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All Holiday Recipes >
Christmas
Lemon and Herb Roasted Turkey
Ingredients:
4.5 kg oven ready turkey with giblets
450g mushroom and olive stuffing
125g butter softened
375g pancetta or thinly sliced streaky bacon
salt and freshly ground black pepper
1 large bunch fresh thyme
1 large bunch fresh rosemary
3 lemons preferably unwaxed cut into chunks
1 large spanish onion about
450g cut into chunks
150ml white wine
fresh thyme and rosemary sprigs to garnish
Directions:
Stuff the neck end only with the mushroom and olive
stuffing.
Place the turkey in a large roasting tin spread with a
little butter and arrange slices of pancetta over the
breast.
Place the herbs lemon and onion chunks around the bird
season and pour over the wine.
Cover with a loose tent of foil and roast according to the
chart.
Baste from time to time.
Loosen the leg joints if they are tied together tightly
after 1 hour.
Remove the foil and the pancetta to allow the bird to
brown 30 minutes before the end of the cooking time in the
roasting oven; 45 minutes if using the baking oven.
Check the turkey is cooked.
Place the pancetta back on the breast cover with foil and
a thick towel and set aside to rest for 20 to 30 minutes
before carving.
Serve with turkey gravy.
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