Roasted Turkey



Roasted Turkey


  • 1 free-range turkey 5–5.5kg
  • Maldon sea salt and freshly ground black pepper
  • 2 Brown onions, peeled and halved
  • 1 lemon, halved
  • 1 Bulb of garlic, Halved
  • 6 Fresh bay leaves
  • olive oil, to drizzle
  • 10 rashers of smoked streaky bacon

Lemon, parsley and garlic butter:

  • 400 g unsalted butter, room temperature
  • 1 tbsp olive oil
  • finely grated zest and juice of 2 small lemons
  • 4 garlic cloves, peeled and crushed
  • small bunch of flat leaf parsley, leaves only, chopped


  1. Preheat the oven to Gas 7. Meanwhile, prepare herb butter. Place the butter into a large bowl and season with salt and pepper. Add the olive oil and mix w then lemon zest and juice crushed garlic and chopped parsley. Mix well
  2. Remove the giblets from the turkey cavity. Season the cavity well with salt and pepper, then stuff with the onions, lemon, garlic halves and 2 bay leaves.
  3. With your hands, loosen the skin on the breast from both ends of the Turkey so you will be able to stuff the flavoured butter underneath it, try not to tear skin. Do the same with the drumsticks
  4. Stuff half the butter mix into the opened spaces under the skin. From the outside of the skin, massage the butter around the breasts so that the meat is evenly covered. Finally, insert the rest of the bay leaves under the skin of the breasts.
  5. Place in a roasting tray, breast side up. Spread the rest of the butter all over the skin. Season with salt and pepper, then drizzle with olive oil.
  6. Roast the turkey in the hot oven for 15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to /Gas 4 and cook for about 2½ hours basting occasionally.
  7. To test whether your turkey is cooked, insert a skewer into the thickest part of the leg and check that the juices are running clear. As oven temperatures and turkey shapes and sizes vary, If the juices are pink, roast for another 15 minutes and check again. Repeat until the turkey is cooked.



  • 800g Brussels sprouts
  • Olive oil
  • 100g of Beef bacon
  • 50g Onion
  • 50g White Wine (nonalcoholic)
  • 20g Unsalted Butter
  • Seasoning



  1. Wash carefully the Brussels sprouts
  2. Blanch for 2 minutes in boiling water and immediately transfer into icy water
  3. Separately, in a frying pan with olive oil sweat the chopped onions till fragrant
  4. Add the beef bacon cut into chunks and fry till crispy
  5. Add the blanched Brussels sprouts and sauté
  6. Deglaze with white wine, let evaporate
  7. Season with salt and crushed pepper
  8. Enrich with the butter and serve



  • 300g Cleaned and cut carrots
  • 300g Cleaned and cut parsnip
  • 400g of baby waxy potatoes
  • 50g Olive oil
  • 60g Honey
  • 100g Red onions into chunks
  • Mixed fresh herbs (rosemary, thyme, sage, oregano)
  • Sea salt and crushed black pepper


  1. Switch on the oven at 160°C
  2. Cut and place vegetables in the baking tray
  3. Grease the vegetables in the baking pan with olive oil.
  4. Mix the honey with the herbs, salt and pepper and add to the veggies.
  5. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry
  6. Spread the vegetables evenly, place on the middle rack in oven and bake till cooked (25 minutes at 160°C)
  7. Enrich with some butter at the end and finalize seasoning if necessary




  • 40g Unsalted butter
  • 120g Leek sliced
  • 300g Giblets, neck and wings from the turkey
  • 20g of Tomato paste
  • 20g Red wine
  • 400g Chicken stock
  • Fresh herbs (rosemary, thyme, sage)
  • Bay leaf
  • Turkey drippings from the roasting pan with vegetables
  • Dash of Worcestershire sauce
  • Salt and pepper
  • 40g roux (20g butter + 20 flour)


While the turkey is cooking in the oven, start the gravy with the chicken stock.

  1. Melt the butter in a large saucepan over medium-low heat
  2. Add the leek and turkey left overs (giblet, neck, wings)
  3. Cook and stir until browned
  4. Add the tomato paste and the herbs, stir for few minutes more till fragrant
  5. Deglaze with the red wine and let evaporate
  6. Add the chicken stock, bring to boiling point, cover and simmer
  7. Let reduce 50% of the liquid and strain the gravy and keep warm

When the turkey is done, transfer it to a cutting board from the roasting pan to rest, keep the vegetables in the pan:

  1. Pour the gravy into the pan drippings and scrape up the browned bits with a spoon to dissolve all caramelized juices
  2. Strain the gravy into a saucepan and keep cooking over low heat
  3. In a separate pot make a roux (melt the butter and sprinkle with flour, stirring constantly with a wooden spoon, until the flour browns slightly)
  4. Gradually add the gravy to the roux, whisking constantly to prevent lumps.
  5. Bring to a boil, then reduce the heat to medium low.
  6. Pour the dark roasting juices from the degreasing cup into the gravy
  7. Simmer, whisking occasionally, until the gravy thickens
  8. Add the Worcestershire sauce and season with salt and pepper.

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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