Remove neck and giblets from turkey and remove any pin feathers left behind.

Roast turkey recipe lemon. Web let turkey stand at room temperature for at least one hour to dry the skin. Web rub 4 teaspoons salt mixture under skin of each breast half, 2 teaspoons salt under skin of each leg, and remaining salt mixture into cavity. Web roast the turkey, turning the pan halfway through cooking, for 3 to 3 1/2 hours.

1/4 cup freshly chopped parsley. Web preheat the oven to 450 degrees f (230 degrees c) with an oven rack in the lower third of the oven. For a 4kg bird, pop it in the oven for 1 hour 40 minutes, basting several times with all the lovely juices in the tray and covering with foil when beautifully golden brown.

Sprinkle salt and pepper over skin of turkey and inside cavity; Locate a rack that fits inside a large rimmed baking sheet, and set aside. Remove the giblets from the turkey, and pat it dry (inside and out).

Long), rinsed, or 1 tablespoon dried rosemary. Stir together softened butter, mustard, thyme, lemon juice and zest, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl until mixture is well blended. In a small bowl, combine mayo, fresh herbs, garlic, lemon zest and juice.

Pat outside of turkey well dry with paper towels and dry inside as well. Use remaining half to rub all over the outside of the skin. Roast your christmas turkey with a classic lemon, parsley and thyme butter for juicy, delicately flavoured meat.

45 minutes, plus at least 6 hours’ cooling. Small bunch of flat leaf parsley, leaves only, chopped. 1 large onion, quartered (no peeling) 4 garlic cloves, halved (no peeling)