How to make roast turkey for Christmas - the failsafe way
Choosing and prepping your turkey
When it comes to choosing a bird, higher-welfare, free-range turkeys are not only more ethical but also more flavourful. Don't forget to take your turkey out the fridge at least 2 hours before you want to cook it.
Using veg to make a trivet
A layer of roughly chopped veg under your turkey for roasting is called a trivet. Roasting like this will give you the most incredible flavour base and head start on delicious gravy.
Preparing the turkey skin
Learn how to prepare the skin of the turkey so it's perfectly flavoured and crispy
Using a fine grater for adding nutmeg
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The best way to stuff your turkey
Stuff your turkey from the neck for perfect even cooking throughout.
Timing the cooking of a turkey
Use a meat thermometer to make sure your turkey is cooks all the way through. Calculate cooking times at around 35 minutes per kilo.
While your turkey is cooking
Don't be afraid to baste your bird about half way through cooking. 30 minutes before your turkey is ready to come out the oven, take the tin foil off and pop your bird back in to crisp up the skin.
Why leave the turkey to rest?
Leaving a roast turkey to rest before serving is an essential step to getting the juiciest roast turkey you can get.