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Roast Turkey Recipe
|Oven ready turkey with giblets||10 Pound, thawed if frozen (4.5 Kilogram)|
|Onions||2 , peeled|
|Parsley bunch||1 Small|
|Herb & chestnut stuffing||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 8185 Calories from Fat 3258
% Daily Value*
Total Fat 368 g566%
Saturated Fat 110.8 g554.2%
Trans Fat 0 g
Cholesterol 3330.3 mg
Sodium 5190.1 mg216.3%
Total Carbohydrates 189 g63.1%
Dietary Fiber 18.7 g74.9%
Sugars 26.1 g
Protein 956 g1911.5%
Vitamin A 193% Vitamin C 42.9%
Calcium 126.9% Iron 399%
*Based on a 2000 Calorie diet
Remove giblets, then wash and dry the turkey inside and out with kitchen paper.
Place one onion and the bunch of parsley inside the body cavity of the turkey.
Stuff the neck end with the stuffing and secure with a skewer, then spread the turkey with fat.
Weigh the stuffed turkey and calculate the cooking time, allowing 20 mins per 1 lb/450 g, plus a further 20 mins.
Place the turkey on a trivet in a large roasting tin, cover with foil and place in the oven.
Cook for calculated cooking time, removing the foil 30 mins before the end of the cooking time.
Wash the giblets and place in a saucepan with the remaining onion (quartered), carrot, bay leaves and peppercorns.
Cover with 1 1/2 pints/900 ml cold water.
Bring to the boil, cover and simmer gently for 45 mins.
Strain and use this stock to make Turkey Gravy.