Lemon and Garlic Whole Turkey Roast

There’s nothing better than a classic whole turkey roast. This mouthwatering recipe is perfect for when the whole family or a group of friends get together over a nice meal.

Free-Range Turkey

15 Serving

500 Minutes

148 Calories


  • 5.5kg Numurkah Turkey
  • 2 cups table salt
  • 1 cup brown sugar
  • 2 bulbs of garlic halved
  • 2 tbsp crushed fennel seeds
  • 1/4 cup juniper berries
  • 1 tbsp black pepper corns crushed
  • 2 lemons, sliced
  • 1 bunch tarragon, plus extra
  • 8 bay leaves
  • 8 litres of water
  • 150g unsalted butter, chopped and softened
  • 1 teaspoon finely grated lemon rind
  • 2 cloves garlic, crushed
  • 2 tablespoons extra virgin olive oil


  • To prepare the brine, place the salt, sugar, garlic, fennel, juniper, peppercorns, half the lemon slices, tarragon, bay leaves and I litre of water in a medium saucepan over high heat and bring to the boil. Cook for 10 minutes, stirring to ensure the salt and sugar is dissolved.
  • Pour brining liquid into a large (approx. 10-litre-capacity). Add the remaining 7 litres of water and stir to combine.
  • Using your hands, carefully loosen the skin of the turkey at the breasts. Tie the legs with kitchen string and tuck wings under.
  • Place the turkey breast-side down in the brining liquid. Cover and refrigerate for 6 hours.
  • Remove the turkey from the container, discarding the brining liquid, and place on a lightly greased wire rack over a deep oven dish.
  • Place the butter, lemon rind and crushed garlic in a small bowl and combine.
  • Carefully spread the butter under the loosened skin of the turkey. Place the remaining lemon and extra tarragon inside the cavity.
  • Preheat oven to 180˚C. Pat the turkey dry with paper towel and brush with oil.
  • Pour extra water into the dish and cover with lightly greased aluminium foil and roast for an hour.
  • Uncover and roast for a further 45 minutes or until the skin is golden and the juices run clear when tested with a skewer.
  • Cover with foil and allow to rest for 20 minutes before serving.
  • Enjoy your succulent and tender Numurkah turkey.