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Family Run, Award-Winning Greengrocer, Est. 2009

Classic Roast Christmas Turkey with Optional Lemon or Thyme

Roast Turkey


  • 1 whole Turkey (choose size based on guest number)
  • Butter, softened (about 75g for a medium Turkey)
  • Salt and pepper
  • Optional: 1 lemon, halved
  • Optional: Fresh thyme sprigs
  • Optional for stuffing: Your choice of stuffing


  1. Prepare the Turkey: Remove the Turkey from the fridge 1 hour before cooking to bring it to room temperature. Preheat your oven to 180°C (160°C fan-assisted, Gas Mark 4).
  2. Seasoning: Pat the turkey dry with kitchen paper. Rub the softened butter all over the turkey, then season generously with salt and pepper. If using, place the lemon halves or a bunch of thyme inside the cavity.
  3. Optional Stuffing: If you're using stuffing, loosely fill the neck cavity with it and secure the skin with skewers or stitch with trussing thread.
  4. Roasting: Place the turkey breast-side up in a roasting tin. Cover loosely with foil.
  5. Cooking Time: For a turkey weighing 4-5 kg: Cook for 2 ¾ to 3 hours. For a Turkey Crown (approx. 2.5 kg): Cook for about 1 ½ to 2 hours. Remove the foil for the last 30-45 minutes to brown the skin.
  6. Checking your Turkey is cooked: Check if the Turkey is cooked by inserting a skewer into the thickest part of the thigh – the juices should run clear. If using a meat thermometer, it should read 75°C. For Turkey crowns, you can also use a meat thermometer, which should read 75°C.
  7. Resting: Once cooked, remove the Turkey from the oven, cover with foil, and let it rest for at least 30-45 minutes before carving.
  8. Serving: Carve and serve the Turkey. It's perfect with roast potatoes, vegetables, and gravy.

  • Always wash your hands, utensils, and work surfaces after handling raw Turkey
  • Cooking times are guidelines and can vary based on the actual size and oven. Always ensure the Turkey is fully cooked before serving