Christmas Turkey |

Posted on

30 September 2012



Christmas Turkey

Christmas Turkey


4 1/2kg - 5 1/4kg whole turkey
8 tbsp unsalted butter
2 tsp Fresh thyme - chopped
1 bunch fresh thyme
1 lemon - halved
1 onion - quartered
1 head of garlic - halved
Juice and zest of 1 lemon
Sea salt and black pepper to taste


  • Preheat the oven to 180 degrees C or 356 degrees F.
  • Melt the butter on a low heat in a sauce pan.
  • Then add the lemon juice and zest along with one teaspoon of thyme.
  • Once the butter has melted remove it from the heat source and set aside.
  • Remove the giblets from the turkey and wash the turkey thoroughly.
  • Remove any access fat and pat the turkey dry.
  • Trim the wing tips.
  • Place the turkey in a large roasting pan and liberally season the cavity.
  • Stuff the turkey with the onion, garlic, lemon and thyme.
  • Brush the exterior of the turkey with the butter mixture and season well.
  • Tie the legs of the turkey together with kitchen string.
  • Roast the turkey for 2 1/2 hours - basting it occasionally with the juices.
  • The turkey is done when the juices (from the turkey) run clear.
  • Remove from the oven and allow to rest for 15 minutes before carving.
Cooks Note

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