150g butter, softened- 1 tablespoon finley grated lemon zest
- 1 tablespoon chopped lemon thyme leaves
- 2 cloves garlic, crushed
- 1kg turkey breast, washed and dried
- 10 sprigs thyme
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- sea salt and cracked black pepper
Preheat oven to 200°C (390°F). Place the butter, lemon zest, lemon thyme and garlic in a bowl and mix to combine. Place the turkey skin-side down, lift the tenderloin, spread with 2 tablespoons of the lemon butter and top with 4 sprigs of thyme. Turn the turkey over and carefully loosen the skin from the flesh with your fingers. Push the remaining butter under the skin and secure with kitchen string.
Place the turkey in a baking dish, pour over the lemon juice and oil and sprinkle with salt and pepper. Cover with aluminium foil and roast for 15 minutes. Remove the foil, top with the remaining thyme sprigs and cook for a further 15−20 minutes or until the skin is golden and the juices run clear when tested with a skewer. Slice and serve hot or cold. Serves 6−8.
+ Retain the pan juices from the roast lemon thyme turkey to use to make cranberry gravy.
