Citrus Garlic Butter Roast Turkey with Bacon and Cider‑Walnut Gravy

Ingredients

• 5 kg Whole turkey (young, plump bird; preferably Norfolk Bronze or Black turkey)
• 250 g Unsalted butter, softened (room temperature)
• 2 Tbsp Olive oil (extra‑virgin, for butter mixture and tray)
• 2 Lemons (zest and juice; one for butter, one quartered for cavity)
• 3 Garlic cloves (peeled and pureed)
• 1/4 cup Fresh parsley (chopped, generous handful)
• 1 tsp Salt (plus extra for seasoning cavity)
• 1/2 tsp Black pepper (freshly ground)
• 1 Onion (halved, placed in cavity)
• 2 Bay leaves (for cavity)
• 8 slices Smoked streaky bacon (covers the breast after initial roast)
• 250 ml Dry apple cider (for gravy)
• 500 ml Chicken stock (low‑sodium)
• 3 Tomatoes (chopped, add body to gravy)
• 2 sprigs Fresh rosemary (for gravy aroma)
• 2 Tbsp Walnuts, crushed (adds nutty finish to gravy)

Instructions

1. Make citrus‑garlic butter

   In a mixing bowl combine softened butter, 1 tsp salt, ½ tsp pepper, 2 Tbsp olive oil, zest of 2 lemons, juice of the lemons, 3 pureed garlic cloves, and ¼ cup chopped parsley. Mix until smooth.

   Time: PT10M

2. Season the turkey cavity

   Pat the turkey dry. Generously salt and pepper the inside of the cavity. Place the halved onion, quartered lemon, and 2 bay leaves inside.

   Time: PT5M

3. Loosen the skin and insert butter

   Using your fingers, gently separate the skin from the breast meat, creating a pocket without tearing. Slip half of the butter mixture under the skin, spreading it evenly over the breast.

   Time: PT5M

4. Butter the rest of the bird

   Rub the remaining butter over the legs, wings, and the exposed breast skin. Drizzle 1 Tbsp olive oil over the whole bird to promote crisping.

   Time: PT3M

5. Cover and chill (optional)

   Cover the buttered turkey loosely with foil and refrigerate overnight or at least 30 minutes before roasting.

   Time: PT5M

6. Initial high‑heat roast

   Preheat oven to 220°C (425°F). Place turkey breast‑side up on a rack in the roasting pan. Roast for 10 minutes to develop color.

   Time: PT10M

   Temperature: 220°C

7. Finish roasting with bacon

   Reduce oven temperature to 180°C (350°F). Lay 8 slices of smoked bacon over the breast, overlapping slightly. Roast for 2 hours 30 minutes, basting every 30 minutes with pan juices.

   Time: PT2H30M

   Temperature: 180°C

8. Rest the turkey

   Remove the turkey from the oven and let it rest uncovered for 2 hours 30 minutes before carving. This re‑absorbs juices and makes carving easier.

   Time: PT2H30M

9. Prepare the gravy base

   While the turkey rests, place the roasting pan on the stovetop over medium heat. Remove the bacon strips and roasted onion pieces; set aside. Drain excess fat, leaving about 2 Tbsp in the pan.

   Time: PT3M

   Temperature: Medium heat

10. Sauté aromatics

    Chop the reserved bacon, onion, and the roasted lemon. Add them back to the pan with 2 sprigs rosemary and 3 chopped tomatoes. Sauté 5 minutes until softened.

    Time: PT5M

    Temperature: Medium heat

11. Deglaze with cider

    Pour in 250 ml dry apple cider, stirring to loosen any stuck bits. Reduce the liquid by half (about 8 minutes).

    Time: PT8M

    Temperature: Medium‑high heat

12. Add turkey resting juices

    Stir in the collected turkey resting juices (about 200 ml). Reduce for another 4 minutes.

    Time: PT4M

    Temperature: Medium heat

13. Build body and finish the gravy

    Mash the softened vegetables with a potato masher, then add 500 ml chicken stock. Simmer, reducing until the gravy reaches desired thickness (≈8 minutes).

    Time: PT8M

    Temperature: Medium heat

14. Strain and finish

    Pass the gravy through a fine mesh sieve into a clean saucepan, pressing with the back of a ladle to extract every drop. Stir in 2 Tbsp crushed walnuts, keep warm.

    Time: PT2M

    Temperature: Low heat

15. Carve and serve

    Carve the rested turkey, arrange on a platter, and drizzle with hot cider‑walnut gravy. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

45 g

Carbohydrates

12 g

Fat

30 g

Fiber

2 g