Preparation time: 30 mins to 1 hour
Cooking time: 1 to 2 hours
Intro: A fun and easy way to bring a traditional flavour to your table!
- 20ml rapeseed oil
- 1 x 5kg good-quality free-range turkey, preferably organically reared, wishbone removed (ask your butcher to remove the wings and neck and chop them into 2.5cm pieces to use in the dish)
- 40 unsalted butter, softened to room temperature
- 2 pinches sea salt flakes
- 2 pinches freshly ground white pepper
- 200ml water
- salt and freshly ground black pepper
- 1-2 tbsp ground arrowroot (depending on how thick you like your gravy), dissolved in 1 tbsp cold water
- roast potatoes and steamed seasonal vegetables, to serve
- Remove the turkey from the fridge and bring to room temperature – this will take at least an hour.
- When you are ready to cook, preheat the oven to 230C.
- Heat the rapeseed oil in a large, heavy-based roasting tray on the stovetop. Add the chopped turkey wings and neck and fry for 8-10 minutes, turning the pieces over every 2-3 minutes, or until evenly browned all over.
- Meanwhile, in a small bowl, soften the butter with the back of a dessert spoon, then season with the salt and freshly ground white pepper. Using a pastry brush or your hands, smear the seasoned butter all over the turkey. Add any remaining butter to the roasting tray once the chopped wings and neck have browned.
- Place the turkey on top of the wing and neckpieces, then roast in the oven for 30 minutes.
- Remove the turkey from the oven and baste all over with the cooking juices.
- Reduce the oven temperature to 160C.
- Pour the water into the roasting tray, then return the turkey to the oven and continue to cook for a further 1 hour, basting the bird with the cooking juices every 20 minutes (do this quickly to prevent the heat escaping from the oven).
- At the end of the cooking time, test if the turkey is cooked through by inserting a skewer or roasting fork into the thickest part of its thigh; if the juices run clear, the meat is cooked. Alternatively, use a meat thermometer; if cooked, the temperature should be 74°C or above. If the turkey is not fully cooked, return it to the oven for a further 20 minutes or until the juices run clear.
- Remove the turkey from the oven and transfer the bird to a large, deep-sided tray, reserving the roasting tray the turkey was cooked in along with the cooking juices. Set the turkey aside to rest for a minimum of 30 minutes and up to 1½ hours.
- While the turkey is resting, cook your roast potatoes and vegetable dishes.
- When you’re almost ready to serve the meal, return the roasting tray used to cook the turkey to the stovetop. Bring the cooking juices to the boil over medium heat, scraping up any burned bits from the bottom of the tray using a wooden spoon.
- Collect the juices released by the turkey as it was resting and add them to the gravy. Season, to taste, with salt and freshly ground black pepper if needed.
- Reduce the heat until the gravy is simmering, then stir in the dissolved arrowroot and cook until the gravy has thickened.
- Strain the gravy through a fine sieve into a warmed jug. Keep warm.
- To serve, bring the turkey to the table and carve into slices. Serve with roast potatoes and vegetables. Pour over the gravy.