Turkey doesn't have to just be eaten on Christmas day, here is an ideal recipe for you and your family to enjoy any day of the week.
You will find one of the biggest challenges when cooking a turkey is the legs take longer than the breasts. The breasts dry out in the oven while you’re waiting for the legs to cook, if you follow this easy recipe you will have a beautiful juicy dish for you to enjoy.
How to make the Best Roast Turkey
- 50g/2oz butter a sprig of fresh sage, leaves picked
- 12 strips of pancetta or thinly sliced streaky bacon
- 1 bulb of garlic, broken into cloves
- 4 medium red onions, peeled
- 2 sticks of celery, trimmed and chopped
- a big handful of breadcrumbs
- a handful of dried apricots
- 300g/10½ oz minced pork
- zest of 1 lemon
- a pinch of grated nutmeg
- 1 large free-range or organic egg
- Sea salt and freshly ground black pepper
- 12 small fresh rosemary sprigs, plus a few extra
- 4.5kg/9–10lb turkey, preferably free-range or organic, at room temperature
- 2 carrots, peeled
- 1 large orange
- olive oil
- 2 tablespoons plain flour
- 1.1litres / 2 pints chicken or vegetable stock
- Preheat the oven to maximum.
- Place the bird on a large roasting tray, rub it all over with olive oil and season well.
- Surround with the chopped carrots, onions, remaining garlic, cover with tinfoil and place in the preheated oven.
- Turn the heat down right away to 180°C / 350°F / gas 4, and roast for the calculated time, or until the juices run clear from the thigh if you pierce with it a knife or a skewer.
- Remove the tinfoil for the last 45 minutes to brown the bird.
- Carefully lift the turkey out of the tray and rest on a board that’s covered loosely with foil for 20 minutes while you finish off the veg and gravy.
- Skim the surface fat from the roasting tray and add the flour and stock.
- Place the tray on the hob and bring to the boil on a high heat.
- When the gravy starts to thicken, strain it into a bowl.
- Carve your turkey,
- Serve with the gravy and dig in!