Lovely moist roast turkey

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Serves: 6

By DijonMama



  • 3 tbsp butter room temperature

  • 1 onion

  • 1 lemon zested

  • 1 turkey

  • 2 cloves garlic finely chopped

  • 1 splash Worcestershire sauce


<ol> <li>Mix the garlic and lemon zest into the butter. <br />Slide the butter under the skin and try to make sure you have covered the whole breast.</li> <li>Make a 'vegetable trivet' by halving the onions and laying them out on your roasting tray, then lay the turkey on top, so that it sits above the tray.</li> <li>Pour some glugs of white wine into the tray. <br />Cover the whole lot with plenty of foil. It half roasts, half steams the turkey and turns out very moist and delicious.</li> <li>For timing and temperatures, consult Delia online, then halve her timings and forget the last 40 minutes with the foil off.</li> <li>Take it out of the pan with the juices for the resting time. Put it on a warm dish and throw a couple of towels over.</li> <li>Then, mash up the onion and any meat into the pan juices and sieve into a jug. Let them settle so you can pour off the fat but then they are totally delicious as gravy without doing anything else.</li> </ol>

Additional Information

  • Egg Free

  • Nut Free

  • Gluten Free

  • Main Course

  • Christmas

  • Meat

  • Low carb

  • Make Ahead

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  • DijonMama 04/12/12 11:01

    I did a 10kg monster for Thanksgiving and have never had so many compliments. The wine is the real trick.