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  • 1 Whole turkey with the giblets removed

  • 100g (3oz) of butter at room temperature

  • 1 thinly sliced lemon

  • 6 bay leaves


  • 1.

    Pre-heat oven to 190°C/ gas mark 5.

  • 2.

    Place 100g of butter at room temperature in a bowl, and soften with a wooden spoon, season to taste.

  • 3.

    Take your turkey and run your fingers under the skin of the breast to loosen.

  • 4.

    Take the softened butter and spread it carefully under the skin of the turkey.

  • 5.

    Lay the 1 thinly sliced lemon under the skin with the 6 bay leaves.

  • 6.

    Roast the turkey, covered in foil in the usual way following our definitive turkey guidelines below.

  • 7.

    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.

  • 8.

    Allow the turkey to stand for at least 15-20 minutes before carving.


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.

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