Roast turkey
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Celebrate special occasions and great gatherings with a roast turkey infused with bright lemon and fragrant rosemary. A citrus butter spread under the skin keeps the meat moist, while it turns golden and crispy. Serve with seasonal sides, such as roasted vegetables in autumn or fresh salads in summer, for a stunning centrepiece that feeds a crowd.
Ingredients
Turkey
|
Whole turkey (about 5 kg)
|
1 |
|---|
Lemon butter
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Butter, at room temperature
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300 g |
|---|---|
|
Lemons, juice and finely grated zest
|
2 |
|
Garlic cloves, finely chopped
|
3 |
|
Rosemary sprigs, leaves only
|
4 |
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Flake salt
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1 tbsp |
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Fresh ground black pepper
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Aromatics for the cavity
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Yellow onions
|
2 |
|---|---|
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Lemon
|
1 |
Method
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Pat the entire turkey dry with paper towels after removing the giblets and before applying the lemon butter. Surface moisture prevents the skin from browning properly because it must evaporate first, leaving the skin too cool to crisp. Pay special attention to folds around the legs and the cavity opening, where moisture typically gathers.
Place the turkey on a rack to allow the hot air to circulate around the whole bird, so it cooks evenly and the lemon butter-basted skin crisps on all sides.
Insert a meat thermometer into the thickest part of the turkey thigh, close to the bone but without touching it. Once it reaches 72 °C, the turkey is cooked through while remaining juicy. The thigh takes the longest to cook, so by the time it reaches the target temperature, the breast will also be properly cooked. For a 5 kg unstuffed bird at 180 °C, the cooking time is around 2 hours 45 minutes to 3 hours 30 minutes.
Let the turkey rest for 20–30 minutes after removing it from the oven. During this time, the juices redistribute evenly through the meat instead of running out onto the chopping board. This keeps both the breasts and thighs moist.
FAQ: Questions about this roast turkey
Roasting a whole turkey can feel like a big task, but with the right method, you will get juicy, flavourful results every time. Below, we answer common questions about preparing, cooking, seasoning, and keeping your turkey moist throughout cooking.
How do you prepare a turkey for roasting?
Remove the giblets from the turkey cavity and set them aside. Place halved lemons and onions inside the turkey. Pat the skin dry with paper towels before carefully loosening it over the breast without tearing it. Spread lemon butter underneath the skin and rub it over the outside.
What is the best way to cook a turkey?
Roasting a whole turkey on a rack often gives the best result. Begin with a high oven temperature to brown the skin, then lower the heat and continue roasting while basting regularly with butter. Cook until the thickest part of the thigh reaches 72 °C, then let it rest before carving. This keeps the meat succulent and allows the juices to redistribute.
How do you season a turkey?
This turkey is seasoned with a lemon butter made from butter, lemon zest, lemon juice, garlic, rosemary, salt, and pepper. Most of the butter is spread underneath the skin to flavour the meat directly, while the remaining butter coats the outside to help create a crisp, golden skin during roasting.
How do you cook a juicy turkey and keep it moist?
Spreading butter beneath the skin helps protect the turkey breast throughout roasting. Basting the turkey regularly and cooking it only until it reaches 72 °C also prevents it from drying out. Finally, resting it before carving allows the juices to settle evenly throughout the meat.
Nutritional values per portion
Energy:
747 Kcal
| Energy distribution % | Nutritional values per portion | |
|---|---|---|
| Fibre | - | 2.5 g |
| Protein | 46.1 % | 84.8 g |
| Fat | 51.2 % | 43.2 g |
| Carbohydrates | 2.7 % | 5 g |
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