Traditional roast turkey is one of those things that immediately evoke your senses!
Ahhh, traditional roast turkey, one of the few things that evoke your senses when you see a photograph of it. You imagine your family all sitting around a table, and delicious smells coming from the kitchen.
Often labelled a ‘dry meat’, turkey still remains our top choice for Christmas Day. Last year, the UK consumed some 10 million turkeys! According to British Turkey an estimated 76% of British families have a turkey on their table every year.
With that in mind, we thought a recipe for Traditional Roast Turkey would be ideal!
3kg oven-ready turkey, thawed if frozen
- Preheat the oven to 220C, Fan Oven 200C, Gas Mark 7. Remove the giblets from the cavity of the turkey and use to make the turkey gravy.
- Position the turkey in a large roasting pan and rub the butter all over it. Cover loosely with foil and roast for 20 min. Reduce the oven temperature to 180C, Fan Oven 160C, Gas Mark 4 and cook the turkey, covered with foil, for 1 hour and 30 minutes, basting occasionally.
- Remove the turkey from the oven, take off the foil and baste well in the juices.
- Cook the turkey for a further 20 – 30 minutes to brown. Check it’s thoroughly cooked by piercing the thickest part of the thigh with a skewer. If juices run clear, it is cooked, but if there is a trace of pink it will need extra time. Before carving, allow the bird to rest for 15 minutes, covered with foil to keep it warm.
2 hr 20 min
Recipe and food styling: Sue Ashworth
Photography: Nathan King, Jonathan Short