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Ultimate Christmas Roast Turkey with Cider Walnut Gravy
A show-stopping Christmas roast turkey, kept juicy with a zesty lemon-garlic herb butter under the skin, roasted with onions, lemon, and bay, and finished with a smoky bacon blanket. Served with a deeply flavorful cider and walnut gravy made from the turkey's own pan juices, roasted aromatics, and fresh rosemary.
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Cost Breakdown
Critical Success Points
- • 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.
Safety Warnings
- • Raw poultry can carry bacteria—wash hands and surfaces after handling.
- • Use caution when loosening turkey skin to avoid tearing.
- • Hot fat and roasting trays can cause burns—use oven mitts.
- • Ensure turkey is cooked to 74°C (165°F) to avoid foodborne illness.
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