Christmas dinner SOS: Turkey
James Tanner helps us to perfect our Christmas turkey this year
Ingredients:
1 x 5kg free range turkey 1 x bunch of thyme250g x soft butter3 x lemons1 litre of chicken stock
Method:
First make sure the turkey is cleaned and the giblets removed
Cut 3 lemons in half and put inside the cavity
Cut the carrots, onions, garlic and celery in halves and lay out like a trivet on the roasting tray. Scatter over some thyme.
Sit the turkey on the vegetable halves in the tray and add in a good size cup of chicken stock
Rub butter on the bird, then cover in foil
Cook in a preheated oven at 180C for the size of bird (roughly 30 mins per kilo). 20 minutes before the end take the foil off and let the turkey brown on the top.
When cooked the juices should run clear when you pierce the thigh - at this point remove from the tray
It's very important you let the turkey rest for around 20 minutes once out of the oven before serving.
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