-
1
Take the turkey out of the fridge half an hour before you are going to start roasting.
-
2
Put it on the washed kitchen surface and clean with damp kitchen roll.
-
3
Preheat the oven to 240 degrees .
-
4
Stuff the turkey
-
5
Rub the butter all over the turkey with your hands.
-
6
Do the same with the salt and pepper.
-
7
Tie the legs together with string or foil.
-
8
This will prevent the stuffing from spilling out during roasting time.
-
9
Put the turkey on the oven tray and give your hands a good wash in warm soapy water.
-
10
Cover the roasting tray with foil and put the whole thing in the oven.
-
11
After 20 minutes put the oven down to 165 degrees
-
12
After one and a half hours, take the turkey out and take the foil off.
-
13
It will look like this.
-
14
Put it back in the oven for another hour and a half.
-
15
During this time every half hour pour the turkey juices over the turkey to keep it moist
-
16
When you think the turkey is done, pierce the part joining the leg to the body with a skewer.
-
17
If the juices come out clean, the turkey is cooked.
-
18
If they are murky, it needs more time.
-
19
Put the excess juices into the stock you have made for the gravy.
-
20
Turn the oven off and put some serving plates in - they will warm up nicely while the turkey is resting.
-
21
Put the turkey onto the carving board or plate and let it rest for half an hour before carving.
-
22
While the turkey is resting, pour the gravy into the oven tray to get all the little tasty bits that have stuck to the tin
-
23
Use a very sharp knife to carve the turkey and arrange on the warmed plates with the stuffing.
-
24
Uncork the wine, pull the crackers and enjoy :-)
