Lemon and Butter Roasted Turkey Recipe

28 November 2012

We Brits eat a lot of turkey over the Christmas period so it helps to liven it up with some new flavours to keep your taste buds happy. Here’s Aunt Bessie’s Lemon and Butter Roasted Turkey Recipe, enjoy!

Ingredients (Serves 4)

50g softened butter

1 tbsp each freshly chopped rosemary, thyme and sage Salt and pepper

2 onions, each cut into six or eight wedges

1 tbsp olive or sunflower oil

1.05kg turkey breast

150ml white wine

2 lemons, halved

Aunt Bessie's Special Roast Potatoes

Aunt Bessie’s Special Yorkshire Puddings

Aunt Bessie’s Button Sprouts with Butter

Aunt Bessie’s Pork & Shallot Stuffing Tray

2 pots Aunt Bessie’s Perfect for Chicken Gravy

Method

1. Preheat the oven to 200°C/180°C fan/gas mark 6. Mix the butter with the herbs and season well. Put the onions in a large roasting tin and drizzle with the oil.

2. Put the turkey into the tin and spread the herb butter all over. Add the wine and 150ml cold water. Put the lemon halves into the tin, too.

3. Cover the tin with foil and roast for 15 minutes per 450g, plus 15 minutes. Remove the foil for the last 10 minutes of cooking to brown the outside a little.

4. Cook the roast potatoes, Yorkshire puddings, button sprouts and stuffing according to packet instructions.

5. Check the turkey is cooked by inserting a skewer into the thickest part of the joint. If the juices run clear, it’s ready. If they’re pink, continue to cook, checking every 5-10 minutes.

6. Lift the turkey onto a warm platter and spoon the onion wedges and lemon halves around it. Make up the chicken gravy in a jug with 200ml boiling water and pour into the tin. Place the tin on the hob and bring to the boil. Simmer for a couple of minutes, until syrupy, stirring all the time. Carve the turkey and serve with the roast potatoes, Yorkshires, sprouts and stuffing.

Let us know if you’ve tried this recipe by commenting below or tweeting us @FemaleFirst_UK