Easy Turkey Recipe

Mascarpone and herb-basted turkey

  • serves 6
  • Easy

Try our best ever turkey roast recipe. Mascarpone is mixed with garlic, lemon zest and rosemary and stuffed under the skin of the turkey for a perfect, succulent turkey


Try this mascarpone and herb-basted turkey, then check out our roast turkey, turkey crownturkey gravy and more Christmas turkey recipes.



  • mascarpone 6 tbsp
  • garlic 1 clove, crushed
  • lemons 2, zested then halved
  • rosemary chopped to make 1 tbsp
  • parsley chopped to make 1 tbsp
  • turkey 4kg, giblets removed
  • olive oil
  • onions 3, cut into fat slices
  • white wine 500ml
  • chicken stock 500ml
  • plain flour 2 tbsp


  • Step 1

    Heat the oven to 180c/fan 160c/gas 4. Mix the mascarpone, garlic, zest and herbs and season really well. Loosen the skin away from each turkey breast (gently wriggle your fingers under the skin) then stuff the mascarpone mix underneath. Smooth the skin down then brush the turkey all over with olive oil and season.

  • Step 2

    Put the lemon halves in the cavity. Put the onion slices in the bottom of a roasting tin and sit the turkey on top. Cover with foil and cook for 25 minutes per kilo (a 4kg bird will take 1 hour 40 mins).

  • Step 3

    Remove the foil, baste the turkey with the tin juices then turn up the oven to 200c/fan 200c/gas 7 and cook for another 20 minutes. Take out and rest for at least ½ an hour before carving.

  • Step 4

    Pour off most of the fat from the tin. Put over a low heat and sprinkle in the flour. Stir well then add the wine and stock and bubble together. Strain into a clean pan then simmer for 15 minutes while the turkey rests.


Nutritional Information

  • Kcals 702
  • Fat 29.1g
  • Saturates 11.8g
  • Carbs 10.4g
  • Fibre 0.6g
  • Protein 93.8g
  • Salt 1.15g