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Ultimate roast turkey
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Total Time:
3 hours 40 minutes
Master the perfect juicy turkey with my expert timings and flavorful shortcuts. Ideal for your special occasion feast, this recipe guarantees a delicious and moist bird every time.
Ingredients:
  • 1 x 5.5 kg free-range turkey with giblets
  • 1 kg pork stuffing
  • 1 clementine
  • 1 clove
  • 1 bay leaf
  • 1 bunch of mixed woody herbs, such as rosemary, sage, thyme
  • 250 ml red wine
  • 1 heaped tablespoon plain flour
  • 1.5 litres quality chicken turkey or veg stock
  • 2 sticks of celery
  • 2 carrots
  • 2 onions
  • 2 bay leaves
  • 1 star anise
  • ½ a cinnamon stick
Instructions:
  • GET AHEAD - Prepare the turkey by stuffing most of the stuffing into the neck and the rest into the cavity. Ensure there is space for air circulation. - Create the trivet by bashing the neck, chopping the giblets, celery, carrots, and quartering the onions. Add everything to a roasting tray along with halved clementine, bay leaves, star anise, and cinnamon. Place a rack over the tray and refrigerate with the turkey on top. ON THE DAY - Take the turkey out of the fridge 1½ hours before cooking. - Preheat oven to 180°C/350°F/gas 4. Rub turkey with 2 tablespoons of oil, salt, and pepper. Microwavable a clove-studded clementine for 40 seconds and stuff it into the turkey. Roast covered for 1½ hours, then uncovered for another hour until golden and cooked through. - Remove foil, baste turkey, and return to the oven until golden. Let it rest for 1-1.5 hours. - Make mulled wine gravy by skimming fat from the tray into a jar. Remove the spices and mash the vegetables. Cook with pan drippings, wine, and stock until thickened. - Strain and serve in a warm jug. Enjoy your Christmas feast!

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