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1
Allow the bird to reach room temperature before cooking.
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2
Pre-heat the oven to 180C (140C if fan assisted), gas 4.
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3
If using an Aga cook in the `hot' oven for the same time as a conventional oven, but please check regularly with a meat thermometer.
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4
Place the turkey breast side down in a large roasting tin and season with salt and pepper.
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5
Cooking upside down will keep the breast meat moist as the fat on the back of the bird trickles through to the breast.
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6
Put the giblets around the turkey and add a couple of cups of water to the tin.
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7
Never cover the turkey with foil as this results in a steamed skin rather than a crispy oven roasted one.
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8
Don't stuff the turkey as this prolongs the cooking time but cook the stuffing separately.
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9
Cook for the following times depending on the size of your turkey.
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10
We allow 500g per person.
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11
Please remember oven temperatures may vary; 4kg/8.8lbs - 2 hours 5kg/11lbs - 2 1/4 hours 6kg/13.2lbs - 2 1/2 hours 9kg/19.8lbs - 3 1/2 hours
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12
Holding the drumsticks turn the turkey over for the last 30 minutes of cooking to brown the breast.
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13
It will be hot so use oven gloves.
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14
Season the breast of the bird then insert your meat thermometer (it comes free with Kelly Bronze) halfway through the thickest part of the breast.
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15
Return to the oven but check every 10 minutes until correct temperature is reached and remove from the oven.
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16
Allow to stand for 30-60 minutes before carving.
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17
It won't go cold and the juices will settle in the meat, making it easier to carve and deliciously moist.
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18
Prepare the gravy, the stock and juices produced from the Kelly Bronze turkey makes the best gravy you will ever taste.
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19
Simply, remove the giblets, skim off excess fat from the top of the stock, scrape in all the delicious sticky bits off the bottom of the roasting tin.
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20
Re-heat the stock in a pan and serve with the carved meat.
