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    Roast Turkey

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    Roast Turkey

    • Christmas
    • Preparation time: 15 minutes, plus at least 30 minutes resting once cooked
    • Cooking time: 150 minutes to 180 minutes
    • Total time: 3 hours 15 minutes to 3 hours 45 minutes 60 minutes 60 minutes 60 minutes 45 minutes

    Serves: 6


    • 3.5kg Waitrose Fresh Bronze-Feathered Free-Range Turkey, giblets removed and set aside for the stock
    • 1 onion, peeled and cut into quarters
    • 1 lemon, quartered lengthways
    • 450g pack Waitrose Apricot and Almond Sausagemeat Stuffing
    • 25g butter, melted


    1. Preheat oven to 190°C, gas mark 5. Place the onion and lemon inside the main cavity. Stuff the neck with the apricot and almond sausagemeat. Pull the skin back over the stuffed neck and secure under the bird with a cocktail stick. Then weigh the bird to calculate the cooking time, allowing 45 minutes per kg. (If your kitchen scales aren't large enough, try weighing yourself on the bathroom scales holding the turkey, then subtract your weight from the total.)
    2. Transfer to a large roasting tin. Brush with the melted butter and season. Cover loosely with foil. Roast, basting regularly, removing the foil for the last 45 minutes.
    3. Check the turkey is cooked by inserting a skewer into the thickest part of the thigh. The juices should run clear; if they have any signs of pink, cook the bird for a further 15 minutes then test again.
    4. Transfer the cooked turkey to a warmed serving dish, cover with buttered foil and allow to rest in a warm place for at least 30 minutes. The resting will make the meat more succulent and easier to carve.

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    Cook's tips

    To keep the turkey warm while resting, place one or two clean tea towels on top of the foil-covered turkey.


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