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Christmas Roast Turkey

August 21, 2014
Roasting Tin
Tin Foil

If you’ve never tried roasting chicken or turkey before you will be amazed how easy it is – far easier than many suppers prepared on the hob – and the smell of it cooking on a Christmas morning is one of those little things that make Christmas special. Go on give it a go…

Turkey Buying Guide

To Serve/Turkey Size:

• 4-6 people: 5 lbs/2.3 kg
• 6-8 people: 8 lbs/3.6 kg
• 8-10 people: 12lbs/5.4kg
• 10-12 people: 15lbs/6.8 kg
• 12-15 people: 20lbs/9.1 kg


  • 1 Turkey
  • Stuffing
  • Streaky Bacon
  • Butter


  1. Take out the giblets and use to make stock.

    Stuff the neck end with your choice of stuffing (try our sage and onion stuffing) and fold the neck skin back under (never stuff the body cavity as this may stop the meat cooking properly).

    Put in a large roasting pan - you can get these very cheap from supermarkets in the run up to Christmas.
    Brush the skin with melted butter and cover the breast with streaky bacon to stop it drying out.

    Put in a pre-heated oven and cook for 20 mins per pound/450g weight, plus an extra 20 mins, at 180 C/Gas 4.

    Baste the turkey every so often with the juices that run into the roasting tin.

    If the skin and bacon starts to get too brown, cover loosely with foil (if the foil is too tight the meat will steam rather than roast).

    When cooked, the juices should run clear. Allow the turkey to rest for at least 10 minutes before carving otherwise it's too soft and flaky. You can use this time to crisp off the roast potatoes in a hot oven.

    Use the juices left in the baking tray to make gravy on the hob.

    Serve with cranberry sauce, sage and onion stuffing, roast potatoes and vegetables.

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