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Ingredients: - 1 oven-ready turkey*
- Approx. 100g melted butter
- Salt and freshly ground black pepper
- Streaky bacon rashers, optional
Have ready a large roasting tin. Pre-heat the oven to 180°C or gas mark 4. Method: - Wash the inside of the bird and dry using kitchen roll. If using stuffing, stuff the neck end.
- Make the turkey as plump and even in shape as possible, then truss it with the wings folded under the body and the legs tied together.
- Weigh the turkey and calculate the cooking time, allowing 20 minutes per 450g plus an additional 20 minutes. For instance a 5 kg turkey will take just over 4 hours to cook.
- Place the turkey in the roasting tin, breast side uppermost. Brush the turkey generously with melted butter paying particular attention to the legs, which can have a tendency to dry out during cooking. Sprinkle with salt and pepper.
- Arrange rashers of streaky bacon over the neck and thighs to prevent then from becoming dry.
- Roast for the required amount of time, basting occasionally. Place a piece of foil over the bird if it shows signs of becoming too brown. About 30 minutes before the end of the cooking time remove the foil, if used and the bacon and return to the oven.
- Check to see if the turkey is cooked by piercing one of the thighs with a skewer. If the meat juices run clear the turkey should be cooked through. Allow the turkey to stand for about 30 minutes before carving. Serve on a large serving platter. Garnished with fresh herbs and if liked baby carrots.
Cooks Note *To calculate the required size of the turkey, use the following guidelines: 3.6-5kg serves 10-14
5-6.8kg serves 14-20
6.8-9kg serves 20-30 |
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