If you really want to create a show-stopper meal this Christmas, get organised, roll up your sleeves and throw yourself into the joy of creating and devouring this gorgeous recipe from my recipe book Supercharge Your Life.
Servings
12
Prep time
Cook time
Recipe
GF
Ingredients
- 6kg turkey, giblets removed
- Large handful flat-leaf parsley
- Sea salt & freshly ground black pepper
- 170g butter, softened
- Zest & juice 1 lemon
- Large handful thyme
- Small handful sage
- 3 bay leaves (optional)
- 2 brown onions, peeled & halved
- 2 stalks celery, halved lengthways
- 2 bulbs garlic
- 1L chicken stock
Method
- Preheat the oven to 210ºC.
- Pat the turkey dry with paper towel. Add the parsley to the cavity, season the turkey with salt & pepper and place in a large roasting tin.
- Spread the butter all over the bird. Drizzle over the lemon juice, sprinkle over the zest and tuck the remaining herbs under the bird.
- Arrange the onion, leek, carrot, celery and whole garlic bulbs around the turkey, then pour in the stock. Cover the tin with foil and roast for 45 mins, then reduce the oven temperature to 170ºC and roast for a further 3–4 hours.
- About 10 mins before the end of cooking, remove the foil, increase the oven temperature to 200ºC and roast until the turkey skin is golden brown and crisp, and the juices from the thickest part of the leg run clear.
- Remove from the oven and set aside to rest for at least 15 mins before carving.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
