Christmas Roast Turkey Recipe

With a lovely citrus glaze and aromatic herbs, this roast turkey meal is ideal for the holiday season.

Ingredients
1 whole turkey (5-6 kg)
100 g butter, softened
3 garlic cloves, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
1 orange, zested and juiced
1 lemon, zested and juiced
1 tbsp honey
Salt and pepper, to taste
2 carrots, roughly chopped
2 celery sticks, roughly chopped
1 onion, quartered
500 ml chicken stock

Nutritional Information (per serving, based on 10 servings)
Calories: 420 kcal
Protein: 63 g
Fat: 14 g
Saturated Fat: 5 g
Carbohydrates: 5 g
Sugars: 3 g
Fiber: 1 g
Sodium: 370 mg

Directions
Get the turkey ready: 
Set the oven's temperature to 180°C (350°F). Use paper towels to pat the turkey dry.

To prepare the herb butter: 
Combine butter, parsley, thyme, garlic, rosemary, orange and lemon zests, salt, and pepper in a basin. Using your fingers, loosen the turkey's skin, then distribute half of the butter underneath it and the other half on top.

Add Aromatics: 
Place half the orange and half the lemon slices, together with the onion, into the turkey cavity.

To roast the turkey:
Put the remaining citrus pieces, carrots, and celery in a roasting pan. Pour the chicken stock into the pan and place the turkey on top. Roast, basting every 30 minutes, for 2 to 3 hours with a loose foil cover.

To make the glaze:
Combine the orange juice, lemon juice, and honey in a small pot. Simmer until slightly thickened, about 5 minutes.

To finish roasting the turkey, take off the foil for the last half hour. Apply the glaze to the turkey to get a crispy, golden skin.

Rest and Serve: 
Before slicing, give the turkey 20 minutes to rest. Serve with your preferred sides and roasted vegetables.

Holiday Advice
For a lovely presentation, cut the slices using a Damascus Chef Knife. Now accessible on Sharp Blades.