Roast Turkey with Spiced Butter Rub & Cider Gravy

Roast Turkey with Spiced Butter Rub & Cider Gravy

Roast Turkey with Spiced Butter Rub & Cider Gravy

Prep Time
20 Minutes
Cook Time
3 Hour
A twist on the classic Roast Turkey, with an easy and tasty spice butter rub spread under the skin. Not only is this a simple recipe, it looks great, is really tasty and you’ll get a lovely golden crispy skin too.
  • 4-6 kilograms free range turkey

  • 250 grams (9 oz) salted butter, softened

  • 5 teaspoons Mixed Spice

  • 1 teaspoon Schwartz Ground Nutmeg

  • 1 teaspoon Schwartz Ground Ginger

  • 1 teaspoon Schwartz Black Pepper, freshly ground

  • 2 teaspoons Schwartz Garlic Granules

  • 2 tablespoons Schwartz Rosemary

  • 1 orange, zest of

  • 3 Schwartz Bay leaves

  • 2 large onions, peeled

  • 2 tablespoons olive oil

  • 2 teaspoons Schwartz Sea Salt

  • 300 millilitres (10fl oz) medium cider

  • 25 grams (1 oz) plain flour

  • 400 millilitres (13fl oz) chicken stock


  • 1 1. Heat the oven to 180°C, 350°F, Gas Mark 4. Calculate the cooking time for the turkey based on 40 minutes per kilo.
  • 2 2. In a small bowl, mix together the softened butter, 3 tsp of the Mixed Spice along with the Nutmeg, Ginger, Pepper, Garlic Granules, Rosemary and orange zest. Gently loosen the skin of the turkey, working from the neck end. Slide your fingers under the skin, easing away from the flesh of the breasts and top of the drumsticks - taking care not to tear the skin. Spread the spiced butter under the skin pushing it as far as you can go. Smooth the skin back into place. Halve the orange and place in the turkey cavity along with the bay leaves.
  • 3 3. Roughly slice the onions, and arrange in the middle of a large roasting tin. Place the turkey on top. Rub the turkey all over with olive oil, and sprinkle over the Sea Salt. Cover tightly with kitchen foil. Roast the turkey according to your calculated cooking time. 30 minutes before the end of cooking, increase the oven temperature to 200°C /180°C Fan (Gas Mark 6) and remove the foil. Pour the cider around the turkey and return to the oven to finish cooking, and for the skin to turn crisp and golden. To test whether your turkey is cooked, pierce the fattest part of the thigh with a skewer – the juices that run out should be clear and not pink.
  • 4 4. Remove the turkey from the oven, draining any juices from the cavity into the roasting tin. Squash any juices from the orange into the tin with a fork then discard. Leave the bay leaves in the tin. Transfer the turkey to a serving plate, and cover with foil and a clean tea towel. Allow to rest for 30 minutes - 1 hour.
  • 5 5. For the gravy, use a large spoon to skim away three-quarters of the fat from the roasting tray and discard. Place the roasting tray on the hob over a medium heat and stir in the flour and remaining Mixed Spice with a wooden spoon. Add the chicken stock, and bring to the boil, stirring constantly until you have a smooth gravy. Simmer for 5 minutes or slightly longer if you prefer a thicker gravy. Sieve the gravy into a jug. Serve the turkey with the gravy, mashed potatoes and steamed greens.