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Roast turkey

 


Method 1


Ingredients


5-6kg oven-ready turkey

with the neck, chopped, and giblets included

150g butter

3 garlic cloves

finely grated

large handful of mixed herbs

such as parsley, thyme or bay, leaves picked and chopped, stalks reserved, plus extra thyme and herbs to serve (optional)

2 lemons

both halved, 1 juiced

1 onion

roughly chopped

2 carrots

roughly chopped

For the gravy

2 tbsp plain flour

1 tbsp soy sauce

1 tsp yeast extract

large glass of red wine

(about 200ml)

500ml chicken or turkey stock


step 1

Up to 48 hrs and at least 12 hrs before cooking, loosen the skin over the turkey breast so you can get your hands underneath it. Season the bird all over, including under the skin, with 2 tbsp sea salt. Put the turkey in a large roasting tin, breast-side up. Leave uncovered in the fridge until ready to cook.


step 2

Remove the turkey from the fridge at least 1 hr before cooking. Heat the oven to 240C/220C fan/gas 9. Melt the butter in a pan set over a low heat, then add the garlic, chopped herbs and lemon juice. Sizzle for 1 min, remove from the heat and leave to cool a little. Remove the turkey from the tin and scatter in the onions, carrots, turkey neck and giblets. Put a roasting rack, trivet or ovenproof cooling rack in or over the tray and sit the turkey on top. Stuff the squeezed and whole lemons in the turkey cavity with the herb stalks and extra thyme. Lift the skin and spoon about 4 tbsp of the garlicky herb butter over the meat underneath, then massage the skin to spread it out. Brush most of the remaining butter all over the bird, reserving about 2 tbsp. For a neat finish, tie the wings and legs together.


step 3

Put the turkey in the oven and reduce the heat to 180C/160C fan/gas 4. Roast for 1 hr, then remove from the oven and brush with more of the butter. Turn the tin around and return to the oven for another 30 mins. Brush again with the butter and roast for another 30 mins. After the turkey has had 2 hrs in total, check its temperature with a probe thermometer. It’s cooked perfectly when the thickest part of the breast reads about 65C and the thickest part of the thigh reads 75C. If the temperature is lower, return the turkey to the oven for periods of 15 mins until the temperature is reached. Cool for 10 mins on the rack, then transfer to a board and leave upside down – the turkey should rest for at least another 20 mins and will stay hot for at least 40 mins more.


step 4

Meanwhile, make the gravy. If the roasting tin is flameproof, put it directly over a medium heat. If not, scrape the contents into a large, shallow pan. Scatter over the flour and stir to make a paste. Add the soy sauce and yeast extract, stir, then pour in the wine and combine to form a thick paste. Pour in the stock and turkey juices (if you aren’t already cooking them in the roasting tin). Simmer for about 5 mins, stirring to make a rich gravy. Strain into a jug or pan to reheat when needed.


step 5

Put the turkey on a platter, then serve with the gravy and other trimmings of your choice.



Method 2


Ingredients:

- 1 whole turkey (12-14 pounds)

- 1 cup unsalted butter, softened

- Salt and pepper to taste

- 1 tablespoon garlic powder

- 1 tablespoon onion powder

- 1 tablespoon paprika

- 1 tablespoon dried thyme

- 1 tablespoon dried rosemary

- 1 lemon, halved

- 1 onion, quartered

- 4 cloves of garlic, peeled

- 2 cups chicken broth


Recipe:

1. Preheat your oven to 325°F (165°C).

2. Rinse and pat dry the turkey. Place it on a roasting rack in a roasting pan.

3. In a small bowl, mix together the softened butter, salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary.

4. Rub the butter mixture all over the turkey, including under the skin and inside the cavity.

5. Stuff the turkey cavity with the lemon halves, onion quarters, and garlic cloves.

6. Pour the chicken broth into the bottom of the roasting pan.

7. Cover the turkey loosely with foil and roast in the preheated oven for about 3-4 hours, basting occasionally with the pan juices.

8. Remove the foil during the last hour of cooking to allow the skin to crisp up.

9. The turkey is done when a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).

10. Let the turkey rest for about 20 minutes before carving.



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