Roast Christmas Turkey
Take the turkey out of the fridge a couple of hours before cooking to allow the turkey to come up to room temperature.
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.
Make a fresh herb butter to rub under the skin of the turkey before cooking.
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.
Preheat the oven to 200°C and roast the turkey, breast side down, for the first hour.
Drop the temperature to 180°C for the remainder of the cooking time.
30 minutes before the end of the cooking, turn the turkey the right way up and baste well to bronze the skin.
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.
Lightly sauté the liver in butter before chopping up and adding to your stuffing.