Lower the setting to 180☌/Gas 4 and cook for about 2 1⁄2 hours (calculating at 30 minutes per kg), basting occasionally. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Roast the turkey in the hot oven for 10–15 minutes.(If preparing a day ahead, cover the turkey with foil and refrigerate at this stage.) Season well with salt and pepper, then drizzle with a little olive oil. Spread the rest of the butter all over the skin. Place the bird in a large roasting tray, breast side up.Finally, insert the rest of the bay leaves under the skin of the breasts. From the outside of the skin, gently massage the butter around the breasts so that the meat is evenly covered. Stuff half the butter mix into the opened spaces under the skin.Repeat with the skin on the legs – from the lower side of the breast feel your way under the skin and out towards the leg, loosening the gap. With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to stuff the flavoured butter underneath it, making sure you keep the skin intact.Season the cavity well with salt and pepper, then stuff with the onions, lemon, garlic halves and 2 bay leaves. Remove the giblets from the turkey cavity.Add the lemon zest and juice, crushed garlic and chopped parsley. Put the butter into a large bowl and season with salt and pepper. Small bunch of flat leaf parsley, leaves only, chopped.Finely grated zest and juice of 2 small lemons.Sea salt and freshly ground black pepperįor the lemon, parsley and garlic butter:.1 free-range turkey (ideally Norfolk Black or Bronze), about 5–5.5kg.
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