Recipe Sections
If this is too hard, roast a duck, it's much easier!
If you insist on having turkey for Christmas instead of duck here are a few points to help!
Allow plenty of time for the turkey to defrost. If frozen a 5 kg bird will take at least 24 hrs in the fridge.
Remove the wish bone as it will make it so much easier to carve. You can still cook the wish bone so you can break it with your friends and make a wish.
If you want to stuff the turkey only stuff the neck end and use a bamboo skewer to secure it.
Cook the turkey in a pre heated oven 180C for 20 minutes per 500g plus 20 minutes extra i.e. a 5 kg bird would need 2 hrs 20 minutes, dont forget to allow for the weight of the stuffing.
Brush the turkey with a little melted butter or olive oil season with salt and pepper.
Place on a rack in a suitable size roasting tray and cover loosely with tin foil.
To test if the turkey is cooked insert a skewer in the thickest part of the bird and see that the juices run clear.
Leave to rest on a plate covered loosely with tin foil for at least 20 minutes before carving.
Use a good sharp long knife and let it slice through the meat. Remove the legs and carve separately.
Place the meat on a platter and keep covered until ready to serve.