Roast Turkey Recipe
Ingredients
| 10 lb/4.5 kg oven-ready turkey, with giblets, thawed if frozen | ||
| Onions | 2 , peeled | |
| Small bunch of parsley | ||
| Herb & Chestnut Stuffing | ||
| Butter/Margarine | 2 Tablespoon | |
| Carrot | 1 Small | |
| Bay leaves | 2 | |
| Peppercorns | 4 | |
Directions
Preheat the oven to Gas 4, 350°F, 180°C.
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.
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.
Chef
