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The Best Roast Turkey Recipe

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With this perfect simple recipe, dry and tasteless turkey is a thing of the past. Cooking without stuffing reduces the cooking time thereby preventing the bird from drying out. Covering with butter, bacon and foil also helps lock in the flavors for a wonderfully rich, moist buttery turkey. It also produces juices that can be used to make a great gravy . The times quoted here are for a 4.5kg turkey. See below for other cooking times.

Cooking Recipe

4.5kg / 10lb turkey
50g soft butter
salt & pepper
15 rashers streaky bacon

1. Preheat oven to 370°F (190°C).

2. Remove giblets from a 4.5kg turkey then place in a large roasting tin. Rub the butter all over the skin of the turkey.

3. Season well with ground black pepper. Lay the bacon rashers over the turkey overlapping slightly. Cover both legs and breasts. Wrap loosely in foil creating a tent for the turkey. Cook for 1 hour.

4. Remove from oven, baste with any juices, recover and return to oven for 1 hour. Baste again. Cook for a third hour. Discard the foil, put the bacon to one side, baste well and cook uncovered for final 30 minutes to brown.

5. Using a meat thermometer, check the center of the thickest part of the leg is at 180°F (80°C ), or if using a skewer, the juices run clear.

6. When done, place on a warm serving plate and cover with foil. Allow the meat to rest for 45 minutes while you make the gravy, then serve.

The Best Roast Turkey Recipe
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