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Recipe

The perfect roast turkey

Description

Try this recipe for a perfect roast turkey. There is a little preparation involved, but you will have the best turkey ever on Christmas day. As a rule, a 14-15 pound turkey will feed 10-12 people with leftovers. Ask your butcher to remove the wishbone from the turkey, as this makes carving easier.

Ingredients
  • 1 x 7kg Turkey (14-15lb)
  • 175g unsalted butter (soft)
  • 1 Lemon, cut in half
  • 1 large onion, peeled
  • 2-3 bay leafs
  • 4 garlic cloves cut in 1/2
  • A few sprigs of fresh rosemary or thyme
  • Salt and pepper
  • 200ml white wine
  • Smoked bacon and cranberry stuffing (see recipe)
Instruction Steps
  1. Pre-heat your oven to 220c/Gas mark 7.
  2. Remove the giblets from the turkey.
  3. Season the butter well with salt and pepper.
  4. Use your hands to loosen the turkey skin away from the breast, and spread the butter under the skin.
  5. Stuff the turkey’s cavity with lemon, onion, garlic, bay leaves, and rosemary or thyme.
  6. Place the turkey into a roasting tray.
  7. Loosely wrap the turkey, ensuring the parcel is tightly sealed.
  8. Place in the oven and cook for 40 minutes at the high temperature.
  9. After 40 minutes, reduce the temperature to 170c/gas mark 3 and cook for 3 ¼ hours.
  10. After 3 ¼ remove the foil from the turkey, increase the oven temperature to 200c/gas mark 6, and give the turkey a final 40 minutes, basting it occasionally. This will ensure the turkey has a lovely golden colour.
  11. After 40 minutes, pierce the thickest part of the turkey leg with a small knife and check that the juices run clear.
  12. Remove the turkey from the oven, wrap the tray lightly with foil, and allow it to rest for 30-40 minutes.
Chef's Tips

Cooking times for other size turkeys:

  • 8-10 lb (3.5-4.5 kg)—30 minutes at the high temperature, then 2½-3 hours at the lower temperature, then a final 30 minutes (uncovered) at gas mark 6, 400°F (200°C).
  • 15-20 lb (6.75-9 kg)—45 minutes at the high temperature, then 4-5 hours at the lower temperature, and a final 30 minutes (uncovered) at gas mark 6, 400°F (200°C).

Please bear in mind that ovens and turkeys vary, and the only way to know if a bird is ready is to use the test described above.