Recipes

Order the FoodLovers Christmas Turkey Box through our online shop and get a premium free-range bronze turkey ideal for Christmas Dinner.
Current thinking is not to stuff the bird, so this recipe fills the cavity with aromatics in order to impart flavour into the turkey. Your stuffing can always be baked separately.

5.5 - 6.99kg turkey

For the cavity stuffing
1 orange, roughly chopped
1 lemon, roughly chopped
1 onion, quartered
1 bouquet garni - thyme, parsley & bay leaf tied in a bunch
Sea salt and freshly ground black pepper

Method

Preheat the oven to 230C/450F/gas8

Mix together all the ingredients for the cavity stuffing and spoon into the turkey. Rub all over with salt, then place it breast side down in a roasting tin and cover with foil. Put in the pre-heated oven and cook for 60 minutes and then turn the oven down to 190C/375F/gas4 and cook for approximately 2 more hours. The rule of thumb is about 30-35 minutes per kilo.

About 30 minutes before it should be ready,remove the foil and turn the bird over so the breast skin browns. Test to make sure it is cooked through by inserting a sharp knife. If the juices run clear, it is cooked through. Remove from the heat and allow to rest for 15 minutes before attempting to carve.