A delicious, succulent roast turkey with stuffing is quintessentially Christmas. Our recipe for a roast turkey is based on a 5kg bird. As a guide, a whole turkey will take around 35-45 mins per kilo.
| Servings | 12 |
| Preparation time | 10 mins |
| Cooking time | 240 mins |
| Calories | 190 |
EQUIPMENT
- Oven
- Meat thermometer
INGREDIENTS
- 1 whole turkey (5kg)
- 1 tbsp olive oil
- 2 tsp salt and pepper
- 500g-1kg Peter Bouchier stuffing – optional
- 1 packet Peter Bouchier chicken stock - optional
- 1 lemon – optional
METHOD
- Preheat your oven to 160°C fan forced.
- Stuff turkey with desired stuffing (if required).
- Rub lemon juice onto the skin of the turkey.
- Brush the top of the turkey with olive oil, salt and pepper.
- Cover turkey with foil and place in oven dish with a cup of chicken stock or water.
- Place the oven dish in the oven. Turkey will take approximately 35-45 minutes per kilo to cook. The 5kg whole turkey will need around 4 hours. Note: a turkey without stuffing will take slightly less time to cook.
- Baste the turkey with pan juices every half hour during cooking.
- Remove turkey from the oven with 30 minutes of cooking time remaining and carefully remove the foil.
- Return to oven and cook until skin is crisp and golden brown.
- Probe between breast and leg with skewer to make sure juice is clear (If pink, cook for slightly longer) If using a meat thermometer, ensure internal temperature reaches 70° C.
- Remove from oven and allow to rest for 20 minutes before carving.
