Thaw the turkey and keep refrigerated until the day of roasting. Wash the turkey out and dry with paper towels. Place on the roasting rack.
Preheat oven to 400 degrees F.
Stuff onion slices, garlic cloves, lemon slices, orange slices, and rosemary sprigs into neck and whole cavity of the bird. Rub with soft butter all over the surface of the turkey.
Season the turkey with salt and pepper. Tie the legs up with twine, tuck the wings under, and cover the whole bird under foil sheets.
Place the roasting pan in the hot oven. Baste every hour with turkey juices until cooked-approximately 4 hours. Let the turkey sit while making gravy with pan juices. In the roasting pan on medium heat, add a little butter to the pan juices. Simmer to thicken for 10 minutes.
Carve turkey. Serve with gravy. Garnish with lemon slices, orange slices, and rosemary sprigs. Add a few red cranberries to the garnish for a festive look.
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