The Most Delicious Turkey You’ll Ever Make

Ingredients (Serves 8–10)

For the Turkey:

• 1 free-range turkey

• Sea salt and freshly ground black pepper

• 2 onions, peeled and halved

• 1 lemon, halved

• 1 head of garlic, halved horizontally

• 6 bay leaves

• Olive oil, to drizzle

• 8 rashers of smoked streaky bacon

For the Lemon, Parsley & Garlic Butter:

• 375 g butter, at room temperature

• 1 tbsp olive oil

• Finely grated zest and juice of 2 small lemons

• 3 garlic cloves, peeled and crushed

• Small bunch of flat-leaf parsley, leaves only, finely chopped

Why This Recipe Works

This is not your average roast turkey - and here’s why:

1. The Herb Butter Magic:
   By loosening the turkey’s skin and spreading the butter underneath, the meat stays tender and juicy as it cooks. The butter melts slowly, infusing every bite with fresh lemon, garlic, and herbs.

2. Citrus Brightness:
   Lemon cuts through the richness of the butter and gives the roast a light, clean finish - a trick that turns heavy holiday dishes into something fresh and fragrant.

3. Bacon Blanket:
   Those streaky bacon rashers protect the breast meat from drying out and add an extra smoky depth to the flavor.

4. Gentle Roasting & Basting:
   Starting hot, then lowering the temperature, ensures the skin gets beautifully crisp while the inside cooks evenly. Regular basting builds up that glossy golden color and keeps the meat moist.

Preparing the Butter

Start by making your lemon-parsley-garlic butter - this is the soul of the recipe.

In a large mixing bowl, add softened butter, olive oil, lemon zest and juice, crushed garlic, chopped parsley, and a generous pinch of salt and black pepper.

Mix everything together until smooth and aromatic. The scent should instantly make you think of sunshine and Sunday lunches - a mix of citrus and herbs with a comforting hint of garlic.

You’ll use half of this butter under the skin and the rest on top, so keep it nearby as you prepare the turkey.

Preparing the Turkey

Remove the giblets from the cavity (you can save them for stock or gravy later). Pat the turkey dry with kitchen paper - this helps the skin crisp up.

Season the cavity well with salt and pepper, then stuff it with onion halves, lemon halves, garlic head halves, and two bay leaves.

Now comes the secret to a perfect roast: getting that herb butter under the skin.

How to Loosen the Skin:

Gently slide your fingers under the skin of the turkey breast from both ends - start at the cavity and work carefully to avoid tearing the skin. Do the same from the lower breast area toward the legs so that the butter can cover as much of the meat as possible.

Spoon half of the butter mixture under the loosened skin. Then, using your hands, gently massage the butter across the breast from the outside - this distributes it evenly without breaking the skin. You’ll see the butter forming a soft, even layer underneath.

Finally, tuck the remaining bay leaves under the skin so they release a subtle aroma as the turkey roasts.

Getting Ready to Roast

Place the bird breast side up in a large roasting tray. Spread the remaining butter all over the surface of the turkey — it should look glossy and well coated. Season generously with salt and pepper, then drizzle a little olive oil over the top for extra crispness.

If you’re preparing it ahead of time, this is the point to cover it with foil and refrigerate overnight. The flavors will have even more time to soak in.

When you’re ready to cook, preheat your oven to 220°C.

Roasting & Basting

Roast the turkey at 220°C for 10–15 minutes to get the skin started. Then, remove it from the oven, baste generously with the pan juices, and lay bacon rashers over the breast to keep it moist.

Lower the temperature to 180°C and continue roasting for about 2½ hours.

As a general guide, roast for 30 minutes per kilogram of turkey.

When you open the oven for basting, you’ll notice how the butter and juices have transformed into a fragrant, golden pool at the bottom of the tray - liquid gold that flavors the meat with every spoonful.

How to Know It’s Done

To check if your turkey is cooked, insert a skewer or sharp knife into the thickest part of the leg. The juices should run clear, not pink.

If the juices are still pink, continue roasting for another 15 minutes, then check again. Oven temperatures and turkey sizes can vary, so always trust your senses more than the clock.

When it’s done, remove the turkey from the oven and transfer it to a warm platter.

Resting (Don’t Skip This Step!)

This is the most overlooked part of roasting - resting is essential.

Loosely cover the turkey with foil and leave it to rest in a warm spot for at least 45 minutes.

During this time, the juices inside the meat redistribute, making every slice tender and succulent instead of dry. This also gives you the perfect window to make your gravy from the roasting juices.

Remove the bay leaves from under the skin before carving.

Carving & Serving

Carving a turkey is easy once it’s rested:

1. Remove the crispy bacon and set it aside (it makes a delicious snack or garnish).

2. Slice off the legs and separate the thighs and drumsticks.

3. Carve the breast meat into thin, even slices - the lemon and garlic scent will be incredible.

Serve with piping hot gravy, roasted vegetables, or traditional sides like stuffing, mashed potatoes, and cranberry sauce.

If it’s a holiday feast, decorate the platter with fresh herbs and lemon wedges for a simple but elegant touch.

Tips for Success

• Use a quality bird. Free-range or heritage breeds like Norfolk Black or Bronze have richer flavor and juicier texture.

• Room temperature butter is key - it spreads evenly and won’t tear the skin.

• Don’t skip the lemon zest. It’s what makes this roast feel bright and fresh, not heavy.

• Rest longer than you think. Even an hour is fine; your turkey will stay hot and juicy.

• Save the drippings! They’re the foundation of a truly delicious gravy.

Simple Gravy from the Drippings

Once you’ve removed the turkey, pour the tray juices through a fine sieve into a saucepan. Skim off any excess fat, then add a splash of white wine or chicken stock. Bring it to a simmer and scrape up all the flavorful bits from the bottom. Let it reduce until slightly thickened.

For extra richness, whisk in a spoonful of leftover herb butter - it ties the flavors back together beautifully.

What to Serve With It

This roast pairs wonderfully with both traditional and fresh sides. Try:

• Garlic mashed potatoes

• Honey-glazed carrots or parsnips

• Cranberry and orange sauce

• Green beans with almonds

• Homemade stuffing with herbs and lemon zest

If you want to keep the meal light, serve it with a crisp green salad with citrus vinaigrette - it echoes the lemony freshness of the turkey.

The first slice releases a fragrant wave of garlic and lemon. The meat is tender and moist, with golden, crisped skin that crunches softly under your knife. The parsley butter gives it a subtle herbal sweetness, and the smoky bacon adds a savory edge that keeps every bite balanced.

It’s the kind of turkey that brings people back to the table for seconds - and then thirds.

Every year, without fail, when this turkey comes out of the oven, the whole family lights up with excitement. It’s not just a meal anymore - it’s part of our Christmas tradition, the taste that signals the start of the holidays.

Whether it’s your first time roasting a turkey or your hundredth, this recipe is foolproof, flavorful, and truly unforgettable.

Serve it proudly, and enjoy every moment of the compliments that follow.