1 Whole turkey, 7kg approx
1½ onion quartered (reserve a ½ adding to the roasting tray)
1 lemon quartered
1 orange quartered
10 slices bacon
Large sprig of thyme
2 Celery stalks
Preheat oven to 180°C (gas 5)
Turkey takes 18mins to the pound (454g). 10lb turkey = 3hours and a 20lb 6hours!!Method
- Rinse the turkey thoroughly, inside and out and dry with kitchen roll.
- Season cavity well with salt and pepper and fill with the onion, thyme and quartered fruit
- Take a piece of string and tie it around the parson’s nose and the drumstick. Tie well.
- For ease of carving remove wings and wishbone.
- Spread butter all over the bird especially the legs, season and place bacon slices over the breast.
- Weigh the bird to calculate cooking time.
- Place in the roasting tray on top of the celery, half an onion and carrot pour in a pint of water and cover well with tin foil. Roast for calculated time minus 25mins.
- Uncover and baste with juices and cook for a further 25mins to brown
- To check if it is cooked, push a skewer into base of a leg and if the juices run clear, it is cooked. If not, return to oven for a further 10-15 mins.
- Lift turkey out of tin letting juices drain into tin and set aside in a warm area for 30-40mins to allow the meat to relax.
- Strain cooking juices into a jug. Allow to settle and discard any excess fat, keeping what is left in the jug for the gravy. NB: Set aside the roasting tray for making the gravy
- Use up leftover turkey by making a turkey curry (great for freezing) or a turkey risotto for a quick St. Stephen’s Day supper.