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Butter-roasted turkey

Ingredients

  • 1 x 5.5kg bronze free-range turkey
  • 1 lemon, halved
  • 1 large onion, halved
  • 6 cloves
  • 2 bay leaves
  • 85g unsalted butter

Method

  1. Preheat the oven to 180°C/350°F/ Gas 4. Remove any giblets from the turkey then weigh the bird to calculate the cooking time: 20 minutes per 500g, plus 20 minutes. So if the turkey weighs 5.5kg, it will need 4 hours.
  2. Rub the bird all over with the lemon halves, squeezing the juice into its skin, then season. Peel the onion and push the cloves into it so they stay firm, then place it inside the bird with the bay leaves.
  3. Place the turkey, breast side down, onto a lightly oiled non-stick roasting tray. Melt the butter, then pour it all over the bird. Cover loosely with a sheet of foil to protect its back from burning.
  4. Place in the oven and roast according to your calculations (see step 1), basting every 30-40 minutes. Then, 40 minutes before the bird is ready, take it out of the oven and, protecting your clothes and arms, grab the turkey’s legs with 2 clean cloths and turn it over. Baste the underside of the turkey then return it to the oven, breast-side up, and cook for the remaining 40 minutes.
  5. At the end of the roasting time, to check the turkey is cooked, insert a skewer into the thickest part of the thigh; the juices should run clear. If they don’t, return the turkey to the oven and cook for a further 10-15 minutes, until fully cooked and the juices run clear.
  6. Remove the turkey from the oven, transfer to a warm serving dish, loosely cover with 2 sheets of foil and leave to rest while you make the gravy and finish the trimmings. Turn the oven up to 200°C/400°F/Gas 6 to finish your vegetables and stuffing. Carve the turkey once you have everything ready.
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8 Serves 8 people
15 Preparation time of 15 mins
270 Cooktime for 270 mins
241
Calories
12%
0.7g
Sugar
1%
11.2g
Fat
16%
6.5g
Saturate
33%
0.3g
Salt
5%
of your Guideline Daily Amount (GDA)

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