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Traditional Roast Turkey
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This method of roasting the turkey over vegetables in water gives a succulent result and a delicious and easy-to-make gravy to accompany it. Garnish the turkey with watercress, and serve with roasted vegetables and cranberry sauce.
Serves: 6 - 8
To carve, allow the turkey to stand, covered in foil, for 10-15 minutes to ensure the juices have settled so that carving will be easier. Use a large carving fork to hold the bird and carve on to a warm plate.
Remove the legs by gently pulling away from the body, allowing the joint to snap.
Remove the wings the same way.
Slice the breast by carving downwards and across the grain, starting at the leg end and working in towards the cavity. Try to keep the slices as thin as possible.
Slice the meat from the legs by slicing parallel to the bone.
As an alternative to sausagemeat, try one of our fresh stuffings:Apricot & Almond; Pork & Cranberry; Lemon, Parsley & Thyme; Farmhouse Pork; Smoked Bacon & Onion; Pork & Chestnut.
Carve all leftover meat from the carcass, cool quickly, cover and refrigerate. Use within 2 days.
Use to make cajun burgers, or a quick balti with fresh green peppers, or add to a tub of Waitrose Fresh Cheese Sauce or Carbonara sauce and serve with fresh pasta.
This recipe was first published in January 1999.