lemon and herb roasted turkey

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Cooking receipe to make lemon and herb roasted turkey under category Aga Recipes. You may find some video clips related to this receipe below.

lemon and herb roasted turkey

4.5 kg oven ready turkey with giblets

450g mushroom and olive stuffing

125g butter softened

375g pancetta or thinly sliced streaky bacon

salt and freshly ground black pepper

1 large bunch fresh thyme

1 large bunch fresh rosemary

3 lemons preferably unwaxed cut into chunks

1 large spanish onion about

450g cut into chunks

150ml white wine

fresh thyme and rosemary sprigs to garnish

Follow the instructions for roasted turkey.

Stuff the neck end only with the mushroom and olive stuffing.

Place the turkey in a large roasting tin spread with a little butter and arrange slices of pancetta over the breast.

Place the herbs lemon and onion chunks around the bird season and pour over the wine.

Cover with a loose tent of foil and roast according to the chart.

Baste fron time to time.

Loosen the leg joints if they are tied together tightly after 1 hour.

Remove the fol and the pancetta to allow the bird to brown 30 minutes before the end of the cooking time in the roasting oven; 45 minutes if using the baking oven.

Check the turkey is cooked.

Place the pancetta back on the breast cover with foil and a thick towel and set aside to rest for 20 to 30 minutes before carving.

Serve with turkey gravy (qv).

Cooking the turkey with a tittle white wine in the roasting tin ensures rt stays succulent and moist.

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