Perfect Roast Turkey 101

Cooking the Perfect Roast Turkey

Cooking the perfect roast turkey is actually quite simple. You can prepare the turkey ahead so it’s ready for the oven on Christmas Day – just bring it to room temperature first.

If you’re stuffing the turkey cavity, make sure the stuffing is completely cooled before using it. This will have to be done on the day, which is another reason to cook it separately, as it can be prepared the day before.

Preparation Tips

• Make sure the turkey fits in your oven. Before shopping, measure the space from the bottom shelf to the top of the oven and your baking dish. Take these measurements with you when ordering your turkey.

• Invest in a digital instant-read thermometer. It takes the guesswork out of knowing when the turkey is cooked.

• Fresh turkeys are best. You won’t have to worry about defrosting and can save valuable fridge space. To calculate the size you need, allow 300g per person, and up to 500g if you want leftovers.

• Bring the turkey to room temperature before cooking. This takes at least an hour, depending on the size and weather conditions.

Roasting the Turkey

1. Preheat the oven to its maximum temperature. The temperature will drop when you open the door to put the turkey in.
2. Rinse the bird inside and out, and dry it well with kitchen paper.
3. If cooking the stuffing separately, place 2 lemon halves, bay leaves, fresh thyme, and seasoning into the cavity.
4. Tie the legs together and tuck the wings under. Rub the turkey all over with 125g of soft butter and 50ml of olive oil, then season with salt, pepper, and fresh herbs.
5. Wet and wring out about ½ meter of muslin or cheesecloth, dip it in melted, seasoned butter, and wrap the turkey in it.
6. Place the turkey breast side up on a rack in the baking dish. Add chicken stock or water to the base, about 2.5cm deep, to help keep the turkey moist.
7. Calculate cooking times:
   An unstuffed turkey will need 35-40 minutes per kilo at 170°C, plus an additional 15 minutes.
   Here are the approximate times:
   • 3kg: 1¾ hours
   • 4kg: 2 hours
   • 5kg: 2¼ hours
   • 6kg: 2½ hours
   • 7-8kg: 3 hours
   • 9-11kg: 3¼ hours
8. Roast for 5-7 minutes at full heat, then reduce to 170°C. After 1 hour, baste the muslin with melted butter. Cover the breast loosely with foil to prevent it from cooking too quickly, and baste every 40 minutes.
9. Remove the foil and muslin for the last 30-45 minutes to allow the breast to brown.
10. Check for doneness with an instant-read thermometer. At 80°C, it’s done.
11. Rest the turkey. Let it rest for at least 20 minutes, or up to an hour, before carving.

The Stuffing: Pork, Sage, and Pistachio

Ingredients:

• 2 tbs olive oil
• 2 cloves garlic, crushed
• 1 large brown onion, finely chopped
• 3 cups fresh breadcrumbs
• 400g pork mince or pork and veal mince
• 110g pistachio kernels
• 2 tbs coarsely chopped fresh sage
• 20g butter
• 1 egg, lightly whisked
• Salt and pepper

Method:

1. Preheat oven to 180°C. Brush a 30x40cm piece of foil generously with butter.
2. Heat oil and butter in a frying pan. Sauté onion until soft, then add garlic and cook until aromatic. Set aside to cool.
3. Mix the onion mixture with pork, breadcrumbs, pistachios, egg, and sage. Season with salt and pepper.
4. Place the mixture on the buttered foil, shape into a log, and wrap it tightly. Bake for 40 minutes or until cooked through.
5. Let it rest for 5 minutes before slicing.

Cranberry Gravy

Ingredients:

• ½ cup dried cranberries
• 1 cup Port
• 2 tbs plain flour
• ¼ cup redcurrant jelly
• 1 litre chicken stock

Method:

1. Soak cranberries in Port.
2. Reduce chicken stock to 500ml and add the redcurrant jelly.
3. Deglaze the turkey roasting pan with Port and combine with the stock and cranberry mixture.
4. Simmer until thickened, adding potato flour if needed.