Preheat oven to 425 degrees. In large bowl, combine butter, lemon
zest/juice, parsley, salt/pepper, olive oil and minced garlic to
make
compound butter. Season the cavity of the bird with salt/pepper
and stuff it with whole garlic cloves, halved onions (without
peeling), halved lemons, and poultry herbs.
Being careful not to break the skin, open up the space between
meat and skin. Stuff compound butter into this space and massage
the butter around the breasts so that it is evenly distributed.
Spread remaining compound butter over the top of the skin and
drizzle with olive oil.
Roast turkey in oven for 10 to 15 minutes. Take out the tray and
baste with liquid at bottom of tray. Cover the top of the bird
with thick bacon and baste again. Put back in oven and lower heat
to 350 degrees. Roast, occasionally basting, for designated time
(about 30 min per kg) until juices run clear instead of pink. When
finished, remove turkey and let sit for at least 45 minutes.
For gravy- Drain the excess fat from the
roasting tray into a large pan and place on
medium high heat. From the turkey, remove the
bacon, onions, lemons, garlic cloves and herbs.
Chop these into smaller pieces and throw into
pan. Add some poultry herbs and 2 chopped
tomatoes. Reduce this mixture, occasionally
mashing the ingredients. Add chicken stock and
reduce again. Strain gravy through a fine mesh
strainer into serving bowl and serve hot with
the turkey.
Originally Submitted
1/18/2015
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