Preparation time is 30minutes
Cook time is 2hours 30minutes
Total time is 3hours
Serve is for 10 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
10
- 5kilograms whole turkey
- 1 lemon, zested, halved (plus extra lemon halves to serve)
- 1 bunch parsley, stems reserved, leaves chopped
- 3 onion, quartered
- 1 bulb garlic, halved
- 125grams butter, softened
- 2 1/2 cup chicken stock
- 3 potatoes, roast potatoes (to serve)
- 60grams rocket leaves (to serve)
- 400grams beans, trimmed, steamed (to serve)
- 4 bunches broccolini, trimmed, steamed (to serve)
Method
Step 1 of 6
Remove excess fat, giblets and neck from turkey. Rinse briefly under cold water and pat dry inside and out using paper towel. Brush inside with lemon juice and rub with salt. Place 1/3 of the onion, carrot, celery and parsley into the cavity. Tuck wings under bird and truss with kitchen twine.
Step 2 of 6
Combine butter, lemon rind, salt and pepper. Run your fingers gently under the skin of the breast section to loosen. Spread half the butter mixture between the breast and the skin to coat the meat.
Step 3 of 6
Preheat oven to 180°C. Scatter remaining onion over base of a roasting pan. Place turkey over onion. Melt the remaining butter mixture with oil and brush all over skin. Season with salt and pepper.
Step 4 of 6
Pour 2 cups of the wine into the base of the pan. Cover breast of turkey with baking paper and then cover with foil.
Step 5 of 6
Roast for 2 1/2 hours, basting with extra butter and pan juices every 30 minutes, until golden and cooked through. Add a little water to the pan, if drying out. Remove foil for last 40 minutes to brown.
Step 6 of 6
Transfer turkey to a heated platter, cover loosely with foil and leave to rest for 20 minutes before carving. Serve turkey slices with crispy roast potatoes and stuffing balls.
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