Perfectly Roasted Old-fashioned Turkey with herb stuffing

Fri, 14 December 2018

The secret with a good roast Turkey is not to overcook it.

Allow 20 minutes per 1 lb, leave the bird rest for at least 15 minutes when it comes out of the oven before carving. This will ensure that the juices will not run out of the Turkey.

Serves 10

1 x 12lbs Turkey

225g butter for basting the turkey

Large square of muslin

For the stuffing

180g butter

350g finely diced onion

400g soft breadcrumbs

9 tablespoons chopped fresh herbs, thyme, parsley, chives, marjoram

Salt and pepper

To make the stuffing, sweat the onion very gently in the butter until soft, this will take about 10 minutes. Stir in the breadcrumbs and herbs, season with a little salt and pepper. Allow to cool before you put it into the cavity of the raw turkey.

Weigh the turkey and calculate the cooking time, as I have said already 15 minutes per 1 lb. Soak the muslin in 225g of melted butter and cover the turkey completely with the muslin and roast in a preheated oven at 180 c for 3 hours. The turkey will brown with the help of the muslin, but I would take it off with 10 minutes left in the cooking time.

The Turkey is done when the juices run clear, to test this prick the base of the thigh and look at the juices, they should be clear. Remove the turkey from the oven and let it rest for at least 15 minutes before carving.

Serve the Turkey on a large plate surrounded by roast potatoes and garnish it with a bouquet of herbs.