This delicious roast turkey recipe by Nigella Lawson is the perfect centerpiece for your holiday feast. With a crispy golden skin and tender, juicy meat, it’s an easy yet impressive dish. Using simple ingredients like garlic, lemon, and fresh herbs, you can create a flavorful, hearty meal that’s sure to impress your guests.
Ingredients Needed:
- 5-6kg (11-13 lbs) oven-ready turkey, with neck and giblets
- 150g (5.3 oz) butter
- 3 garlic cloves, finely grated
- Large handful of mixed herbs (parsley, thyme, bay), leaves picked and chopped, stalks reserved
- 2 lemons, both halved (1 juiced, 1 whole)
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 2 tbsp (2 tbsp) plain flour
- 1 tbsp (1 tbsp) soy sauce
- 1 tsp (1 tsp) yeast extract (e.g., Vegemite or Marmite)
- 200ml (7 fl oz) red wine
- 500ml (2 cups) chicken or turkey stock
- 2 tbsp (2 tbsp) sea salt, for seasoning
How To Make Roast Turkey Recipe?
- Prepare the Turkey: Loosen the skin over the turkey breast, making space to get your hands underneath it. Season the bird all over, including under the skin, with 2 tbsp of sea salt. Place the turkey in a large roasting tin, breast-side up, and leave it uncovered in the fridge until ready to cook.
- Make the Herb Butter: About an hour before cooking, melt the 150g of butter in a pan over low heat. Add the grated garlic, chopped herbs, and 1 juiced lemon. Sizzle for a minute, then remove from the heat and leave to cool slightly.
- Prepare the Roasting Tray and Stuff the Turkey: Remove the turkey from the fridge and transfer it to the roasting tin. Scatter the 1 onion, 2 carrots, turkey neck, and giblets in the tin. Place a roasting rack (or ovenproof cooling rack) in the tray and sit the turkey on top. Stuff the turkey cavity with the squeezed and whole lemons, herb stalks, and extra thyme.
- Butter Turkey: Lift the skin of the turkey and spoon 4 tbsp of the herb butter underneath the skin, then massage it in to spread the butter. Brush the remaining butter over the turkey, reserving about 2 tbsp. Tie the turkey legs and wings together neatly.
- Roast Turkey: Preheat the oven to 240°C (220°C fan/gas 9) or 475°F (450°F fan). Put the turkey in the oven and reduce the heat to 180°C (160°C fan/gas 4) or 350°F (325°F fan). Roast for 1 hour, then remove from the oven and brush with more butter. Rotate the tin and return to the oven for another 30 minutes, then brush again with the butter and roast for another 30 minutes. After 2 hours of total roasting time, check the turkey’s temperature with a probe thermometer— it’s cooked when the thickest part of the breast reads 65°C (149°F) and the thickest part of the thigh reads 75°C (167°F). If it’s not at the correct temperature, return the turkey to the oven for 15-minute intervals until it’s done.
- Rest the Turkey: Once cooked, remove the turkey from the oven and leave it to rest on the rack for 10 minutes. Then, transfer it to a board, placing it upside down. Let it rest for at least another 20 minutes. The turkey will stay hot for up to 40 minutes.
- Make the Gravy: If your roasting tin is flameproof, place it directly on medium heat. Otherwise, transfer the contents into a large pan. Scatter over the 2 tbsp of flour and stir to make a paste. Add the soy sauce, yeast extract, and wine, stirring to form a thick paste. Gradually pour in the 500ml of stock and turkey juices (if not already in the tin). Simmer for about 5 minutes, stirring to make a rich gravy. Strain the gravy into a jug or pan and reheat when needed.
- Serve: Carve the turkey and serve with the homemade gravy and your favorite trimmings. Enjoy!
Recipe Tips:
- Season the Skin: Loosen the skin on the turkey and season it with salt and herb butter. This keeps the meat juicy and flavorful.
- Let the Turkey Rest: After cooking, rest the turkey upside down for at least 20 minutes. This helps the meat stay moist and tender.
- Use a Thermometer: Check the turkey’s temperature with a thermometer. It should be 65°C (149°F) in the breast and 75°C (167°F) in the thigh to be perfectly cooked.
- Baste Regularly: Brush the turkey with the herb butter every 30 minutes to keep it moist and achieve crispy skin.
- Save the Drippings: Use the pan drippings to make a tasty gravy, which adds extra flavor to the turkey.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover turkey cool to room temperature. Once cooled, wrap it up or place it in an airtight container. Store it in the fridge for up to 3 days.
- Freeze: Wrap the turkey tightly in plastic wrap and foil, or put it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating.
- Reheat: Put the turkey in a pan with a little broth or water to keep it moist. Cover and heat for about 5-10 minutes until warmed.
Nutrition Facts:
- Calories: 135 kcal
- Total Fat: 2.5g
- Saturated Fat: 0.7g
- Cholesterol: 60mg
- Sodium: 44mg
- Potassium: 239mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 30g
Try More Nigella Lawson Recipes:
Nigella Roast Turkey Recipe
Description
This delicious roast turkey recipe by Nigella Lawson is the perfect centerpiece for your holiday feast. With a crispy golden skin and tender, juicy meat, it’s an easy yet impressive dish. Using simple ingredients like garlic, lemon, and fresh herbs, you can create a flavorful, hearty meal that’s sure to impress your guests.
Ingredients
Instructions
- Prepare the Turkey: Loosen the skin over the turkey breast, making space to get your hands underneath it. Season the bird all over, including under the skin, with 2 tbsp of sea salt. Place the turkey in a large roasting tin, breast-side up, and leave it uncovered in the fridge until ready to cook.
- Make the Herb Butter: About an hour before cooking, melt the 150g of butter in a pan over low heat. Add the grated garlic, chopped herbs, and 1 juiced lemon. Sizzle for a minute, then remove from the heat and leave to cool slightly.
- Prepare the Roasting Tray and Stuff the Turkey: Remove the turkey from the fridge and transfer it to the roasting tin. Scatter the 1 onion, 2 carrots, turkey neck, and giblets in the tin. Place a roasting rack (or ovenproof cooling rack) in the tray and sit the turkey on top. Stuff the turkey cavity with the squeezed and whole lemons, herb stalks, and extra thyme.
- Butter Turkey: Lift the skin of the turkey and spoon 4 tbsp of the herb butter underneath the skin, then massage it in to spread the butter. Brush the remaining butter over the turkey, reserving about 2 tbsp. Tie the turkey legs and wings together neatly.
- Roast Turkey: Preheat the oven to 240°C (220°C fan/gas 9) or 475°F (450°F fan). Put the turkey in the oven and reduce the heat to 180°C (160°C fan/gas 4) or 350°F (325°F fan). Roast for 1 hour, then remove from the oven and brush with more butter. Rotate the tin and return to the oven for another 30 minutes, then brush again with the butter and roast for another 30 minutes. After 2 hours of total roasting time, check the turkey’s temperature with a probe thermometer— it’s cooked when the thickest part of the breast reads 65°C (149°F) and the thickest part of the thigh reads 75°C (167°F). If it’s not at the correct temperature, return the turkey to the oven for 15-minute intervals until it’s done.
- Rest the Turkey: Once cooked, remove the turkey from the oven and leave it to rest on the rack for 10 minutes. Then, transfer it to a board, placing it upside down. Let it rest for at least another 20 minutes. The turkey will stay hot for up to 40 minutes.
- Make the Gravy: If your roasting tin is flameproof, place it directly on medium heat. Otherwise, transfer the contents into a large pan. Scatter over the 2 tbsp of flour and stir to make a paste. Add the soy sauce, yeast extract, and wine, stirring to form a thick paste. Gradually pour in the 500ml of stock and turkey juices (if not already in the tin). Simmer for about 5 minutes, stirring to make a rich gravy. Strain the gravy into a jug or pan and reheat when needed.
- Serve: Carve the turkey and serve with the homemade gravy and your favorite trimmings. Enjoy!
Notes
- Season the Skin: Loosen the skin on the turkey and season it with salt and herb butter. This keeps the meat juicy and flavorful.
- Let the Turkey Rest: After cooking, rest the turkey upside down for at least 20 minutes. This helps the meat stay moist and tender.
- Use a Thermometer: Check the turkey’s temperature with a thermometer. It should be 65°C (149°F) in the breast and 75°C (167°F) in the thigh to be perfectly cooked.
- Baste Regularly: Brush the turkey with the herb butter every 30 minutes to keep it moist and achieve crispy skin.
- Save the Drippings: Use the pan drippings to make a tasty gravy, which adds extra flavor to the turkey.
Nigella Roast Turkey Recipe