Roast Turkey with Lemon & Herb Glaze

Serves: 12
Preparation Time: 10
Cooking Time: 270


  • 500ml Campbell's Real Stock - Chicken
  • 2 lemons, juice of
  • 1 tsp dried basil leaves
  • 1 tsp dried thyme leaves
  • 1/8 tsp ground black pepper
  • 5kg turkey*, fresh or thoroughly defrosted
  • Gravy, to serve


  1. Preheat oven to 180°C or 170°C fan-forced.

  2. Mix stock, lemon juice, basil, thyme and black pepper.

  3. Wash turkey, remove neck and excess fat then pat dry with kitchen paper towel.

  4. Place turkey in a large foil lined baking dish and pour over the stock mixture. Cover loosely with foil.

  5. Roast turkey for 4 1/4 hours or until cooked through. *If using a slightly smaller/larger turkey allow approximately 25 minutes cooking time per 500g. Baste turkey occasionally with stock mixture, approx every half hour, adding more stock to the baking dish if required. Let turkey stand 10 minutes before slicing.

  6. Whilst the turkey is standing, heat gravy as per directions on pack.

  7. Serve with sliced turkey and your favourite roast vegetables and steamed greens.


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