Ingredients

  • 1 whole turkey (4–5 kg), giblets removed
  • 250 g unsalted butter, softened
  • 2 tbsp olive oil
  • 2 unwaxed lemons, halved
  • 1 onion, quartered
  • 5 sprigs fresh thyme
  • 5 sprigs of rosemary
  • 6 garlic cloves, lightly crushed
  • Fine sea salt and freshly ground black pepper
  • 250 ml chicken stock or water (for basting and gravy base)

Method

Prepare the turkey (key step). Pat the turkey dry with kitchen paper. Gently loosen the skin over the breast with your fingers and spread half the softened butter underneath. Rub the remaining butter and olive oil over the skin. Season generously with salt and pepper on the skin. Stuff the cavity with lemon halves, onion, garlic, and herbs.

Preheat and set up. Preheat the oven to 180°C / 160°C fan / 350°F / Gas 4. Place the turkey breast-side up on a rack in a large roasting tin. Pour the stock or water into the base of the tin to keep the meat moist.

Roast the turkey uncovered for 2–2½ hours (for a 4–5 kg bird), basting every 30–40 minutes with the juices from the pan. If the skin browns too quickly, cover loosely with foil. The turkey is done when the juices run clear, and the internal temperature reaches 70°C in the thickest part of the breast and 80°C in the thigh.

Rest and carve. Remove from the oven, cover loosely with foil, and let rest for 30–45 minutes before carving. This allows the juices to redistribute, keeping the meat moist.

Tips for best results

  • Bring the turkey to room temperature for 1 hour before roasting for even cooking.
  • Brine the turkey beforehand
  • Use a meat thermometer for accuracy — it’s the best way to avoid dryness.
  • Resting is essential: don’t skip it, even if you’re hungry.
  • Save the pan juices to make gravy, skim off excess fat, then simmer with stock and cornflour slurry.

Simple flavour variations

  • Garlic & Herb Butter — mix butter with parsley, thyme, and minced garlic before rubbing under the skin.
  • Citrus Glaze — baste with orange juice and honey in the last 30 minutes for a glossy finish.
  • Spiced Rub — coat with paprika, cumin, and coriander for a smoky, aromatic crust.
  • Bacon Wrap — lay streaky bacon over the breast for extra flavour and moisture.

Storing and reheating.

Cool quickly within 1–2 hours, then store in glass airtight containers.

  • Fridge: keep up to 3–4 days.
  • Freezer: slice and freeze portions; keep up to 2–3 months.
  • Reheat (best): oven at 180°C / 160°C fan for 15–25 minutes, covered with foil and a splash of stock.
  • Reheat (quick): pan-fry slices in butter or oil over medium heat for 5–8 minutes until hot.