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    Classic Roast Turkey

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    Classic Roast Turkey

    Free range turkeys have well-textured, full-flavoured meat. If you want to combine a few steps of this recipe and spend more time relaxing, try using our Turkey Basting Kit.

    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes per 500g (about 3 hours) plus resting time
    • Total time: about 3 hours 15 minutes plus resting time 60 minutes 60 minutes 60 minutes 15 minutes

    Ingredients

    • 50g butter, melted
    • 450g Waitrose Cranberry and Bramley Apple Sausagemeat Stuffing
    • 1 onion, peeled and cut into quarters
    • 2-3 fresh bay leaves, torn
    • 1 lemon, cut into quarters lengthways
    • 1 medium Waitrose Fresh Bronze Feathered Free Range Turkey, about 4.3–6.29kg

    Method

    1. Preheat the oven to 190°C, gas mark 5. Remove the giblets and reserve for the turkey gravy. Season inside the turkey. Grate the lemon zest and reserve (if not using the Kit). Place the torn bay leaves, with the lemon and onion quarters, inside the turkey's larger cavity. Stuff the smaller neck cavity with the sausagemeat, pull the skin back over the neck and use a cocktail stick to secure underneath the bird. Calculate the cooking time, allowing 20 minutes per 500g (including stuffing).
    2. Transfer the turkey to a large roasting tin, breast-side up. Brush with the melted butter and season the skin. Sprinkle over the zest. Place a square of foil loosely over the turkey. Roast for the calculated cooking time, basting with the juices every hour. Remove the foil about 30 minutes before the end of cooking.
    3. Check the turkey is thoroughly cooked by inserting a skewer into the thickest parts of the breast and thighs: the juices should run clear, and there should be no pink meat.
    4. Transfer the cooked turkey to a serving dish, cover with buttered foil and keep warm. Allow to rest for at least 30 minutes (it will stay hot for up to an hour if tightly covered). Resting the turkey makes the meat more succulent and easier to carve.

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