HOW TO COOK THE PERFECT EASY CARVE TURKEY

METHOD

Method

• Remove your turkey from the fridge 2-3 hours before you intend to roast it to allow it to come up to room temperature.
• Preheat your oven to 180c (fan assisted).
• Place your turkey into a large deep roasting dish on a bed of onions, carrots and celery (to flavour your gravy!).
• Rub a good amount of softened butter (200-300g) in and around the turkey, ensuring you put some in between the meat and skin if possible. Season the turkey well with sea salt and cracked black pepper and a good drizzle of olive oil.
• Place the turkey into the oven and roast it for 15 minutes per 500g or until the turkey has reached 67c on a meat thermometer. (at the plumpest part of the bird)
• Remove the turkey from the oven and cover loosely with foil. Rest it for at least 30 minutes before carving. Sit the turkey on a plate or serving platter to continue resting. Reserve the cooking juices and cool slightly until the fat has risen to the top. Remove any fat and use the juices and roasting tray for your gravy.
• To serve – remove the legs and shred the meat with 2 forks. Carve the stuffed breast into thick slices and serve with your favourite trimmings.