Description
A delicious roast turkey, perfect for Christmas dinner.
Ingredients
Scale
- 1 turkey – approx 4 /10lbs
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 240 ml (1 cup) chicken stock (this can be warm or cold)
Instructions
- Preheat the oven to 160C Fan/180C/350F/Gas mark 4.
- 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.
- Place the turkey on a large wire rack on top of a large roasting tray.
- Rub the oil all over the turkey, then sprinkle on the salt and pepper.
- Pour the stock into the base of the roasting tray.
- 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.
- Place the turkey in the oven and roast for 2 hours.
- Remove the foil roast for a further hour.
- Once the turkey is lovely and golden brown, remove from the oven and transfer to a warm serving plate.
- 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.
- Use the juices in the bottom of the tray to make gravy or add these juices to gravy you’ve made ahead.
- Serve with all of those wonderful side dishes for an amazing Christmas dinner.
Notes
- For different size turkeys, follow the same method but adjust cooking times according to weight.
- To prevent turkey skin from getting soggy, tent foil with space to avoid touching the turkey.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 0
- Sodium: 600
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 30
- Cholesterol: 100