The secret with a good roast Turkey is not to overcook it. Allow 15 minutes per 1 lb, leave the bird rest for at least 15 minutes when it comes out of the oven before carving. This will ensure that the juices will not run out of the Turkey.
- 1 x 12lbs Turkey
- 225g butter for basting the turkey
- Large square of muslin
- For the stuffing
- 180g butter
- 350g finely diced onion
- 400g soft breadcrumbs (Hickey’s Bakery do the best breadcrumbs)
- 9 tablespoons chopped fresh herbs, thyme, parsley, chives, marjoram
- Salt and pepper
To make the stuffing, sweat the onion very gently in the butter until soft, this will take about 10 minutes.
Stir in the breadcrumbs and herbs, season with a little salt and pepper.
Allow to cool before you put it into the cavity of the raw turkey.
Get the butcher to remove the wishbone from the turkey, this will ensure easy carving when the bird is cooked.
Weigh the turkey and calculate the cooking time, as I have said already 15 minutes per 1 lb.
Soak the muslin in 225g of melted butter and cover the turkey completely with the muslin and roast in a preheated oven at 180 c for 3 hours.
The turkey will brown with the help of the muslin, but I would take it off with 10 minutes left in the cooking time.
The Turkey is done when the juices run clear, to test this prick the base of the thigh and look at the juices, they should be clear.
Remove the turkey from the oven and let it rest for at least 15 minutes before carving.
Serve the Turkey on a large plate surrounded by roast potatoes and garnish it with a bouquet of herbs.