Recipe: How To Cook A Turkey


Ever wanted to know the foolproof method for cooking a whole turkey at Thanksgiving or Christmas? Well this will do it... all the top tips to getting it perfect.


  • 4 kg Bronze turkey
  • 2 small clementines
  • 8 dried cloves
  • 1 sprig of thyme
  • 1 sprig of sage
  • 1 medium onion
  • 2 medium carrots
  • 1 bulb of garlic
  • 1 large knob of softened salted butter
Choose a good bird

Step 1

Choose A Good Bird

Go for the best turkey you can get, fresh if possible. Get it out of the fridge several hours before you start to prepare and cook with it.

Get some flavour in there

Step 2

Get Some Flavour In There

Remove the giblets and turkey neck from inside the bird. Stuff the cavity with 2 clementines spiked with 4 cloves each and the sprigs of fresh herbs. Rub softened, seasoned butter all over the bird.

Roast up-side down

Step 3

Roast Up-Side Down

Cut up the leek, carrots and onion into large chunks and scatter in the base of a deep large roasting tray. Splash over a glass of water. Sit the turkey on top of the vegetable trivet, but upside down. Cover the tray with tin foil and roast at 180 degrees C for 90 minutes (if using a 4kg bird).


Step 4


Remove the tin foil after 90 minutes, turn the turkey back up the right way and increase the oven temperature to 220 degrees C. Brush the turkey all over with maple butter (50:50 of melted salted butter and maple syrup). Return to the oven for 30 minutes, brushing with more maple glaze every 10 minutes.


Step 5


Once the turkey is golden, cooked and delicious then allow it to rest and relax under tinfoil and a few tea towels. This will insulate the bird and keep it plenty hot enough for 90 minutes whilst you prepare everything else to accompany the turkey.



A Christmas in July celebration that we have with the cousins every year as an excuse to catch up with some good food. Roasted turkey, roasted lamb, potatoes, onions, corn, pumpkin, carrots, sweet potatoes, greens and gravy, with a side of warm Winter Pimms


Roasted chicken for a dinner with friends. Stuffed with lemon, garlic, orange and rosemary, and steamed with some white wine. Served with roasted potatoes, garlic, onion and beetroots, sautéed dutch carrots, brussel sprouts, mushrooms and lemon


Roast chicken dinner for some friends


A bite sized piece of Christmas (or Thanksgiving in the US I suppose?). The type of turkey meat is really up to you and your budget. We started off using turkey mince, now I use about half mince (which I brown off) and half shredded turkey shank (which I slow cook in stock). If you have turkey left overs, even better!


A healthy brown bread, butter, turkey, cheese (witch is then toasted), bacon, lettuce, tomato and mayo sandwich perfect for a quick snack or for lunch time

More ▼

Tagged recipes and photos

Hungry for more? Try one of these!