» Print Recipe
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.
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.
» Metric Converter