These are proper old fashioned organic bronze turkeys; slow growing by nature, fully mature and free to range across meadows and pastures in the dartmoor national park. They redefine people's perception of what a turkey tastes like. With such a good natural flavour, very little needs to be added in the cooking, just a healthy amount of butter to keep the meat succulent.
6 Farmdrop products in this recipe
Here's how you do it
First and foremost: take the turkey out of the fridge at least an hour before cooking. Preheat the oven to 180℃.
Mash together the butter with the thyme leaves, zest of the lemons, garlic and a large pinch of salt and pepper.
Gently ease the turkey skin away from the breast and stuff with the flavoured butter.
Liberally apply olive oil to all over the bird, squeeze over the lemons and season with salt and pepper, including the inside of the cavity. Stuff the squeezed out lemons into the cavity, with the bay leaves.
Place the bird into a roasting tin and cook for about 2.5 hours. It is cooked when the thigh is pierced and the juices that run out are clear (the core temperature should be 74℃, if using a temperature probe). Keep checking that the skin is not over-browning during cooking, cover with foil if it is.
Once it is cooked, ensure to rest the bird on a carving board, covered with foil, for at least 30 minutes.