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Step-by-step roast turkey
Step-by-step roast turkey
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Prep Time:
135 minutes
Cook Time:
240 minutes
Total Time:
375 minutes
Effortless yet impressive classic turkey with trimmings in four easy steps.
Ingredients:
  • 4.8kg turkey
  • 1 large carrot, coarsely chopped
  • 1 onion, coarsely chopped
  • 2 lemons, quartered
  • 1/2 bunch lemon thyme
  • 60g butter, melted, cooled
  • 300g white breadcrumbs, made from day-old bread
  • 120g sultana
  • 2 cloves garlic, finely chopped
  • 70g almond
  • 150g parmesan, finely grated
  • 62.50 ml flat-leaf parsley, chopped
  • 20.00 ml lemon thyme, finely chopped
  • 5 eggs, lightly beaten
  • 100g butter, melted, cooled
  • 40.00 ml plain flour
  • 60ml port
  • 500ml chicken stock
  • 100g quince paste
Instructions:
  • Dice the neck into 5-6 pieces and combine in a bowl with carrot and onion, then chill until needed. Secure turkey wings under the body. Rinse turkey inside and out, pat dry, and allow to sit at room temperature for 1 hour. Preheat oven to 180°C and adjust shelf to lowest position. For the stuffing, mix dry ingredients together, season with salt and pepper, incorporate eggs and butter, and mix well. Transfer most of the stuffing into a greased, lined 1 litre loaf tin, reserving 2 cups. Cover and refrigerate until cooking time.
  • Place the turkey upright and fill the neck cavity with the leftover stuffing. Secure the excess skin over the stuffing with a skewer. In a large roasting pan, season the body cavity to your liking and stuff it with lemons and thyme. Tie the legs together with kitchen string and then tie the legs to the tail. Brush the breasts and legs generously with butter and season to taste.
  • Place 1 cup of water in the bottom of the roasting pan and cover the turkey with foil. Roast for 2 hours, basting with the pan juices halfway through. After the first hour, add the neck and vegetables to the pan. Continue roasting covered for 30 minutes, baste again, then roast uncovered for 1 hour until fully cooked. To check for doneness, insert a skewer into the thickest part of the thigh; the turkey is ready when the juices are clear. Alternatively, use a meat thermometer - the turkey should reach an internal temperature of 80°C. Rest the turkey on a platter, lightly covered with foil, for 20-30 minutes before serving.
  • Cook the stuffing in a loaf pan until golden, approximately 25-30 minutes. For the gravy, remove and discard the fat from the cooking juices in the pan. Heat the pan over medium heat, add flour, and stir to incorporate the caramelized bits from the base. Slowly whisk in port and chicken stock. Bring to a boil, then strain the mixture through a fine sieve into a saucepan. Add quince paste and turkey juices, stir until the paste melts and the gravy thickens. Season to taste, reheat before serving. Carve and plate the meat, and serve with warm gravy and slices of stuffing.

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