Herb butter roast turkey

You will need

Your turkey from Lee, fully defrosted if frozen.

Softened butter, two or three garlic cloves, a handful of chopped parsley, thyme and sage, lemon zest, salt and pepper.

An onion, a carrot and a lemon to sit inside the cavity or under the bird, and a clean meat thermometer.

Method

1. Take the turkey out of the fridge about 30 minutes before cooking while you preheat the oven to the temperature on its label.
2. Mix the butter with the garlic, herbs, zest and seasoning. Gently loosen the breast skin with your fingers and spread most of the butter underneath; rub the rest over the legs.
3. Sit the bird on the vegetables in a roasting tin. Roast following the time for its weight, covering loosely with foil if the skin browns too quickly, and baste once or twice.
4. Check the thickest part of the breast and thigh, away from bone. The centre should reach 70°C for 2 minutes or 75°C for 30 seconds, with juices running clear.
5. Rest under foil for at least 30 minutes before carving. Use the resting time to finish gravy from the tin juices.

Lee’s tip

Cook the stuffing in a separate dish rather than inside the bird — it cooks more evenly and the turkey is easier to cook through. Ask Lee for the weight that suits your guests and oven.