Ingredients

SERVES: 8-10

Method

1. PREPARE THE TURKEY: Position a rack at the bottom of oven to accommodate the bird and preheat to 200°C. Pat turkey dry then tuck the wings under by bending them back and folding them beneath the bird. Season with salt and pepper, inside and out. Place in a shallow roasting pan or dish deep enough to capture the fats and roasting juices.
2. Add herbs, salt, pepper, garlic and Birch & Waite Whole Egg Mayonnaise in a bowl then stir until combined. Use your hands to rub herb-mayo mixture over the turkey to coat it completely with the bulk on top of the turkey breast. Place remaining herb-mayo mixture inside the bird. Zest lemon on top then cut into quarters. Place inside the cavity along with bay leaves.
3. COOK & SERVE: Roast for 30 minutes, then reduce temperature to 180°C. Further roast for 2 1/2 hours, rotating the bird 180° once or twice, until internal temperature of the breast meat registers 70° at the thickest part at the bone on a digital thermometer. Let turkey rest for 30 minutes before carving. Strain pan juices and remove fat. Reduce by half and thicken with arrowroot or corn starch slurry for the gravy. Serve and enjoy with roast vegetables of your choice.

Recipe created by Mark Best for Birch & Waite.