Course : Lunch/Dinner | Cuisine: British | Servings : 10 persons | Cook Time : 3 hours
Roast Whole Turkey with Lemon, Garlic & Parsley
Elevate Your Festive Menus with Halal Whole Turkey
For the hospitality industry, the festive season is a prime opportunity to showcase menus that create lasting impressions. At Riverside Foods, we understand the importance of offering dishes that not only meet the highest standards but also cater to diverse customer needs. Our halal whole turkey is the perfect centrepiece for your Christmas menus, delivering exceptional quality and versatility for chefs and foodservice providers.
A Trusted Solution for Hospitality Professionals
Our halal-certified whole turkeys are produced to the highest standards, adhering to strict welfare guidelines and ensuring no use of antibiotics. With full traceability and IFS, BRC, and halal certifications, you can confidently serve our products knowing they meet your customers’ dietary requirements. As a hospitality professional, offering a high-quality halal turkey allows you to appeal to a broader audience during this peak dining period, particularly in diverse communities.
Flavour and Versatility for Memorable Menus
This recipe for roasted turkey with lemon, parsley, and garlic is designed to enhance your festive offering. The bright, zesty flavours pair effortlessly with traditional Christmas accompaniments, from roasted root vegetables to rich gravies. The recipe provides chefs with a reliable, flavour-packed option that elevates banquet menus, carveries, and à la carte dining experiences.
Why Choose Riverside Foods?
With over 40 years in the industry, we specialise in supplying the hospitality sector with premium poultry solutions. From fine dining establishments to casual eateries, our products are tailored to support your success during the busy festive season and beyond.
Enhance your Christmas menu offerings with our halal whole turkey, and ensure your guests enjoy a dining experience that’s as inclusive as it is delicious. Contact us today to discuss your requirements or explore our complete festive poultry range.
Ingredients
- 1 Halal Riverside whole turkey
- salt & pepper
- 2 onions, peeled and halved
- 1 lemon, halved
- 1 head of garlic, halved
- 5 bay leaves
- olive oil, to drizzle
- 8 rashers of Riverside Foods turkey rashers
Lemon, parsley and garlic butter:
- 350g butter, at room temperature
- 1 tbsp olive oil
- zest and juice of 2 lemons
- 4 crushed garlic cloves
- bunch of flat leaf parsley, chopped
Method
- Prepare the Oven and Herb Butter: Preheat the oven to 220°C/Gas Mark 7. For the herb butter, combine butter, salt, and pepper in a large bowl. Add olive oil, lemon zest, juice, crushed garlic, and chopped parsley. Mix thoroughly until smooth.
- Season the Turkey Cavity: Remove the giblets from the turkey. Generously season the cavity with salt and pepper, then stuff it with onions, halved lemon, garlic, and bay leaves.
- Butter Under the Skin: Gently loosen the turkey skin over the breast and legs without tearing it. Spread half of the herb butter mixture evenly under the skin, massaging it from the outside to distribute it across the meat. Insert bay leaves under the skin for added flavour.
- Prepare for Roasting: Place the turkey breast-side up in a large roasting tray. Spread the remaining butter over the outside of the bird and season generously with salt, pepper, and a drizzle of olive oil. If preparing ahead, cover the bird with foil and refrigerate.
- Initial Roast and Baste: Roast the turkey for 10–15 minutes in the hot oven. Remove, baste with the juices, and lay rashers over the breast. Reduce oven temperature to 180°C/Gas Mark 4 and roast for about 2½ hours, basting occasionally (calculate 30 minutes per kg).
- Check for Doneness: Insert a skewer into the thickest part of the leg. If the juices run clear, the turkey is cooked. If pink, continue roasting in 15-minute intervals, checking each time.
- Rest and Serve: Transfer the turkey to a platter, removing parson’s nose, wings, and drumstick tips for gravy. Rest the turkey in a warm spot for at least 45 minutes. Before carving, discard bay leaves and serve with hot gravy, stuffing, and festive sides.
