Roasted Christmas Turkey With All The Trimmings

Roasted Whole Turkey with All the Trimmings

If you really want to create a show-stopper meal this Christmas, get organised, roll up your sleeves and throw yourself into the joy of creating and devouring this gorgeous recipe from my recipe book Supercharge Your Life.

Roasted Whole Turkey with All the Trimmings

By: Lee Holmes

The classic Christmas lunch or dinner, big enough to feed your whole family plus extras. This beauty may take some time to roast but it will be well worth it.


Servings

12

Prep time

Cook time

Recipe

GF


Ingredients

  • 6kg turkey, giblets removed
  • Large handful flat-leaf parsley
  • Sea salt & freshly ground black pepper
  • 170g butter, softened
  • Zest & juice 1 lemon
  • Large handful thyme
  • Small handful sage
  • 3 bay leaves (optional)
  • 2 brown onions, peeled & halved
  • 2 stalks celery, halved lengthways
  • 2 bulbs garlic
  • 1L chicken stock

Method


  • Preheat the oven to 210ºC.
  • Pat the turkey dry with paper towel. Add the parsley to the cavity, season the turkey with salt & pepper and place in a large roasting tin.
  • Spread the butter all over the bird. Drizzle over the lemon juice, sprinkle over the zest and tuck the remaining herbs under the bird.
  • Arrange the onion, leek, carrot, celery and whole garlic bulbs around the turkey, then pour in the stock. Cover the tin with foil and roast for 45 mins, then reduce the oven temperature to 170ºC and roast for a further 3–4 hours.
  • About 10 mins before the end of cooking, remove the foil, increase the oven temperature to 200ºC and roast until the turkey skin is golden brown and crisp, and the juices from the thickest part of the leg run clear.
  • Remove from the oven and set aside to rest for at least 15 mins before carving.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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