Anna's Christmas Turkey Recipe

To ease the load on Christmas day, we recommend prepping your turkey the day before.

Check the main cavity for giblets (save these for the gravy in your roasting tray later). Once removed, rub a mix of butter, sea salt, black pepper and rosemary generously onto the bird, pushing your fingers under the skin too. Add organic bacon if you wish.

Go ahead and add any stuffing in the neck cavity, but not too tightly. Season the bird well. 

Place a large sheet of greaseproof paper or tin foil over the bird and refrigerate until ready for cooking.

When ready, take your turkey out of the fridge a few hours before cooking to allow to come to room temperature. Preheat your oven to 180°C / 160°C fan / gas mark 4.

Place the bird in a large roasting dish, add one cup of water or gravy to the cavity and two cups to the roasting tray along with the giblets.

Cook your turkey breast side up for 3-4 hours, basting if required throughout cooking. Cover the turkey with foil towards the end of cooking if it’s looking a little too brown.

To check if the bird is cooked, place a sharp knife into the thickest part of the thigh. If the juices run clear, you’re good to go. If not done, cook for another 5-10 minutes at a time.

Set the turkey aside and allow to rest for 45 minutes to an hour before craving.