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
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
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
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).
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.
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.
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