Try this delicious roast turkey recipe this year with our Fresh Lilydale Free Range Turkeys we have for you this year.
We think it's great and we hope you do too
Check the Size is Right
450 grams per person...or, if you want leftovers, allow 600 grams per person.
2 – 2.9kg turkey 1 hour 50 minutes - 2 hours 10 minutes feeds 4-6 people.
3 – 3.9kg turkey 2 hours 10 minutes - 2 hours 30 minutes feeds 7-8 people.
4 – 5.9kg turkey 2 hours 50 minutes - 3 hours 30 minutes feeds 9-12 people.
6 – 6.4kg turkey 3 hours 30 minutes - 4 hours feeds 13-15 people.
At a glance
4 kg free-range turkey
2 tbs lemon juice
3 brown onions, finely chopped
2 carrots, finely chopped
4 sticks celery, finely chopped
1⁄2 bunch parsley, finely chopped
80g butter, softened
1 lemon, rind finely grated
1 tbs olive oil
2 1⁄2 cups white wine or chicken stock
Remove excess fat, giblets, and neck from the turkey. Rinse briefly under cold water, and pat dry inside and out with a paper towel.
Brush inside with juice and rub with salt. Place half of the onion, carrot, celery, and parsley into the cavity. Tuck wings under bird and truss with kitchen twine.
Combine butter, lemon rind, salt, and pepper. Run your fingers gently under the skin of the breast section to loosen it.
Spread half the butter mixture between the breast and the skin to coat the meat.
Preheat oven to 180°C.
Scatter the remaining onion over the base of a roasting pan. Place turkey over onion. Melt the remaining butter mixture with oil and brush all over the skin.
Season with salt and pepper. Pour 2 cups of the wine into the base of the pan. Cover the breast of the turkey with baking paper and then cover it with foil.
Roast for 2 hours and 30 minutes, basting with extra butter and pan juices every 30 minutes, until golden and cooked through. Add a little water to the pan, if the meat dries.
Remove foil for the last 40 minutes to brown.
Transfer turkey to a heated platter, cover loosely with foil, and leave to rest for 20 minutes before carving.