Pre-heat oven to 190°C/ gas mark 5.
Take your turkey and run your fingers under the skin of the breast to loosen.
In a bowl mix together 3 tbsp of parsley, 2 tbsp tarragon and 1 tbsp thyme all finely chopped with 500g of mascarpone.
Take this mixture and spread it under the skin of the turkey.
Place the turkey in a roasting tin with 1 carrot, a celery stick both roughly chopped, and 1 onion cut into quarters.
Add 150ml water, season with salt and pepper, and cover with foil.
Place the turkey in the oven and cook according to our definitive turkey guidelines below.
Remove the foil from the bird and cook for a further for the last 30 minutes.
Leave the turkey to rest for 15 to 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 always to check that the meat is properly cooked before serving.
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