LAST-MINUTE TURKEY GUIDE How to cook the perfect turkey
William Hemming, head chef at Simpson’s in the Strand in London, shares his simple method for cooking the perfect turkey
Choose a bird that’s going to be the right size for you and your family – nobody wants to be eating turkey for days after the festivities (though a turkey and cranberry relish sandwich on soft white bloomer is lovely). I would recommend a free-range bird and, this year, we’ll be using a Yorkshire Dales herb-fed turkey at Simpson’s in the Strand. Decide what sides you would like with your turkey – these extra bits can mean a few logistical tweaks, unless you’re lucky enough to have two ovens. To calculate roasting times, visit bbcgoodfood.com/ roast-times.
SERVES 5-6 PREP 10 mins plus at least 11/2 hrs resting COOK 3 hrs EASY
4.5kg free-range turkey 25g sage
20g garlic cloves 2 medium onions, halved olive oil, clarified butter or dripping, for roasting 10g sea salt
5g ground black pepper