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    Kate's Roast Turkey

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    Kate's Roast Turkey

    This turkey looks and tastes as good as it smells – no dried-up breast meat here, just juiciness and picture-perfect presentation.

    • Preparation time: 10 minutes
    • Cooking time: 150 minutes to 180 minutes
    • Total time: 2 hours 40 minutes to 3 hours 10 minutes 60 minutes 60 minutes 60 minutes 10 minutes


    • 3.5kg turkey, neck and giblets (excluding livear) removed but reserved
    • 100g butter, softened
    • 200ml organic chicken stock


    1. Preheat oven to 230°C, gas mark 8. Set the oven shelf to the lowest position. Starting at the neck end of the bird, slide your hand between the skin and the breast meat to loosen the two (you will be able to feel them separating with the tips of your fingers – keep pushing, firmly but gently). Rub half of the softened butter over the breast. Pack the neck cavity loosely with some of the smoked-oyster stuffing, fold the neck skin under the body, and fasten it with a skewer.
    2. Season the cavity at the other end with salt and pepper, tie the legs together with string, tuck the wing tips under and set it on a rack in a roasting tin. Rub the skin with the rest of the butter and season with sea salt and freshly ground black pepper. Place the tin in the oven and reduce the heat immediately to 180°C, gas mark 4. Roast for 30 minutes, then pour over the stock.
    3. Continue to baste every 30 minutes with the pan juices. Cover with foil for the last 30 minutes to avoid drying. Roast for 2½–3 hours in total (for varying size turkeys you can work it out based on 18 minutes per 450g oven-ready weight) until the juices in the thickest part of the thigh run clear. Transfer the cooked turkey to a platter and let it rest for about 30 minutes, while you make the gravy.

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    Drinks recommendation

    Try a lush, fruity red from the New World.


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