This turkey recipe uses plenty of fresh herbs, garlic and a little lemon zest to lift it. Great for serving up at Sunday dinner but also fantastic for serving as a mini Christmas centrepiece. Serve with all the trimmings.
- 1 3kg turkey crown
- 2 tbsp. olive oil
- 2 garlic cloves
- 1 tsp. grated lemon zest
- 1 tbsp. freshly chopped sage
- 1 tbsp. freshly chopped thyme
- Salt and pepper
Mince the garlic cloves, then combine with the oil, lemon zest, sage, thyme and salt and pepper.
Use your hands to get under the skin of the turkey and rub the herb oil all over the flesh.
Roast at 170C for 1 1/2 to 2 hours, until the juices run clear.