Herb & lemon buttered turkey
Ready in 3 hours
100g (3½oz) unsalted butter, softened
zest of 2 lemons
2 tbsp each chopped fresh rosemary and thyme
3 tbsp chopped fresh parsley
½ tbsp runny honey
5kg (11¼lb) turkey, giblets removed
125g (4½oz) streaky bacon
2 red onions, quartered
500ml (18fl oz) white wine
1. Preheat the oven to 190˚C/370˚F/R5. Combine butter, lemon zest, herbs and honey. Season well. Separate the skin from the breast meat by gently working your hand under the skin starting at the neck. Work all the way down the breast meat.
2. Push the butter under the skin to evenly coat. Place three quarters of the bacon on top of the butter and flatten the skin back down, smoothing any air pockets out. Place the remaining bacon on top of the legs. Tie the legs together and place the turkey in a large roasting tin set on top of the onions. Season well, pour the wine around and cover tightly with foil.
3. Roast for 20 minutes per 450g (1lb) plus 20 minutes. Baste occasionally and remove the foil for the last 30 minutes of cooking. Allow the turkey to rest for at least 30 minutes before carving.
CANDIS TIP – Get ahead and prepare the turkey the day before to the end of step 2. Cover and keep in the fridge overnight.