Add a zesty fresh citrus infusion to your turkey – with lemons, thyme and garlic. Then add some pine nut, lemon and thyme stuffing. Cook it breast side down to keep it moist, wrapped in foil. For lovely firm textured meat choose a free-range bronze turkey and for the best value head to Aldi’s freezer!
PREP: 30 MINS
COOK: 3 hours 45 mins
For the stuffing:
4 tbsp olive oil
> 2 onions, chopped
> 3 garlic cloves, crushed
> 175g white breadcrumbs
> 100g pine nuts chopped
> Finely grated zest of 2 lemons and juice of 1
> 4tbsp parsley, chopped
> 2tbsp sage, chopped
> 1 tbsp thyme. chopped
> 2 eggs, lightly beaten
For the turkey:
> 6.3kg free range turkey
> 2 onions, cut into wedges
> 1 lemon, cut into wedges,
> 1 lemon, sliced
> Several sprigs thyme
> 2 tbsp chicken seasoning (Barts)
> 75g butter
> holly to decorate
1 To make the stuffing, heat the oil, fry onion and garlic for 10 mins, to soften, not brown. Tip in the breadcrumbs, pine nuts, lemon zest and juice, parsley, sage and seasoning. Stir to combine. Divide into 2 plastic bags and freeze.
2 Lift up the loose skin at the fat end of the turkey and ease you hand between the skin and flesh. Slide a few lemon slices (reserving a couple) and thyme sprigs over top breast. Spoon in half the defrosted stuffing. Turn the turkey over onto the breast, lift the neck flap up and over the stuffing to cover and secure with a skewer. Push a long skewer through the wings to keep them tucked in.
3 Season the inside of the turkey. Pop the onion, lemon wedges and thyme into the turkey cavity. Tie up the turkey legs with string, warpping the string around the wing skewers to form a firm bundle.
4 Line a large roasting tin with 2 large pieces of foil. Sit the turkey on the foil, sprinkle wth some chicken seasoning, salt, pepper and thyme. Dot with some butter and upturn. Shake on the rest of the chicken seasoning, and dot over the rest of the butter. Wrap tightly in the foil (you can leave turkey in fridge overnight at this stage).
5 Weigh stuffed turkey and calculate cooking time – roast for 15 mins for each 450g plus 15 mins. Heat oven to 200C, Gas 6. Roast according to weight – for this size turkey it’s 3 hours 45 mins. Unwrap foil after 3 hours 15 mins, use rubber gloves to turn the turkey the right way up. Arrange a couple of lemon slices on top and roast for 30 more mins.
6 Transfer turkey onto serving plate and leave to rest out of the oven, wrapped in foil for at least 30 mins – though 1 hour is fine if you need the oven space. Keep roasting tin for gravy.
PER SERVING: 382 CALS, 18g FAT (5g SATURATED), 6g CARBs