| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 180 minutes |
| Serves | 12 |
| Cuisine | American |
| Special Occasion | Christmas |
| Diet | Other |
| Preparation | Easy |
| Calories | 305 |
| Fat | 14g |
| Saturates | 3g |
| Protein | 38g |
| Carbs | 3g |
| Sugars | 1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 170°C, gas mark 3.
Roughly pound the dried lemon before placing them in a blender. Blitz until finely crushed. Place the crushed lemon in a mortar along with the spices, salt and herbs. Grind to form a slightly wet rub.
Pat the turkey dry with paper towels. Place it on a roasting rack in a roasting tray. Generously rub the olive oil all over the turkey followed by the dried lemon rub.
Quarter the onion and lemon. Roughly chop the celery. Stuff the turkey cavity with the vegetables and fresh rosemary. Using a piece of kitchen string, tie the legs of the turkey together to keep the stuffing inside. Cover it with a sheet of aluminium foil and roast in the oven for approx. 1½ hours before removing the foil. Roast for a further for 1½ to 2 hours, or until an instant-read thermometer inserted in the thickest part of the thigh reaches 74°C.
Remove the turkey from the oven and let it rest for approx. 15-20 minutes before carving.
Serve on a bed of fresh rosemary.
