Traditional roast turkey
SERVES 12-15
1 × 6.3kg oven-ready turkey
About 100g butter, softened 1 lemon, thinly sliced (optional) 3 small sprigs of fresh
thyme (optional)
½ Lemon and Thyme Pork Stuffing
(turn the page for the recipe) 1 onion, cut into wedges
1 Preheat the oven to 220ºC/fan 200ºC/gas 7. Slip your fingers between the flesh and skin at the neck end to loosen the skin over the breast, leaving it attached at the cavity end. Hold the skin up and spread the softened butter over the top of the breast.
2 Stuff the neck end of the turkey up to the breast with the stuffing. Secure the loose skin with fine skewers, or just tuck the skin underneath. Fill the body cavity with any lemon trimmings, herbs and large pieces of onion. Tie the legs with string to give a neat shape. Lightly butter the skin of the bird.
3 Arrange two sheets of foil across a large roasting tin: they must be large enough to go generously up and over the turkey breast. Place the turkey on top and, if using a meat thermometer, insert it into the thickest part of the thigh. When cooked it will register 75ºC-80ºC. Fold the sheets of foil loosely over the turkey, leaving a large air gap between the turkey and the foil.
4 Cook the turkey in the preheated oven for 40min. Reduce the oven temperature to 160ºC/fan 140ºC/ gas 3, and continue to roast for 3½ hours, basting from time to time.
5 Increase the oven heat to 220ºC/fan 200ºC/gas 7 again. Take the turkey out of the oven, turn back the foil and drain off any surplus juices from the tin into a jug or bowl. Baste the turkey, and return it to the hot oven for about 30min for the skin to brown and become crisp. Leave the surplus juices in a cold place for the fat to rise to the top. When the liquid is cold, take off the fat with a spoon and save the juices for the gravy.
6 Take the turkey out of the oven and check if it’s cooked (see tips, left). If you’re not using a thermometer, pierce the thickest part of the thigh with a small sharp knife. If the juices are still tinged with pink, then roast for a little longer. If the juices are clear, cover the bird again with the foil, and leave to stand for 30min before carving.