Method
Preheat the oven to 160°C fan/180°C non fan/gas mark 4. Pat the skin of the turkey dry with some kitchen towel.
Remove the wishbone by gently pulling back the neck skin until you can see it, then use a sharp knife cut underneath the bone, just deep enough to ease it out.
Place the turkey in a deep roasting tray. Stuff the lemons into the cavity of the bird and rub the butter over all the skin.
Season liberally with salt and pepper and wrap the bird with plenty of extra wide tin foil before transferring to the oven. Roast for 40 minutes per kg.
If looking for a vegan Christmas recipe, why not try Gaz Oakley’s vegan Wellington.
The Avant Garde Vegan, Gaz, makes the meal with braised chestnut with charred pepper.
The recipe serves six and takes around 90 minutes to cook.
You can use ready rolled puff pastry and roasted red peppers.