Ingredients
- 1 whole turkey mine was 4.5kg/10 lbs, thawed if frozen, neck and giblets removed, and rinsed and patted dry
- ¾ cup extra-virgin olive oil
- 2 tablespoon fresh rosemary leaves minced
- 1 garlic clove minced
- 7 wide strips lemon zest from 1 large lemon
- Coarse salt and ground pepper
- 4 cups mushroom and walnut stuffing
- 2 onions onion cut into 8 wedges
Instructions
- Put the onions in the bottom of a baking dish and sit the turkey on top breast side up. Leave it to sit at room temperature for 30 minutes.
- Pre-heat the oven to 185C(365F) fan-forced after 20 minutes.
- Place the oil, lemon peel, garlic and rosemary in a small saucepan and heat until the lemon starts to curl at the edges.
- Tuck the wing tips under the turkey.
- Fill the bottom cavity loosely with stuffing then stuff the neck cavity and cover them both with skin.
- Tie the legs together with kitchen twine.
- Baste the bird.
- Bake it for 30-45 minutes or until golden, basting after 30 minutes and then reduce the temperature to 150C(302F) and bake for another 3 hours, basting every 30 minutes.
- Take the turkey out of the oven and cover it with foil then leave it to rest for 30 minutes.
- Carve it and serve it up.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
