Perfectly Cooked Christmas Turkey


Based on a 14lb Fresh Farm Turkey

COOK TIME 6 – 7 hours

250g Butter
14lb Fresh Farm turkey at room temperature with giblets if preferred

a large pinch of salt & pepper
2 large onions, halved.
2 coarsely cut carrots





50g (2oz) butter
3 tbsp plain flour
300ml (10fl oz) hot Turkey or vegetable stock
2 spoonfuls of Gravy granules if required (optional)
Salt & Pepper to season

The Turkey

1. Preheat the oven to 180 oC/ 200 oC fan/gas 6-7, then add the roasting tin and place in the oven to heat up.

Rub butter over the Turkey Breast & Legs and season well with Salt & Pepper

2. Remove the roasting tin from the oven, add the sliced onions, carrots and giblets and toss them in the hot oil. Place the giblets, onions and carrots into the centre of the tin and set the Turkey on top.

3. Roast in the oven for about 40 minutes until the skin is golden and nearly crisp.

4. Remove from the oven. and cover with foil before returning to the oven for the remaining time at 150 oC. Top Cooking Tip: The leg or wing should come away easily from the turkey when it is cooked. Pour 1/2 the turkey stock together with the carrots, onions and roasted Giblets into a pot, then leave the turkey to rest by placing 2 clean teatowels over the foiled turkey for up to 2 hours in a warm room, while you make the gravy.

The Gravy

Heat half the stock with the Giblets ( if preferred ) onions and carrots gently, simmering for 30 minutes until reduced halfway. Sieve vegetables and Giblets from stock then add the softened butter to the flour and place into gravy stock in the tin, bring to a gentle simmer and stir until the gravy has thickened to your desired consistency ( if needed add extra gravy granules mixed with vegetable stock from the carrots, spoonful of butter and or a stock cube / gelpot, salt and pepper to flavour. Strain through a fine sieve into a preheated jug or gravy boat and serve to table with the Turkey. serve with fresh market vegetables and roast potatoes and Cranberry sauce.