Lemon and thyme roast turkey

Succulent and tasty, just the way turkey should be.

Serves 6. Ready in 2hrs 45 mins, plus resting 4.5-5.5kg (10lb-12lb) fresh free-range bronze turkey 50g (1¾oz) butter, softened A few sprigs of thyme or lemon thyme, leaves only 150ml (¼pint) white wine Juice of ½ lemon 1

Heat the oven to 180C/Gas 4. Rub the turkey all over with the butter, scatter with the thyme leaves and season generously with salt and pepper. Put the turkey, breast-side down, in a roasting tin. Add the wine and 150ml (¼ pint) water and squeeze over the lemon juice.

2 Roast for 2-2½ hours, basting with the juices occasionally and turning the turkey over for the final 30 mins to brown the breast meat. The turkey is ready when a meat thermometer reads 65C, or the cooking juices run clear when you insert a skewer into the thickest part of the breast where it joins the thigh. Cover the turkey with foil and leave to rest – it will keep warm for up to 1 hour, giving you time to cook the roasties.

3 Pour the turkey cooking juices into a jug, leave to stand for a few mins then skim off any fat from the top. When ready to serve, heat the juices until piping hot and serve with the turkey. If you prefer a thicker gravy, see our alternative on page 52.

Per serving: 328 cals, 14g fat, 4.5g sat fat, 0g carbs. NB figures given are based on 150g roast meat per serving >>

TIP Take the turkey out of the fridge for an hour before cooking – this helps to reduce the cooking time and avoid the meat drying out