Traditional Turkey

The showstopping main for your Christmas dinner.

Stuffed with tasty sage & onion, basted with seasoned butter & coated in our turkey browning.

Try topping with smoked streaky bacon - find out how to make your own easily HERE.

We use a pop up timer in this recipe, these tell you when the meat is cooked by using heat technology, the red part of the timer will pop out when the correct temperature has been reached within the meat, these are available on our site by thesleves, or as part of a pack with the turkey browning, you can find them here.

Ingredients

• 6kg whole turkey

• 125g butter (room temperature)

• 1 orange - finely sliced

• 1 lemon - finely sliced

• 50g rotisserie rub (turkey browning)

• 150g sage & onion stuffing ( try one of our other flavours - here)

• 1tbsp dried sage

• 1tbsp dried parsley

• 1tbsp cut rosemary

• 1tsp onion powder

• 1tsp garlic powder

• 1/2tsp ground nutmeg

• 1tsp coarse cut bay leaves

• 1tsp pink peppercorns - crushed

Method

1. Pre heat the oven and prepare the turkey by removing the giblets. Line a large roasting tin with foil.

2. In a bowl, prepare the stuffing as per packet instructions - if you are not adding sauagemeat to this, it should be 150g to 150ml water, add a knob of butter if you wish, mix well and set aside to firm up.

3. In a separate bowl, mix the butter with all of the dried seasonings until fully combined and set aside.

4. Place the stuffing inside the turkey when cooled, along with half of the orange and half of the lemon and tie the legs with food grade twine or string, this keeps things neat when cooked.

5. Lift the skin of the turkey, and begin placing the butter underneath, making sure to cover the whole breasts. This helps to keep the turkey moist as well as infusing the flavour of the herbs.

6. Take the rotisserie rub and rub over the skin o the turkey, this adds flavour, and helps acheive the rich golden brown colour on the skin. We recommend to start with 50g, but you can use more if you wish, ensure the turkey is covered and it is fully rubbed in.

7. Place the pop up timer in the meaty part of the turkey, ensuring it is NOT touching the bone.

8. Place the remaining slices of lemon & orange on the top of the breast, and place bacon over top if you are using.

9. Cover the turkey and cook for 20 minutes per kilo, plus 90 minutes extra, basting throughout, and removing foil 20-30 minutes before done to crisp the skin.

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Products Used