The big day is here. If it's your first time cooking the Christmas or Thanksgiving dinner, we're here to guide you through it with this classic roast turkey recipe.
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Serves
6
Turkey
Lemon
Fresh Sage
Fresh Rosemary
FOR THE SPICED BUTTER:
Room Temperature Unsalted Butter
All Spice
Mixed Spice
Ground Cinnamon
Fresh Sage
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Serves
6
Turkey
Lemon
Fresh Sage
Fresh Rosemary
FOR THE SPICED BUTTER:
Room Temperature Unsalted Butter
All Spice
Mixed Spice
Ground Cinnamon
Fresh Sage
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Turn the oven to 180°C. To make the spiced butter, tip the butter into a bowl and whisk a little, then add the spices along with a big pinch of salt and pepper. Finely chop the sage leaves and add to the butter then mix well.
Step 2.
Place your turkey into a large baking tray and cover with the spiced butter, making sure that you cover the entirety of the bird.
Step 3.
Cover the entire tray with tin foil and make a kind of tin foil tent. Now place the turkey in the oven.
Step 4.
Cook the turkey for 2 ½ hours, giving it a good baste every 30 mins (this is the most important part – set yourself a timer so you don’t forget).
Step 5.
After 2 ½ hours, remove from the oven and slide a knife between the thigh and the crown – if the juices that run out are clear, set the turkey aside to rest for 15-20 mins. If the juices still run a little pink, slide the turkey back into the oven for another 5-10 mins before resting.
Step 6.
Put some sage and rosemary on a large platter, then carve the turkey and add to the platter. Spoon over any of the butter from the base of the turkey roasting tin. Serve with the remaining lemon half, sliced into wedges.
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