Roast Turkey with Lemon, Parsley, and Garlic

Name: Roast Turkey with Lemon, Parsley, and Garlic
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: European
Ingredients: 1 12lb Turkey; Sea Salt; Ground black pepper; 2 onions, peeled and halved; Lemon, halved; 6 bay leaves; Olive oil, to drizzle; 1 head of garlic, halved horizontally; 8 rashers of smoked streaky bacon; 1.5 cups butter; 1tbs olive oil; 2 lemons, zested and juiced; 3 garlic cloves, peeled and crushed; Small bunch of flat parsley, leaves only and chopped; 1.5 cups butter; 1tbs olive oil; 2 lemons, zested and juiced; 3 garlic cloves, peeled and crushed; Bunch flat parsley, leaves only and chopped

8 steps

Prep:30minCook:4h

Updated at: Thu, 17 Aug 2023 13:03:24 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories1224.2 kcal (61%)

Total Fat74.4 g (106%)

Carbs7.2 g (3%)

Sugars2.1 g (2%)

Protein126 g (252%)

Sodium971.9 mg (49%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 headgarlic

8 rasherssmoked streaky bacon

1 ½ cupsbutter

1 Tbsolive oil

leaves only and chopped

Lemon, parsley and garlic butter

1 ½ cupsbutter

1 Tbsolive oil

leaves only and chopped

Instructions

Step 1

Preheat oven to 425°. Prepare the herb butter. Put the butter into a large bowl and season with salt and pepper. Add the olive oil and mix well. Add the lemon zest and juice, crushed garlic and chopped parsley. Mix well to combine.

Step 2

Remove the giblets from the turkey cavity. Season the cavity well with salt and pepper, then stuff with the onions, lemon, garlic halves and 2 bay leaves.

Step 3

With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to stuff the flavored butter underneath it, making sure you keep the skin intact. Repeat with the skin on the legs. From the lower side of the breast, feel your way under the skin and out towards the leg, loosening the gap.

Step 4

Stuff half of the butter mix into the opened spaces under the skin. From the outside of the skin, gently massage the butter around the breast so that the meat is evenly covered. Finally, insert the rest of the bay leaves under the skin of the breast.

Step 5

Place the bird in a large roasting tray, breast side up. Spread the rest of the butter all over the skin. Season well with salt and pepper, then drizzle with a little olive oil. (If preparing a day ahead, cover the turkey with foil and refrigerate at this stage)

Step 6

Roast the turkey in the hot oven for 10-15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the oven temperature to 350° and cook for about 15min per pound, basting occasionally.

Step 7

To test whether your turkey is cooked, insert a skewer into the thickest part of the leg and check that the juices are running clear, rather than pink. Check turkey 30min prior of your calculated time. If it runs pink, bake for another 15min and check again. Repeat as necessary until the turkey is cooked.

Step 8

Transfer the turkey to a warmed platter and remove the parsons nose, wings, and tips of the drumsticks. Reserve these for the gravy. Leave the turkey to rest in a warm place for at least 45min. Make the gravy in the meantime. Remove the bay leaves from under the skin before carving. Serve the turkey with your other side dishes.