Turkey with lemon and thyme stuffing

Serves: 6

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Total Time: 210

Prep Time: 30

Cook Time: 180

• For the lemon and thyme stuffing
• 35 gram(s) (1 1/4oz) butter
• 8-10 spring onions, finely chopped
• 200 gram(s) sausagemeat
• 50 gram(s) fresh white breadcrumbs
• Finely grated zest and juice of 1 lemon
• 2 tablespoon(s) thyme leaves
• 4 tablespoon(s) chopped flat-leaf parsley
• For the turkey
• 5.5 kilogram(s) oven-ready turkey
• 65 gram(s) (2 1/2oz) unsalted
• butter, softened
• 2  lemons, halved
• 1  onion, halved
• 1 bulb(s) unpeeled garlic, cut in half
• 1 small bunch of thyme sprigs

Method

1. First make the stuffing. Melt the butter in a frying pan, add the spring onions and stir-fry for 3-4 minutes, then remove from the heat. Add the remaining ingredients, season well and mix thoroughly to combine. Cool before stuffing the turkey.
2. Preheat the oven to 180°C/160°C fan/Gas 4. Spoon the stuffing into the neck end of the turkey, securing the loose skin with skewers or tucking it underneath. Rub the softened butter all over the bird. Fill the body cavity with the halved lemons, onion, garlic and thyme and tie the legs together with string.
3. Place the turkey in a large roasting tin, cover loosely with foil and roast in preheated oven for time according to size of bird (see left). Baste with pan juices 4-5 times during cooking. Remove foil and raise oven temperature to 200°C/180°C fan/Gas 6 for the last 30 minutes. Remove from oven, cover with a tent of foil and leave in a warm place to rest (up to 2 hours).
4. Cook's note Allow 45 minutes cooking time per kg, plus 20 minutes. Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Roisin Nield

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