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10 minutes
2-4 hours
Turkey
We all know a Turkey makes a delicious roast. That’s why we traditionally go back to it year after year, at that time where good food matters most. First of all, it’s a big bird! There’s a lot of white meat and dark meat to feed the whole family. And when cooked well, it’s a moist and flavourful centrepiece, no matter what time of year.
Roast Turkey
Organic butter
Sea salt
Black pepper
Remove the giblets and put them in the fridge. With these, you can make a tasty gravy or batch of stock depending on what you need.
Preheat your oven for at least 20 minutes to 220°C/200°C Fan/425°F/Gas mark 7.
Place the turkey in a large roasting dish with about an inch of water in the bottom.
Rub the skin of the turkey generously with organic butter, sea salt and black pepper and cover well (no gaps for moisture to escape!) with foil.
Pop the turkey in the middle of the oven.
Cook your turkey for 45 minutes before lowering the oven temperature to 180°C/160°C fan/375°F/Gas mark 5.
For the last 30 minutes of cooking time, remove the foil so the skin can crisp up.
Rest the bird for at least 20 minutes before carving.
