Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Cuisine
Collections
Chef Name
Show Name

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

Lemon and Bay Basted Turkey

Recipe by Antony Worrall Thompson

Pin It

Serves 6

Ingredients

1 whole turkey with the giblets removed
100g (3oz) of butter at room temperature
1 thinly sliced lemon
6 bay leaves

Measurement Conversion Calculator

Method

Pre-heat oven to 190°C/ gas mark 5.
Place 100g of butter at room temperature in a bowl, and soften with a wooden spoon, season to taste.
Take your turkey and run your fingers under the skin of the breast to loosen.
Take the softened butter and spread it carefully under the skin of the turkey.
Lay the 1 thinly sliced lemon under the skin with the 6 bay leaves.
Roast the turkey, covered in foil in the usual way following our definitive turkey guidelines below.
30 minutes before the end of the cooking time, remove the foil, cut the remaining 2 lemons in half and roast along side the bird for the last 30 minutes.
Allow the turkey to stand for at least 15-20 minutes before carving.

No Rating

Notes & Tips

Cooking guidelines
For a turkey weighing between 4.5kg and 6.5kg, allow 40 minutes per kg. Remember some ovens, such as fan-assisted ovens, might cook the turkey more quickly -check the manufacturer's handbook for your oven if you can. The most important message is to check that the meat is properly cooked before serving.