• Lemon And Herb Roasted Turkey

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    • 4 1/2 kg oven ready turkey with giblets
    • 450 gm mushroom and olive stuffing
    • 125 gm butter softened
    • 375 gm pancetta or possibly thinly sliced streaky bacon
    • 1 x salt and freshly grnd black pepper
    • 1 lrg bunch fresh thyme
    • 1 lrg bunch fresh rosemary
    • 3 x lemons preferably unwaxed cut into chunks
    • 1 lrg spanish onion about
    • 450 gm cut into chunks
    • 150 ml white wine fresh thyme and rosemary sprigs to garnish


    1. Follow the instructions for roasted turkey.
    2. Stuff the neck end only with the mushroom and olive stuffing.
    3. Place the turkey in a large roasting tin spread with a little butter and arrange slices of pancetta over the breast.
    4. Place the herbs lemon and onion chunks around the bird season and pour over the wine.
    5. Cover with a loose tent of foil and roast according to the chart.
    6. Baste fron time to time.
    7. Loosen the leg joints if they are tied together tightly after 1 hour.
    8. Remove the fol and the pancetta to allow the bird to brown 30 min before the end of the cooking time in the roasting oven; 45 min if using the baking oven.
    9. Check the turkey is cooked.
    10. Place the pancetta back on the breast cover with foil and a thick towel and set aside to rest for 20 to 30 min before carving.
    11. Serve with turkey gravy (qv).
    12. Cooking the turkey with a tittle white wine in the roasting tin ensures rt stays succulent and moist.

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