Roast Turkey with Citrus Butter

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 turkey, about 6kg/13lb, giblets removed
• 140g butter, at room temperature
• zest 1 lemon
• zest 1 orange
• 2 thyme sprigs, leaves finely chopped
• 1 rosemary sprig, leaves finely chopped
• 4 large onions, halved
• 3 bay leaves
• 2 tbsp olive oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 180°C (350°F). In a bowl, mix the room-temperature butter with the lemon zest, orange zest, finely chopped thyme leaves and finely chopped rosemary leaves until smooth.

2. Pat the turkey dry inside and out. Gently loosen the skin over the breast and thighs with your fingers, then spread most of the citrus butter under the skin.

3. Scatter the halved onions and bay leaves in a large roasting tin. Rub the outside of the turkey with the olive oil, spread the remaining citrus butter over the skin, and set the bird breast side up on the onions.

4. Roast for about 3 to 4 hours, basting with the pan juices every 45 minutes. Cover loosely with foil if the skin browns too quickly.

5. Check the turkey is cooked by inserting a thermometer into the thickest part of the thigh, away from the bone. It must reach 165°F (74°C) before it is ready.

6. Transfer the turkey to a board, cover loosely with foil and rest for 30 minutes before carving. Serve with the onions and pan juices.