How To: Stress Free Classic Roast Turkey by Jo Pratt

 The Christmas turkey is undeniably the star of the festive table, drawing everyone together in eager anticipation. But for many, the pressure to get it just right – moist, perfectly cooked, and bursting with flavour - can feel overwhelming. With endless techniques like brining overnight, ‘flipping’ the turkey halfway through cooking, and varying oven temperatures, it’s easy to feel as if the bird might take over your entire day. 

But it doesn’t have to be that way! The truth is, you don’t need complicated methods to achieve a succulent, flavourful turkey. This recipe keeps it simple so you can prepare a show-stopping bird with confidence. With a few simple tips, a little planning, and the right approach, you can roast your turkey with confidence and still have plenty of time to enjoy every bit of the holiday magic. 

So, here’s to making this year’s Christmas turkey the best one yet!  - Jo Pratt

CLASSIC ROAST TURKEY RECIPE 

The below cooking times are based on a 5kg turkey, removed from the fridge around 2 hours before cooking. For different weight birds, as a general rule allow 30 minutes per kilo for birds weighing up to 7kg, and 25 minutes per kilo for birds weighing 7kg or more (if stuffing a turkey, weigh after stuffing and calculate cooking times accordingly). 

Serves 8-10 with some leftovers 

Ingredients: 

• 1 whole turkey (5 kg, serves approx. 8-10) 

• Salt and black pepper 

• 1 large onion, quartered 

• 1 lemon, halved 

• 2-3 sprigs each of fresh rosemary, thyme and sage 

• 1 garlic bulb, halved 

• 125g unsalted butter, softened 

• 2 tbsp olive oil 

• 125ml /1/2 cup chicken stock  

For the Gravy: 

• Turkey drippings from the roasting pan 

• 2 tbsp plain flour 

• 500 ml chicken or turkey stock 

• Good splash of white wine or sherry 

• Salt and pepper, to taste 

 

Instructions 

1. Prep the Turkey: this can be done a day ahead.

• Pat the turkey dry with paper towels and generously season the cavity with salt and pepper. 

• Stuff the cavity with the onion, lemon halves, herbs and garlic. This not only adds flavour but also fills your kitchen with lovely, herby aromas. 

2. Butter It Up:

• In a small bowl, mix the softened butter with the olive oil and a pinch of salt and pepper. Gently loosen the skin over the turkey breast by sliding your fingers between the skin and the meat, being careful not to tear it. 

• Spread half of the butter mixture under the skin, then rub the remaining butter and olive oil all over the outside of the turkey. This gives a beautiful golden skin and keeps the meat wonderfully moist - no dry turkey in sight here! 

• If not cooking straight away, loosely cover and keep in the fridge, remembering to bring it up to room temperature for around 2 hours or so before cooking. 

3. Roast the Turkey:

• Preheat your oven to 200°C /180°C (fan) / gas 6. 

• Place the turkey on a rack in a large roasting tray, breast side up. Pour the 125ml/1/2 cup of chicken stock into the bottom of the roasting tray to keep the oven moist and prevent the juices from burning. 

• Cover the turkey loosely with a large piece of foil, sealing the foil around the edges of the tin to prevent steam escaping.  Roast for 2 hours, basting every 30-45 minutes with the pan juices. (Basting helps to keep the meat juicy and the skin crispy.) 

• Remove the foil and roast for a final 30 minutes of roasting to allow the skin to become golden brown and crisp up. 

• Check to see if the turkey is ready to come out of the oven by inserting a meat thermometer/probe between the thickest part of the inner thigh and breast. It should read 70-75°C. It will continue to cook during the resting period. 

• Without a probe or thermometer, insert a skewer into the same part and the juices should run clear and not pink.  

4. Rest and Carve:

• Once the turkey is cooked, remove it from the oven and carefully lift it onto a carving board with a groove for collecting juices. Leave to rest, covered with foil and a few clean towels to retain the heat, for at least 1 hour. This step is essential as it lets the juices redistribute throughout the meat, making it even juicier. 

Now the Gravy! 

1. Make the Gravy:

• While the turkey rests, make a rich, flavourful gravy. Skim off any excess fat from the pan juices, leaving about 2 tablespoons of fat in the pan. 

• Place the roasting pan on the hob over medium heat, sprinkle in the flour, and stir, scraping up all the tasty bits from the bottom. 

• Gradually add the stock and white wine or sherry, stirring continuously until the gravy thickens. Season to taste with salt and pepper. Add more stock or water should you need to. Transfer to a jug. 

2. Serve:

• Carve the turkey, adding any juices into the gravy and serve it with the warm gravy on the side.  

 

Tips for the Perfect Roast Turkey 

• Choose the Right Turkey Size: Aim for about 500g per person to ensure everyone has enough and buy a free-range when possible.  
• Check your Roasting Tray or Cocotte: It needs to fit the turkey and into the oven. Plus is suitable for your hob when preparing the gravy. This Le Creuset 3 ply roaster is great, as is the Le Creuset Oval 31cm Cocotte pictured. 
• Season Inside and Out: Adding aromatics like lemon, onion, and herbs inside the cavity works wonders for flavour. Season generously with salt and pepper.  
• Butter Under the Skin: This technique locks in moisture, especially for the breast, which can dry out easily. 
• Baste: Just a few times throughout to distribute the juices onto the breast meat. This glass baster from Kitchen Craft works nicely. Or alternatively this stainless steel baster with a syringe end attachment meats you can also inject the meat with the juice.
• Use a Meat Thermometer: This takes the guesswork out of cooking and ensures your turkey is perfectly done. A great budget friendly option does the trick, while the meater+ wireless thermometer means you can leave the thermometer in the oven and read the temperature from your phone without having to open the oven doors. 
• Let it Rest: This is the secret to juicy turkey. Give it at least 1 hour to rest on a carving board or tray, before carving, keeping it well covered in a draft-free place.