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Roast Christmas Turkey

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The classic Christmas recipe for a show-stopping centrepiece.

Ingredients

  • 1 Free Range Bronze Turkey
  • fresh rosemary and sage, finely chopped
  • 1 onion
  • 1 lemon
  • 1 head of garlic

Method:

1

Take the turkey out of the fridge a couple of hours before cooking to allow the turkey to come up to room temperature.

2

If you like you can place half an onion, lemon and garlic head in the cavity of the turkey. Smother the turkey with olive oil or butter and a healthy sprinkling of salt, pepper and freshly chopped sage and rosemary.

3

Make a fresh herb butter to rub under the skin of the turkey before cooking.

4

We recommend cooking the stuffing in a dish separate to the turkey or rolling into little balls and adding to the turkey tray for the last 30 mins to absorb all the turkey juices.

5

Preheat the oven to 200°C and roast the turkey, breast side down, for the first hour.

6

Drop the temperature to 180°C for the remainder of the cooking time.

7

30 minutes before the end of the cooking, turn the turkey the right way up and baste well to bronze the skin.

8

Rest the bird for at least 30 minutes on a different tray so that you can start making your gravy using the turkey juices and caramelised meaty bits.

9

Lightly sauté the liver in butter before chopping up and adding to your stuffing.

Ingredients

  • 1 Free Range Bronze Turkey
  • fresh rosemary and sage, finely chopped
  • 1 onion
  • 1 lemon
  • 1 head of garlic
...

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