What temperature should I roast the turkey at?

Roast the turkey at 180C/ 160C fan/ gas mark 4. Start by covering the turkey loosely with foil to help it stay moist while it cooks, then remove the foil later, so the skin can turn beautifully golden and crisp. Baste the turkey every 20 minutes to lock in flavour and juiciness. Check if it is cooked through by using a meat thermometer; the internal temperature should reach at least 70C in the thickest part of the thigh.

How long to roast a turkey in the oven?

The cooking time depends on the size of your turkey, but 4kg bird will take about 3½ hours at 180C/ 160C fan/ or gas mark 4. Start by roasting it covered with foil for 2 hours and baste every 20 minutes to keep the meat juicy. After that, remove the foil and roast it uncovered for another 1½ hours, continuing to baste regularly so the turkey cooks through and the skin turns crisp.

How do I know when my roast turkey is done?

Your roast turkey is done when the internal temperature reaches at least 70C in the thickest part of the thigh. Use a meat thermometer and make sure the probe does not touch the bone for an accurate reading. If you do not have a thermometer, pierce the thigh with a skewer or knife; the juices should run clear, not pink, and the legs should move easily and be nicely browned. For a 4kg turkey, start checking after roasting it covered for 2 hours and uncovered for another 1½ hours, basting regularly. Always allow the turkey to rest for at least 30 minutes before carving to keep it tender and juicy.

How long does roast turkey last in the fridge?

Roast turkey can last in the fridge for up to 3 days. Allow it to cool completely, then carve the meat off the bones and place it in an airtight container or wrap it tightly in foil. Store it in the coldest part of the fridge and always reheat thoroughly until piping hot before serving. If you want to keep it longer, you can freeze leftover turkey for up to 3 months. Wrap the meat in portions using foil or freezer-safe bags, label it with the date, and defrost it overnight in the fridge before reheating.

Roast turkey

4 hours 45 mins cooking time

Take in the irresistible aroma of lemon, sage, and thyme as this golden roast turkey cooks to perfection. Juicy and tender with crispy skin, it is served with rich cranberry gravy and golden roast potatoes, a classic only you can make unforgettable.

Roast turkey

4 hours 45 mins cooking time

Ingredients

1 portions

75 g Lurpak® Salted Cultured Butter, softened

1 lemon, zest

3 tbsp fresh sage

2 tbsp fresh thyme leaves

4 kilos free-range turkeys

500 ml chicken stock

1 large carrot, peeled and thickly sliced

1 stick celery, peeled and sliced

1 garlic bulb

4 sprigs fresh rosemary

For the cranberry gravy

40 g plain flour

750 ml chicken stock, plus more if needed

250 ml red wine

3 tbsp cranberry jelly

For the roast potatoes

1½ kilos floury potatoes

4 tbsp light virgin olive oil

25 g Lurpak® Salted Cultured Butter, softened

4 garlic cloves

5 sprigs fresh rosemary twigs

ground black pepper

sea salt

Scan to see the recipe online

Method

Preheat the oven to 180C/ 160C fan/ gas mark 4.

Put the Lurpak® butter, lemon zest, sage, and thyme in a bowl and season with salt and black pepper. Beat with a fork until well combined and set aside.

Rub the herb butter over the turkey breast and legs. Place it on a rack and pour the stock into the roasting tray. Add the carrot, celery, garlic, and rosemary to the stock. Place the turkey on top and cover with foil.

If you are using a frozen turkey, defrost it safely in the fridge in its original packaging. Allow 24 hours for every 2kg, so about 2 days for a 4kg turkey. For faster defrosting, submerge it in cold water, changing the water every 30 minutes. Cook immediately after using this method.

Roast in the oven for 2 hours, basting every 20 minutes. Remove the foil and cook the turkey for a further 1½ hours.

Check that the turkey is cooked by inserting a skewer or knife into the thickest part of the thigh. If the juices run clear, then the turkey is ready. If not, return it to the oven and cook for a little longer. Alternatively, use a probe thermometer. The internal temperature should reach 70C.

When the turkey is ready, remove it from the roasting tray and place it on a serving dish. Cover lightly with foil and leave to rest for 30 minutes.

For neat, even slices, start by removing the legs and thighs first, cutting through the joint where they meet the body. Then slice the breast meat against the grain into thin, even pieces.

Cranberry gravy

Strain the juices from the roasting tray into a jug and skim off the fat. Add 2 tbsp. of the fat back into the roasting tray and add flour. Cook over a low heat, beating with a wooden spoon for a couple of minutes until the paste is golden.

Slowly add the turkey juices, stock, and wine, stirring continuously until all the lumps have disappeared. Bring to the boil and simmer for 5 minutes until thickened. Stir in the cranberry jelly and cook for a further 2 minutes. If the gravy is too thick, add a little more stock.

Questions about roast turkey

Preparing a delicious roast turkey is rewarding but can be tricky. This FAQ section answers common questions and offers advice to help you cook your turkey perfectly.

Roast the turkey at 180C/ 160C fan/ gas mark 4. Start by covering the turkey loosely with foil to help it stay moist while it cooks, then remove the foil later, so the skin can turn beautifully golden and crisp. Baste the turkey every 20 minutes to lock in flavour and juiciness. Check if it is cooked through by using a meat thermometer; the internal temperature should reach at least 70C in the thickest part of the thigh.
The cooking time depends on the size of your turkey, but 4kg bird will take about 3½ hours at 180C/ 160C fan/ or gas mark 4. Start by roasting it covered with foil for 2 hours and baste every 20 minutes to keep the meat juicy. After that, remove the foil and roast it uncovered for another 1½ hours, continuing to baste regularly so the turkey cooks through and the skin turns crisp.
Your roast turkey is done when the internal temperature reaches at least 70C in the thickest part of the thigh. Use a meat thermometer and make sure the probe does not touch the bone for an accurate reading. If you do not have a thermometer, pierce the thigh with a skewer or knife; the juices should run clear, not pink, and the legs should move easily and be nicely browned. For a 4kg turkey, start checking after roasting it covered for 2 hours and uncovered for another 1½ hours, basting regularly. Always allow the turkey to rest for at least 30 minutes before carving to keep it tender and juicy.
Roast turkey can last in the fridge for up to 3 days. Allow it to cool completely, then carve the meat off the bones and place it in an airtight container or wrap it tightly in foil. Store it in the coldest part of the fridge and always reheat thoroughly until piping hot before serving. If you want to keep it longer, you can freeze leftover turkey for up to 3 months. Wrap the meat in portions using foil or freezer-safe bags, label it with the date, and defrost it overnight in the fridge before reheating.

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Prepare a properly roasted turkey with lemon and herbs

Ready to cook up a classic roast turkey with lemon and herbs? Strap on your apron, because this recipe is one you will never forget. Lovingly made and bursting with sensational flavours, this golden-brown bird is crisp on the outside, tender on the inside, and guaranteed to make your mouth water.

The refreshing mix of lemon zest, fresh sage, and thyme takes this turkey from simple to glorious with just a few easy steps. A true crowd-pleaser meant to be shared with family and friends, whenever the occasion calls for it.

Juicy and tender with a golden, crispy skin

There is nothing quite like carving into a perfectly roasted turkey to find juicy, tender breast meat beneath a crisp skin. The secret lies in the basting. As the turkey cooks, it is basted with its own rich juices, locking in moisture and enriching the flavour.

With a good measure of Lurpak and aromatic herbs, the turkey gets a generous rub over the breast and legs, infusing the meat with fresh, aromatic flavours and turning the skin beautifully golden and crisp. Every slice is unbelievably moist with a delicate crunch – exactly how roast turkey should be.

Infused with zesty lemon, fresh sage, and thyme leaves

Fresh sage, fragrant thyme, and a hint of zesty lemon give this turkey an incredible flavour. The herbs and zest are blended into a smooth butter that gently bastes the turkey as it cooks, letting the flavours slowly soak into the meat.

The lemon adds a refreshing note, while thyme has a strong, earthy flavour with subtle floral elements. The fresh sage offers hints of mint and eucalyptus that beautifully emphasise the lemon zest.

It is a classic combination that never goes out of style. And while it makes a wonderful Christmas turkey, the bright, herby flavours work so well together that you will want to enjoy this recipe all year round.

Serve with a delicious cranberry gravy and crispy roast potatoes

A roast this good deserves the perfect company, and nothing pairs better than tangy cranberry gravy and golden roast potatoes. This combination has long earned its place at festive tables, making it a favourite choice for Christmas dinners and special gatherings.

The gravy is an experience in itself. It is made from the turkey’s own roasting juices, simmered with stock, red wine, and cranberry jelly, giving it a rich, tangy, and ever-so-slightly sweet flavour. Add a side of crispy roast potatoes, crunchy on the outside with a soft, fluffy inside, and you have a meal everyone will want seconds of.

Looking for more ideas to complete your festive menu? Try some oven-roasted vegetables, or check out these roast pork and roast leg of lamb recipes for even more delicious options.

A failproof main course for special occasions

When the occasion calls for something special, this roast turkey is the answer. It takes all the pressure out of cooking the perfect bird, giving you a foolproof recipe that guarantees juicy meat, crispy skin, and impressive flavours that will exceed every expectation. There is no overcooked breast, no dry meat, just tender excellence every time.

It is a failproof choice for Christmas, Easter, birthdays, or any occasion you want to wow your guests. Follow the steps closely, and you will be rewarded with a marvellously juicy roast turkey that tastes every bit as good as it looks.

Experiment with the recipe

While this recipe celebrates a classic flavour combination, there is plenty of room to make it your own. Swap the sage and thyme for rosemary, tarragon, or parsley, or mix a little garlic or smoked paprika into the butter for extra flavour.

Also, try tucking thin slices of lemon and a few sprigs of fresh herbs under the skin before roasting. Gently loosen the skin over the breast with your fingers, slide the lemon and herbs underneath, and let them release their aroma as the turkey cooks.

Where to buy

Lurpak® Salted Cultured Butter

With Lurpak® by your side you’re always ready to cook, bake and fry up wonders, cook. With its delicate taste, Lurpak® Salted Butter enhances the flavour of whatever food you add it to. From a hearty pasta dish, your showstopper fruit pie, to some simple rustic crushed potatoes, its subtle notes complement every creation you rustle up in the kitchen. For people who love Good Food, Lurpak® makes it even better. Now sleeves up. Today we cook bold.

Where to buy