Events and Celebrations

Roast Turkey

prep 30 mins cook 3 hours 15 mins–3 hours 40 mins, according to weight
  • 1 quantity Pecan Stuffing (see page 22) or Cranberry & Orange Stuffing (see page 24)
  • 5–6 kg (11–13 lb) oven-ready turkey, giblets removed and cavity wiped clean
  • 1 small onion, halved
  • 40 g (1½ oz) butter, softened
  • 2 tablespoons vegetable oil
  • 3 thyme sprigs, chopped
  • salt and pepper

Pack your chosen stuffing loosely into the neck of the bird and secure the neck flap with 2 crossed skewers. Place the onion in the body cavity and season the cavity with salt and pepper. Tie the turkey legs together with string at the top of the drumsticks.

Weigh the stuffed turkey to calculate the cooking time (see page 13), then place the bird in a large roasting tin. Rub all over with softened butter and season the outside of the turkey. Add the vegetable oil to the tin.

Cover the prepared turkey loosely with foil and roast in a preheated oven, 190°C (375°F), Gas Mark 5, for the required cooking time, basting from time to time. Remove the foil for the last 40 minutes of cooking to brown the bird and scatter over the chopped thyme. Check the turkey is cooked (see page 14).

Transfer the turkey to a large dish, cover with clean foil and leave to rest for 15–20 minutes before carving. Meanwhile, pour off the fat from the roasting tin and use the juices to make gravy (see page 26).

Arrange the turkey on a warmed serving platter and serve with all the traditional accompaniments, such as Bacon & Chipolata Rolls (see page 26), Bread Sauce (see page 28), Brandied Cranberry Sauce (see page 30) and an assortment of vegetables.

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