No brining, no basting and no stuffing – this is my easy, fuss-free recipe that really lets the flavour shine, and ensures the turkey is lovely and juicy.
Free printable recipe including loads of hints and tips here: https://www.kitchensanctuary.com/easy-roast-turkey-recipe/
1 turkey – approx 4.5kg/10lbs – see notes for different size turkeys
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
240 ml (1 cup) chicken stock – – this can be warm or cold
1. Preheat the oven to 160C Fan/180C/350F/Gas mark 4
2. Remove the giblets and neck (you can save these to make stock another time), tuck the tips of the legs into the cavity and tuck the tips of the wings underneath the bird.
3. Place the turkey on a large wire rack on top of a large roasting tray.
4. Rub the oil all over the turkey, then sprinkle on the salt and pepper.
5. Pour the stock into the base of the roasting tray.
6. Brush or spray the foil with a little more oil, then tent the foil over the turkey and the tray so there are no gaps. Try not to let the foil touch the turkey – this will allow steam to circulate around the turkey as it’s cooking. You will probably need to connect a couple of large pieces of foil together so it will fit – just roll and then scrunch the edges of the pieces of foil together so they stay connected.
7. Place the turkey in the oven and roast for 2 hours.
8. Remove the foil roast for a further hour.
9. Once the turkey is lovely and golden brown, remove from the oven and transfer to a warm serving plate.
10. Leave to rest for 30-60 minutes (I usually rest mine for about 45 minutes). This is ultra-important if you want a juicy turkey. The turkey will still be warm after this period (plus if you’re serving on warm plates with hot gravy you have nothing to worry about at all). There is no need to cover the turkey (unless you’re in a really cold room) during this time, as the internal temperature tends to rise a little more during the resting period, and covering with foil would just cook the turkey further and the skin will soften.
11. Serve with all of those wonderful side dishes for an amazing Christmas Dinner.
If you need more time to make roasties etc after the turkey comes out of the oven and think you might need to let the turkey rest for 60-90 minutes, then tent foil over the top, leaving space between the turkey and the foil (this is so any trapped steam on the foil isn’t touching the skin – which would make it go soggy).
Use the juices in the bottom of the tray to make gravy (or add these juices to gravy you’ve made ahead – check out my video for make-ahead Christmas gravy **** Coming soon!).
Turkey Roasting timings:
Note: this is for whole turkeys (not turkey crowns).
For turkeys under 4kg (8.8lbs), this is 20 minutes per kg (2.2lbs) plus 70 minutes.
For turkeys 4kg (8.8lbs) and over, this is 20 minutes per kg (2.2lbs) plus 90 minutes.
Always check that your roast turkey is cooked before serving!
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