Christmas Turkey

Christmas Turkey

Christmas Turkey

This fool proof, four-step recipe gives you everything you need to know to whip up the ultimate golden-glazed roast turkey for your Christmas dinner. Flavoured with zesty lemon, warming cloves and the subtle freshness of bay leaves, this delicious Schwartz roast turkey recipe will make your festive feast one to remember.

Top tip: for extra tender meat, leave the turkey in a warm place to rest for half an hour before carving.

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  • 5.4 kilograms (12 pound) oven-ready free range turkey

  • 1 onion, quartered

  • 6 Whole Cloves

  • 2 Bay Leaves

  • 1 lemon, halved

  • 50 gram (2 ounce) butter, softened

  • Black Peppercorns Mill Adjustable

  • 450 gram (1 pound) steaky bacon


  • 1 Pre-heat the oven to180°C, 350°F, Gas 4.  Rinse the inside of the turkey, drain and wipe with kitchen paper.
  • 2 Prepare the stuffing recipe of your choice and push into the neck end. Secure the skin under the bird with a metal skewer or a cocktail stick. Take the onion and stud with the cloves. Push into the turkey cavity with the Bay Leaves and lemon.
  • 3 Place the turkey in a large roasting tin. Rub the butter all over the turkey, season with Pepper and then cover with 8 bacon rashers. Loosely cover with foil.  Cook for 4 hours.  Remove the foil. Increase the oven temperature to 200°C, 400°F, Gas 6 and cook for 30 minutes.
  • 4 Remove the turkey from the oven and pierce the thickest part with a skewer, if the juices run clear then the bird is cooked. Remove from the oven and cover with foil and tea towels to keep warm.  Allow the turkey to rest for 30 minutes or more, making it easier to carve.