INGREDIENTS
- 4 kg free-range turkey
- 2 tbs lemon juice
- 3 brown onions, finely chopped
- 2 carrots, finely chopped
- 4 sticks celery, finely chopped
- ½ bunch parsley, finely chopped
- 80g butter, softened
- 1 lemon, rind finely grated
- 1 tbs olive oil
- 2½ cups white wine or chicken stock
- Stuffing ball
METHOD
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1.Remove excess fat, giblets and neck from turkey. Rinse briefly under cold water, pat dry inside and out with paper towel. Brush inside with juice and rub with salt. Place ⅓ of the onion, carrot, celery and parsley into the cavity. Tuck wings under bird and truss with kitchen twine.
2.
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Combine butter, lemon rind, salt and pepper. Run your fingers gently under the skin of the breast section to loosen. Spread half the butter mixture between the breast and the skin to coat the meat.
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3.
Preheat oven to 180°C. Scatter remaining onion over base of a roasting pan. Place turkey over onion. Melt the remaining butter mixture with oil and brush all over skin. Season with salt and pepper. Pour 2 cups of the wine into base of pan. Cover breast of turkey with baking paper and then cover with foil.
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4.
Roast for 2 hours and 30 minutes, basting with extra butter and pan juices every 30 minutes, until golden and cooked through. Add a little water to pan, if meat dries. Remove foil for last 40 minutes to brown.
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5.Transfer turkey to a heated platter, cover loosely with foil and leave to rest for 20 minutes before carving. Serve turkey slices with crispy roast potatoes and stuffing balls.
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