Roast Turkey with Lemon & Garlic – The Ultimate Thanksgiving Centerpiece!

Why You'll Love This Recipe

• Rated 4.6 Stars by holiday cooks! ⭐️⭐️⭐️⭐️⭐️
• Perfectly crispy skin and incredibly succulent meat every time.
• Make-ahead friendly - brine up to 2 days in advance for maximum flavor.
• Uses simple storecupboard ingredients for extraordinary results.

Tools You'll Need

Ingredients

For the Turkey:

• 5-6kg oven-ready turkey (neck and giblets removed and kept for gravy)
• 1 onion, halved
• 1 lemon, halved (save zest for butter)
• 1 whole bulb of garlic, halved

For the Salt Mix:

• 2 tbsp sea salt
• 1 tbsp thyme leaves
• 1 tsp peppercorns

For the Butter:

• 100g butter, softened
• 4 tbsp vegetable bouillon powder
• Zest of 1 lemon

Step-by-Step Instructions

1. Make Salt Mix (up to 2 days ahead): Grind salt with thyme leaves and peppercorns in spice grinder or using pestle and mortar.
2. Sit turkey in roasting tin and gently push fingers under the skin, starting from neck, until you can push whole hand in down length of breast. Take care not to tear skin.
3. Season bird all over with salt mix, inside and out and under skin. Leave turkey in tin, breast-side up, in fridge for up to 2 days (uncovered for crispiest skin).
4. Make Butter: Mix butter, vegetable stock powder and lemon zest until combined. Cover and chill (can make days ahead or freeze for 1 month).
5. Remove turkey from fridge 1 hour before cooking. Remove butter to soften.
6. Heat oven to 180°C/160°C fan/gas 4. Calculate cooking time: 40 mins per kg for first 4kg, plus 45 mins for every kg after that.
7. Spread butter under skin to cover entire breast area and work into crevice between thigh and main body. Smooth skin over.
8. Put onion, lemon halves, and garlic in cavity.
9. Cover tin loosely with foil and roast for calculated time.
10. 30 minutes before end, increase oven to 200°C/180°C fan/gas 6, remove foil, baste turkey and return to oven.
11. When beautifully brown and cooked through, remove from oven and rest on warm platter covered with foil for up to 1 hour.
12. Save juices from tin for gravy. Carve and serve! 

Pro Tips

• Don't rush the brining! The full 2 days makes the meat incredibly succulent.
• Leave turkey uncovered in fridge for the crispiest skin possible.
• Use a meat thermometer to ensure perfect doneness (74°C/165°F in thickest part).

Recipe Variations

• Herb Butter: Add chopped rosemary or sage to the butter mixture.
• Different Citrus: Use orange instead of lemon for a sweeter flavor.
• Spicy Version: Add red pepper flakes to the salt mix for a kick.

FAQs

Can I use a different size turkey?
Yes! Adjust cooking time: 40 mins per kg for first 4kg, plus 45 mins for every kg after that.

What if I don't have vegetable bouillon powder?
Use chicken bouillon or increase salt slightly in the butter mixture.

How do I know when the turkey is done?
Internal temperature should reach 74°C/165°F in the thickest part of the thigh.

So there you have it - the most spectacular Roast Turkey with Lemon & Garlic that will make your Thanksgiving dinner absolutely unforgettable! 

If you try this recipe, let me know in the comments how your crispy skin turned out.