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Classic
Ingredients
#
Method
Timer
Est. Time
1
Preheat the oven to 240ºC / 220°C fan / Gas Mark 8
Turkey Preparation
01:00
2
Cut the butter into 2 cm cubes
Turkey Preparation
03:00
3
Quarter the lemons
Turkey Preparation
00:30
4
Peel and quarter the onions
Turkey Preparation
02:00
5
Half a head of garlic horizontally
Turkey Preparation
01:00
6
Remove the giblets from the turkey cavity
Turkey Preparation
03:00
7
Stuff the cavity with onions, lemon, garlic halves, and 2 bay leaves
Turkey Preparation
00:30
8
Loosen the skin on the breast and legs and make small insertions into the meat
Turkey Preparation
02:00
9
Add half of the butter evenly under the skin and into the insertions
Turkey Preparation
03:00
10
Add the other half of the butter all over the skin
Turkey Preparation
02:00
11
Drizzle with a little olive oil and season
Turkey Preparation
01:00
12
Wrap the turkey in muslin cloth
Turkey Preparation
02:00
13
Pin the muslin cloth with toothpicks
Turkey Preparation
01:00
14
Turn the turkey upside down and roast at fan 180°C, calculating 30 minutes per kg. In this example we're using a 5kg Turkey
Turkey Cooking
02:30:00
15
Rotate turkey every 30 minutes onto its base, then back, basting with muslin to hold in moisture
Turkey Cooking
30:00
16
For the last 30 minutes, keep the turkey on its base and remove the muslin cloth
Turkey Cooking
30:00
17
To test if the turkey is cooked, insert a skewer into the thickest part of the leg to check juices run clear (not pink)
Turkey Cooking
01:00
18
Transfer the turkey to a warm plate and remove the parson's nose, wings, and tips of the drumsticks; reserve for gravy
Turkey Resting
03:00
19
Leave the turkey to rest in a warm place for at least 30 minutes
Turkey Resting
30:00