Vegetarian recipe ideas
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Heat the oven to 180C/fan 160C/gas 4. Pat the turkey dry all over with kitchen paper. Mix the butter with the lemon zest and garlic (if using) and season well. gently push your fingers under the turkey’s skin, starting from the neck end of the bird, easing the skin away from the flesh. Spread the lemon butter under the skin on each breast then smooth the skin back into place. Quarter the zested lemon and put in the turkey cavity. Rub the turkey all over with olive oil and sprinkle with sea salt.
Put the halved onions in the bottom of a large roasting tin to act as a trivet for the bird. Sit the turkey on top and cover completely with foil, tucking under the tin to create a foil tent. Cook the turkey for 25 mins per kilo (1 hour 40 minutes for a 4kg bird). Take out the turkey and turn up the oven to 220C/fan 200C/gas 7.
Remove the foil and return the turkey to the oven for a further 30 minutes until golden. To test, pierce the fattest part of the thigh with a skewer. The juices should run clear. Rest the turkey, covered loosely with foil, for at least 30 minutes and up to an hour before serving (strain the cooking juices and keep the onions to use in the gravy, left).
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