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By Chef Brian McDermott

It’s hard to beat a traditional roast turkey at Christmas and it’s not as difficult to prepare as you might think.

As with any poultry, always double check that the turkey is properly cooked before serving. Your turkey should be piping hot all the way through with no pink meat left and the juices should run clear when the thickest part of the thigh and breast are pierced with a clean fork or skewer.

Ask your Butcher for 1 KG Per adult for Turkey on the Bone, that’s plenty for leftovers for the next day and the all-important Turkey Sandwiches.

Instructions

· If you are using a frozen turkey, make sure it is completely defrosted before roasting. Remember to handle your turkey as little as possible, and wash your hands thoroughly as well as any surfaces that come into contact with raw turkey.

1. Remove the giblets and keep for making gravy if you wish

2. Preheat oven to 180°/350°F /gas mark 5

3. Place the turkey on carrots, potatoes and onions in the roasting tray. Season with black pepper, sprigs of rosemary, sage & thyme

4. Cut 2 oranges and place inside the cavity of the Turkey with a sprig of Rosemary.

5. Brush the turkey with melted Butter and season with pepper and nutmeg.

6. . If the skin is already brown, keep the foil on the turkey to keep it moist

While the turkey is resting, prepare the gravy as follows: To the turkey juices add 50g tomato puree and 50g flour. Place tray with juice on heat and whisk in tomato puree and flour. Add 1 litre of chicken stock and a little gravy browning to colour. Season with pepper.

Brian’s advice for cooking unstuffed turkeys is conventional and gas ovens weight of turkey cooking time. (Preheated oven to 180C/350F/Gas Mark 4)

45 Minutes per KG cooking time for Whole Turkey.