Classic Roast Turkey

Our tenants from Poultry Creations have been kind enough to share their classic Roast Turkey Recipe.

• 4kg Free-Range Turkey⠀
• 2 tbs lemon juice⠀
• 3 onions, finely chopped⠀
• 2 carrots, finely chopped⠀
• 4 sticks celery, finely chopped⠀
• ½ bunch parsley, finely chopped⠀
• 80g butter, softened⠀
• 1 lemon rind, finely grated⠀
• 1 tbs olive oil⠀
• 2½ cups white wine or chicken stock


1.Start remove the excess fat, the giblets & the neck from turkey. Rinse briefly under cold water, pat dry inside & out with a paper towel. Start brushing the insides with lemon juice and rub it with some salt. Grab 1/3 of the onion, carrot, celery and parsley and place this into the cavity. Truss the wings with some kitchen twine.

2.Place your butter, lemon rind, salt and pepper into a bowl and combine it together. With your fingers, run gently under the skin of the breast section to loosen it. Spread half of your butter mixture between the breast & the skin to coat the meat.

3.Preheat oven to 180°C. With the rest of the onion, scatter the remaining onion over the base of a roasting pan. Place your turkey over the onion. Melt the remaining butter mixture you have & brush it all over the skin. Season with some salt and pepper. Pour 2 cups of the white wine or chicken stock into the base of the pan. Cover the breast of turkey with baking paper & then cover with foil.

4.Roast your turkey for 2 hours and 30 minutes making sure you’re basting with extra butter & pan juices every 30 minutes, until golden & cooked through. Add a little water to the pan, if the meat dries. Remove your foil for the last 40 minutes to brown.

5.Take out turkey & transfer it to a heated platter, covered loosely with foil and leave it to rest for 20 minutes. Depending on the size of the turkey (the bigger it is, the longer it will need to rest). Serve turkey slices with crispy roast potatoes & a fresh green salad.