Lovely moist roast turkey

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Prep time:

Cook time:

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


  1. Mix the garlic and lemon zest into the butter.
    Slide the butter under the skin and try to make sure you have covered the whole breast.
  2. 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.
  3. Pour some glugs of white wine into the tray.
    Cover the whole lot with plenty of foil. It half roasts, half steams the turkey and turns out very moist and delicious.
  4. For timing and temperatures, consult Delia online, then halve her timings and forget the last 40 minutes with the foil off.
  5. 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.
  6. 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.

Additional Information

  • Make Ahead

  • Meat

  • Christmas

  • Main Course

  • Nut Free

  • Low carb

  • Gluten Free

  • Egg Free

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Your comments

  • 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.