This perfect turkey recipe is brilliant because the gravy and stuffing can be prepped in advance so that’s two less things to worry about on the day.
The turkey is also extremely buttery and cooked to temperature with the Thermapen, so there’s absolutely no chance of it being overdone and dry.
Turkey Cooking Tips
Turkey cooked temperature
- Turkey should reach 74 °C in the thickest part for food safety
- Turkey rises in temperature as it rests, so remove from the oven around 67 °C
- Monitor the temperature as it cooks using a leave-in meat thermometer such as the RFX or DOT
- Spot-check using an instant-read meat thermometer like a Thermapen to ensure it's perfectly done throughout
Defrosting your turkey
- If you are using a frozen turkey, you need to start the defrosting process in the fridge at least four days before, 12 hours per kilo. This way you can rest assured it will be completely defrosted. Leave it on a tray using greaseproof paper to keep it covered.
- Take the turkey out of the fridge at least 1 ½ hours before cooking. If you have the space, leave it in a cool part of your kitchen. If not, then try not to have too much direct heat near it.
Christmas Turkey Recipe
Ingredients
5/6kg Turkey serves 8-10
For the gravy
- 100g salted butter
- 1 carrot, roughly chopped
- 1 stick of celery, roughly chopped
- 1 brown onion, roughly chopped
- 1 bouquet garni
- 2 tbsp vegetable oil
- Ground black pepper
- Good pinch of salt
- 1 tbsp corn flour
For the stuffing
- 500g pork sausage meat
- 1 onion, chopped
- Livers from the turkey, finely chopped
- 200g whole chestnuts
- ½ cup parsley, chopped
- 4 sage leaves
- 1 egg
- Seasoning
Directions
To make the gravy stock
- Remove the wings with a small, pointed knife and remove the wishbone, keeping both for the gravy. Removing the wishbone aids the carving and it is a family tradition to pull the wishbone at the table.
- Fry the turkey neck, wishbone and wings with the chopped carrot, onion, bouquet garni, and celery stalk in a little oil until golden brown. Add water, bring to the boil and simmer for 2-3 hours. Strain, cool and refrigerate.
To make the stuffing
- Sweat the onion in some butter, transfer to a bowl and combine with the rest of the stuffing ingredients.
- Lift the neck flap of the turkey and push the stuffing into the cavity. Fold the neck flap underneath the bird.
- Leave the readily prepared bird in the fridge overnight.
To make roast the turkey
- Preheat the oven to 220°C/ 200°C fan/ gas 7.
- Smear the turkey with soft butter and seasoning.
- Place onto a roasting tray and roast for 20-30 mins.
- Remove from the oven and close the door. Turn the temperature down to 180°C/ 160°C fan/ gas 3 and add the gravy stock to the tray.
- Return to the oven and continue to cook, basting frequently, until it reaches a core temperature of 74 °C. This will take around 1 ½ hours, depending on your oven and the size of your bird. To test if it is cooked insert your Thermapen into the thickest part of the bird.
- Rest for up to 1 hour.
- To finish lightly thicken the meat juices with cornflour.
