Turkey Roast
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  • Serves: 4-6
  • Prep: 10min
  • Cook: 120min
  • Print
Essential Ingredient:
Whole Bird
A whole bird, crown or joint can be used, all are equally suitable. Use the best for your requirements depending on size of serving and budget.

1 Large potato per person, peeled and quartered

2 Carrots per person

6-10 Sprouts per person

5 tbsp Vegetable oil

1 Knob of butter

To serve:
Roast potatoes and seasonal vegetables.
The classic roast dinner. No Sunday is complete without it.
  1. Ensure that your turkey has completely thawed before you attempt to cook it. To work out how long your turkey needs both to thaw and cook use our turkey timer calculator.
  2. Remove the turkey’s packaging and bag of giblets (which you will find in the body and neck cavities). Place the turkey breast-side up on the roasting tray and preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
  3. Rub the turkey with oil or butter to help brown the skin and give the bird a richer flavour. Place the turkey in the oven.
  4. Par-boil the potatoes in salt water for 7-8 minutes until they are mostly cooked – when they’re done they should still feel a little firm when poked with a fork. Drain them in a colander and shake around a little to roughen the edges. Place in a roasting tin of hot vegetable oil and turn until potatoes are coated in oil, then add to oven roughly 30 minutes before the turkey is due to finish. Roast for 1 hour.
  5. Remove the turkey from the oven every 45 minutes, scoop the liquids from the tray with a spoon and drizzle them over the top of the turkey. Once the turkey is done, leave to rest for 30 minutes.
  6. Ten minutes before serving boil the carrots and sprouts.
  7. Remove the roast potatoes from the oven and begin carving the turkey.
  8. You can find out more about how to make the perfect roast turkey here.
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rupert dhariwal
11:51AM on 10th June, 2013
iz very nise
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