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Roast Turkey

We’re hard put to think of any poultry dish more Christmasy than Roast Turkey. The drippings from the bird will flavour the vegetables nicely: Just chop them up roughly and let the edges brown and crisp toward the end of cooking for a lovely depth.

Turkey is notoriously easy to dry out, which is why we recommend cooking it using the foil method: It keeps moisture trapped and essentially steams the bird. An alternative is to lay strips of bacon on top of the turkey while [..]

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Roast Turkey
INGREDIENTS
  • 3hour MINS
  • Bake
  • dinner

METHOD

1.

Take the turkey out of the fridge at least one hour before cooking so it reaches room temperature.

2.

Wash and pat dry (don’t forget to dry the cavity).

3.

Drizzle olive oil all over the turkey and season with salt and pepper -- give it a good rub.

4.

Preheat your oven -- turn it up to its highest while you get started on the stuffing.

5.

In a frying pan, add some more olive oil and sauté your chopped onion and garlic until translucent. Add the diced bacon, chopped sage, and ground nutmeg, and fry for a few minutes.

6.

Set aside the onion mixture till cooled, and then add it to the pork mince and combine.

7.

Fill the turkey cavity, but not too tightly as this can slow down the cooking time. Cross the legs over and tie with string.

8.

Put your roughly cut vegetables on the bottom of the roasting pan, lay your turkey on top, and cover with foil

9.

Place the turkey in the oven and turn down the heat to 180c to cook for 2-3 hours (30-40 minutes per kilo).

10.

Check turkey every 20 minutes. The turkey is cooked once the juices run clear when the thigh is pierced.

11.

40 minutes before the end, remove the foil to allow the skin to crisp.

12.

Let it rest on the bench, covered in foil, for 20 minutes before cutting.

Nutrition per serving

The nutritional information above is only intended for guidance.
  • kcalories 0
  • protein 0
  • carbs 0
  • fat 0
  • saturates 0
  • fiber 0
  • sugar 0
  • salt 0

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INGREDIENTS

  • 1 turkey, approx. 3-4 kg
  • Olive oil
  • 2 carrots
  • 1 onion
  • 2 zucchinis
  • 2 celery sticks, chopped
  • 4 peeled garlic cloves
  • 5 fresh bay leaves
  • 1.25 L chicken stock
  • STUFFING:
  • 4 garlic cloves
  • 3 rashers bacon, chopped
  • 450g pork mince
  • 1 onion, finely chopped
  • Olive oil

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