What you'll need: A good quality free-range turkey (approx 4.5kg) 100g butter, softened Zest of 1 lemon, grated 1 tbsp chopped thyme 2 tbsp chopped parsley 1 garlic clove, chopped finely A packet of traditional stuffing Time: 3.5 hours Serves: 8 Method First Firstly, allow your turkey to
What you'll need:
- A good quality free-range turkey (approx 4.5kg)
- 100g butter, softened
- Zest of 1 lemon, grated
- 1 tbsp chopped thyme
- 2 tbsp chopped parsley
- 1 garlic clove, chopped finely
- A packet of traditional stuffing
Time: 3.5 hours
Firstly, allow your turkey to come up to room temperature. Pat it dry inside and out with kitchen paper, and pre-heat your oven to 220C.
Starting at the neck end of the bird, begin loosening the skin by carefully pushing your fingers between the skin and the breast meat. Mix together the butter, herbs, lemon zest and some salt and pepper, and push this mixture under the skin and spread over the breast. Pat down the skin to keep it all in place.
Stuff the turkey with the stuffing, as per the packet instructions, and work out how long it will need to cook - 40 minutes for every kilo.
Stick the turkey in a big roasting tin, and lightly cover with foil. Blast it on 220C for 20 minutes, then bring the temperature down to 180C for the rest of the cooking time. 30 minutes before the end, remove the foil. To test if it’s cooked, skewer the thickest part of the thigh. If the juices run clear - nice one! It’s cooked! If still red, give it another 15 minutes before checking it again.
When ready, put the turkey on a serving platter and leave to rest for half an hour. You can use the juices in the roasting tin and a glass of your Chardonnay to make a gravy, which will take the flavours to the next level!
For a beautifully matching wine, crack open a premium Chardonnay from the Margaret River region in WA. Snake + Herring 'Tough Love' Chardonnay 2016 is going to be gorgeous with this traditional Christmas dinner!
There you have it -- a delicious recipe for Lemon and Herb Roast Turkey!
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