Juicy Roast Turkey
Prep time: 15 mins
Cook time: 4 hrs 45 mins
- 20lbs (6.9kg) turkey
- 12oz (340g) of streaky bacon rashers
- 1.5 to 2 cups of unsalted butter
- Black pepper
- Your preferred stuffing
- 750 ml bottle of dry white wine
1. Sprinkle the inside of your turkey with half a tsp each of the salt and pepper, then begin to stuff it (not too tightly) with your chosen stuffing, making sure you pack some into the neck end, between the flesh and the skin.
2. Tuck the neck flap under the bird’s back and secure it with a small skewer.
3. Loosely tie the legs together with kitchen string.
4. Heat your oven to 230°C/gas mark 8, with a rack placed on the lowest level ready to take your turkey.
5. Place two large sheets of foil in your roasting tin, one lengthways, the other widthways.
6. Lay your turkey in the tin, breast up. Completely cover your turkey with the foil, sealing the edges but leaving enough room for air to circulate around your bird.
7. Put the turkey legs first into your oven.
8. Cook it for 30 minutes, then baste it with your wine and butter.
9. Reduce the oven’s temperature to 180°C and cook the turkey for a further 3.5 hours, basting every 30 minutes with a mix of the melted butter and its own juices.
10. Turn the roasting pan each time you place the turkey back in the oven and spoon out any excess juices to be used later in your gravy.
11. Use a skewer to check that your turkey is completely cooked, piercing the thickest part of the leg and making sure that the juices run clear without any traces of pink. The legs should also have a little give in them if you tweak them gently.
12. Leaving the foil loosely covering your turkey, allow it to rest for about 45 minutes before transferring it to a serving platter.
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