Ultimate Christmas Roast Turkey with Cider Walnut Gravy

Ingredients

• 5 kg Whole turkey (Young and plump, preferably Norfolk Black or Norfolk Bronze)
• 200 g Unsalted butter (Softened)
• 3 tbsp Olive oil (Divided: 1 tbsp for butter, 2 tbsp for roasting)
• 2 Lemons (Zest and juice for butter, halves for cavity)
• 3 Garlic cloves (Pureed)
• 1 large handful Fresh parsley (Chopped)
• to taste Salt (For butter and seasoning)
• to taste Black pepper (For butter and seasoning)
• 2 Yellow onions (Halved, for cavity and gravy)
• 2 Bay leaves
• 8-10 slices Smoked streaky bacon (For covering the breast)
• 4 sprigs Fresh rosemary (2 for gravy, 2 for infusion)
• 3 Tomatoes (Chopped, for gravy)
• 500 ml Dry cider (For gravy)
• 1 liter Chicken stock (For gravy)
• 50 g Walnuts (Crushed, for finishing gravy)

Instructions

1. Make Lemon-Garlic Herb Butter

   In a mixing bowl, combine softened butter, 1 tbsp olive oil, salt, pepper, zest and juice of 2 lemons, pureed garlic, and chopped parsley. Mix thoroughly until well combined and fragrant.

   Time: PT10M

2. Prepare Turkey Cavity

   Pat turkey dry. Season the cavity generously with salt and pepper. Stuff with halved onions, lemon halves, and bay leaves.

   Time: PT10M

3. Butter Under the Skin

   Gently loosen the skin over the turkey breast and thighs with your fingers, being careful not to tear it. Spread two-thirds of the lemon-garlic herb butter evenly under the skin, covering as much of the breast and thighs as possible.

   Time: PT10M

4. Butter the Outside

   Spread the remaining butter all over the outside of the turkey, including legs and wings.

   Time: PT5M

5. Optional: Prep Ahead

   If making ahead, cover the turkey loosely with tinfoil and refrigerate overnight.

   Time: PT5M

   Temperature: 4°C

6. Roast at High Heat

   Place turkey breast-side up in a large roasting tray. Drizzle with 2 tbsp olive oil. Roast in preheated oven at 220°C (428°F) for 10 minutes to brown the skin.

   Time: PT10M

   Temperature: 220°C

7. Baste and Add Bacon

   Remove turkey from oven and baste with pan juices. Lay smoked streaky bacon slices over the breast to cover completely.

   Time: PT5M

8. Roast at Lower Heat

   Reduce oven temperature to 180°C (356°F). Return turkey to oven and roast for 2.5 hours (30 minutes per kilo), basting every 45 minutes.

   Time: PT2H30M

   Temperature: 180°C

9. Check for Doneness

   Insert a knife into the bottom of the thigh. If juices run clear, the turkey is done. If not, return to oven and check every 10 minutes.

   Time: PT5M

10. Rest the Turkey

    Transfer turkey to a carving board. Rest uncovered for 2.5 hours to allow juices to redistribute.

    Time: PT2H30M

    Temperature: Room temp

11. Start Gravy: Deglaze Pan

    Drain excess fat from roasting tray. Place tray on stovetop over medium heat. Remove bacon from turkey breast and onions/lemon from cavity. Chop bacon and onions, add to tray.

    Time: PT10M

    Temperature: Medium heat

12. Add Aromatics and Tomatoes

    Chop roasted lemon and add to tray with 2 sprigs rosemary and chopped tomatoes. Fry for 3-4 minutes.

    Time: PT5M

    Temperature: Medium heat

13. Add Turkey Trimmings

    Snap off turkey wings and any trimmings. Add to tray and fry for extra flavor.

    Time: PT5M

    Temperature: Medium heat

14. Deglaze with Cider

    Pour in dry cider and scrape up any browned bits. Let cider reduce by half.

    Time: PT10M

    Temperature: Medium-high heat

15. Add Turkey Juices and Stock

    Pour in resting juices from turkey and chicken stock. Simmer and reduce by half again.

    Time: PT15M

    Temperature: Medium heat

16. Mash and Strain

    Crush vegetables and turkey bits with a masher to extract flavor. Strain gravy through a sieve, pressing to extract all liquid.

    Time: PT10M

17. Infuse and Finish Gravy

    Add a fresh sprig of rosemary to the strained gravy and let infuse for a few minutes. Remove rosemary. Place crushed walnuts in gravy boat and pour hot gravy over.

    Time: PT5M

18. Carve and Serve

    Carve rested turkey and serve with hot cider walnut gravy.

    Time: PT15M

19. Cleanup

    Wash all used utensils, trays, bowls, and surfaces. Soak roasting tray and sieve for easier cleaning.

    Time: PT1H35M

Nutrition Facts

Calories

650

Protein

55g

Carbohydrates

8g

Fat

40g

Fiber

2g

Ingredient Substitutions

• Instead of Whole turkey: Smaller or larger turkey (adjust cooking time)
• Instead of Unsalted butter: Vegan butter (for dairy-free)
• Instead of Olive oil: Canola oil, Sunflower oil
• Instead of Lemons: Lime (different flavor)
• Instead of Garlic cloves: Granulated garlic (1 tsp)
• Instead of Fresh parsley: Cilantro, Chives
• Instead of Yellow onions: White onions, Shallots
• Instead of Bay leaves: Dried bay leaves (use 1)
• Instead of Smoked streaky bacon: Regular bacon, Pancetta
• Instead of Fresh rosemary: Thyme
• Instead of Tomatoes: Canned tomatoes (drained, 1 cup)
• Instead of Dry cider: Apple juice (sweeter), White wine
• Instead of Chicken stock: Turkey stock, Vegetable stock
• Instead of Walnuts: Pecans, Omit for nut-free

Equipment Needed

• Large roasting tray
• Oven
• Mixing bowl
• Small bowl (optional)
• Sharp knife
• Chopping board
• Spoon or spatula
• Tinfoil
• Baster or large spoon
• Sieve or fine mesh strainer
• Potato masher (optional)
• Gravy boat (optional)

Critical Steps — Do Not Skip

• Making and applying the lemon-garlic herb butter under the skin without tearing it.
• Basting and covering the breast with bacon after initial high-heat roasting.
• Roasting at the correct temperature and basting regularly.
• Checking for doneness with clear juices or thermometer.
• Resting the turkey for at least 2.5 hours before carving.

Chef Tips from the Video

• Use a meat thermometer for guaranteed doneness.
• Resting the turkey is as important as cooking—don't skip it.
• Add a splash of cream to the gravy for extra richness.
• Save the turkey carcass for homemade stock.

Troubleshooting

Storage

Refrigerator: Store leftover turkey and gravy in airtight containers for up to 3 days.

Freezer: Freeze sliced turkey and gravy separately for up to 2 months. Thaw in fridge overnight.

Room temperature: Do not leave cooked turkey or gravy at room temperature for more than 2 hours.

Make-Ahead Tips

• Butter and season the turkey the night before, cover, and refrigerate.
• Prepare gravy ingredients ahead (chop onions, garlic, tomatoes).
• Let turkey come to room temp for 1 hour before roasting.