The Perfect Christmas Turkey

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The Perfect Christmas Turkey

Ingredients

100g butter, softened

2 tsp sea salt

2 tsp freshly ground black pepper

4.5kg/10lb turkey, with giblets removed and cavity wiped clean

3 large onions, halved

Method

Preparation should start the night before you wish to serve the turkey. Mix the butter with the salt and black pepper, then season the cavity of the bird.

Rub the butter mix over the turkey.

Fold a large piece of greaseproof paper, so it’s double thickness and lay over the breast of the turkey, the greaseproof paper will protect the turkey whilst it’s cooking. Place the turkey in the fridge. 

On Christmas Day, preheat the oven to 220C/Gas 7/430F, take the turkey out of the fridge and allow the bird to come to room temperature.

Chop the onions and place them in to a large roasting tray. Put the turkey on a wire rack or a trivet and place on top of the onions.

Pour one cup of boiling water in to the cavity of the bird and seal with a skewer. Pour a further two cups of water in to the bottom of the tin, cover the whole turkey with two layers of foil making sure it is sealed around the edges.

Cook for 20 minutes then reduce the temperature to 200C/Gas 6/400F

 After 1½ hours, remove the foil and greaseproof paper.

Cook for a further 40 minutes.

To test whether the turkey is cooked, insert a skewer or our Stainless Steel Meat Thermometer in to the point where the thigh joins the breast – and the juice should run clear.

If the turkey is still pink, cook for a further 20 minutes and test again.

Let the turkey rest in a warm place for around 15 minutes, before carving.

Strain the juices from the bottom of the tin in to a large jug and serve as gravy.

Products Used

KITCHEN CRAFT STAINLESS STEEL MEAT THERMOMETER

MASTER CLASS FILLED STAINLESS STEEL SALT AND PEPPER SET

COLOURWORKS SILICONE SPOON SPATULA

KITCHEN CRAFT STAINLESS STEEL 40CM X 32CM ROASTING PAN