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  • 1 5.6kg Whole turkey with the giblets removed

  • 3 tbsp parsley

  • 2 tbsp tarragon

  • 1 tbsp thyme

  • 500g (18oz) of mascarpone

  • 1 carrot

  • 1 celery stick

  • 1 onion

  • 150ml (5 fl.oz) water


  • 1.

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

  • 2.

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

  • 3.

    In a bowl mix together 3 tbsp of parsley, 2 tbsp tarragon and 1 tbsp thyme all finely chopped with 500g of mascarpone.

  • 4.

    Take this mixture and spread it under the skin of the turkey.

  • 5.

    Place the turkey in a roasting tin with 1 carrot, a celery stick both roughly chopped, and 1 onion cut into quarters.

  • 6.

    Add 150ml water, season with salt and pepper, and cover with foil.

  • 7.

    Place the turkey in the oven and cook according to our definitive turkey guidelines below.

  • 8.

    Remove the foil from the bird and cook for a further for the last 30 minutes.

  • 9.

    Leave the turkey to rest for 15 to 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 always to check that the meat is properly cooked before serving.

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