Roast Turkey
A stunning centrepiece for your Christmas dinner! To ensure you cook your whole turkey to perfection, here are four tips from Nick:
Video
Shopping list
- 1 whole free-range turkey
- Salt and pepper
- Goose fat
- Meat temperature probe
Method
Remove the turkey from the fridge at least an hour before roasting to ensure it reaches room temperature.
Place the turkey on a roasting tray with the rack lifting it off the base.
Preheat the oven to 220°C. Meanwhile, massage the turkey in the goose fat and season with the salt and pepper.
Place the meat temperature probe into the middle of one of the turkey's breasts.
Place the turkey into the oven and roast for 10 minutes at 220°C. Then, drop the temperature to 170°C and cook the turkey until the temperature on the meat temperature probe reads 77°C.
Let the turkey rest for 20+ minutes before carving.
Carve and enjoy your succulent, moist turkey, taking time to soak in the praise of your guests. Hopefully they brought the wine!
Ingredients
Directions
Remove the turkey from the fridge at least an hour before roasting to ensure it reaches room temperature.
Place the turkey on a roasting tray with the rack lifting it off the base.
Preheat the oven to 220°C. Meanwhile, massage the turkey in the goose fat and season with the salt and pepper.
Place the meat temperature probe into the middle of one of the turkey's breasts.
Place the turkey into the oven and roast for 10 minutes at 220°C. Then, drop the temperature to 170°C and cook the turkey until the temperature on the meat temperature probe reads 77°C.
Let the turkey rest for 20+ minutes before carving.
Carve and enjoy your succulent, moist turkey, taking time to soak in the praise of your guests. Hopefully they brought the wine!