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Roast tarragon and lemon turkey with stuffing-filled onions recipe

By Kate Belcher

Serving instructions

1. Serves 6, with leftovers
2. Takes 20 minutes to make, 21/2 hours in the oven, plus resting.
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An easy roast dinner with scrumptious onions.

Ingredients

1. 6 small red onions
2. 450g pack sausagemeat stuffing
3. 4kg whole turkey (giblets discarded).
4. A few fresh tarragon sprigs
5. 100g softened butter
6. grated zest of 1/2 lemon
7. A handful chopped fresh tarragon leaves

Method

1. 1. Preheat the oven to 190°C/fan170°C/gas 5. Scoop the centres from 6 small red onions with a teaspoon to leave a 2-layer shell (reserve a few of the onion centres). Stuff the onions with 1/3 x 450g pack sausagemeat stuffing.
2. 2. Stuff the neck end of a 4kg whole turkey (giblets discarded) with the remaining stuffing and put in a roasting tin. Push a few fresh tarragon sprigs and the reserved onion centres into the body cavity and season.
3. 3. Mix 100g softened butter with the grated zest of 1/2 lemon and a handful chopped fresh tarragon leaves. Smear the rest over the turkey. Cover with foil and roast for 21/2 hours (or 20 minutes per kg, plus 70 minutes).
4. 4. About 40 minutes before it’s ready, add the stuffed onions to the tin and roast, uncovered, until turkey is cooked. Put the turkey and onions on a platter, cover and rest.

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