey with its juices. Be quick to prevent heat loss, which can slow down cooking.
- Use a Meat Thermometer: Stick a thermometer into the thickest part of the turkey (not touching the bone). It should read 75°C when fully cooked. This ensures the turkey is safe to eat without overcooking.
- Rest the Turkey Before Carving: Let the turkey sit for at least 45 minutes after roasting. This locks in the juices and keeps the meat tender instead of dry.
How To Store & Reheat Leftovers?
- Refrigerate: Let the turkey cool to room temperature, then store it in an airtight container or wrap it well. Keep in the fridge for up to 3 days.
- Freeze: Once cooled, slice the turkey and put it in a freezer-safe bag or container. Freeze for up to 3 months.
- Reheat: Heat a non-stick pan over medium heat. Add a little broth or butter, then warm the turkey for a few minutes, stirring occasionally, until heated through.
Nutrition Facts:
- Calories: 450 kcal
- Total Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 150mg
- Sodium: 400mg
- Potassium: 450mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 50g
Try More Gordon Ramsay Recipes: