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Recipe: the perfect roast turkey

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Let overcooked, dry turkey be a thing of the past, we are confident that we have found the solution and have a recipe to guarantee succulent, flavourful and tender roast turkey meat. We rely on a two-step method, we brine our turkey overnight to coax a bit more flavour and moisture into the bird and then roast it breast-side down.

This post has been created in partnership with Knorr.

Tip : Using buttered bread instead of a wrack means you don’t get wrack marks and also gives you wonderful basting juices.

Christmas Roast Turkey

Recipe by

Sophie Mackinnon. See more of her delicious ideas, here.

Photo by

Lara Messer.

Want to watch us make this?

Check out our roast turkey video, here.

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Preparation Time10 MINUTES

Cooking Time130 MINUTES

Resting Time1460 MINUTES

Serves6

LevelEasy


ingredients

3kg free range turkey
5 litres water
2 Knorr chicken stock pots
1 large orange or 2 tangerines
200g sea salt or 100g table salt
Bunch of sage and rosemary
1 cinnamon stick
4 cloves
200g brown sugar
1 loaf of rustic sourdough bread or ciabatta
75g butter

chicken stock pots

Recipe by

Sophie Mackinnon. See more of her delicious ideas, here.

Photo by

Lara Messer.

Want to watch us make this?

Check out our roast turkey video, here.

1

Dilute the Knorr chicken stock pots in 1 litre of boiling water, gradually add the brown sugar and salt and stir to dissolve. Set aside to cool.

2

Put the water into your largest cooking pot, squeeze in the juice of the orange or tangerine and add the herbs, spices and stock mix.

3

Remove any string or trussing from the turkey, remove the giblets then add to the liquid. If its not completely submerged top with a little more water.

4

Keep covered in the fridge or somewhere cold for 24 hours.

5

Remove from the liquid 1-2 hours before cooking and wipe it dry with kitchen paper.

6

Preheat the oven to 220ºC /200º fan.

7

Slice your bread in half and butter generously, place in the tray buttered side up.

8

Place the turkey on top of the buttered bread breast side down. Roast for 45 minutes.

9

Remove the turkey from the oven and reduce the oven temperature to 180ºC /160º fan.

10

Place a wooden spoon in the cavity and carefully turn the turkey over. Baste the bird with the juices that have gathered in the bottom of the tray and return to the oven for a further hour and 25 minutes. Baste periodically throughout this time.

11

When you think it’s done, pierce the turkey with the point of a sharp knife where the body meets the leg, and if the juices run clear, it’s cooked; if still pink, cook it for longer until they run clear, or use a meat thermometer.

12

Remove from the oven and cover with foil, for at least 20 minutes.

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Preparation Time10 MINUTES

Cooking Time130 MINUTES

Resting Time1460 MINUTES

Serves6

LevelEasy


ingredients

3kg free range turkey
5 litres water
2 Knorr chicken stock pots
1 large orange or 2 tangerines
200g sea salt or 100g table salt
Bunch of sage and rosemary
1 cinnamon stick
4 cloves
200g brown sugar
1 loaf of rustic sourdough bread or ciabatta
75g butter

chicken stock pots

Recipe by

Sophie Mackinnon. See more of her delicious ideas, here.

Photo by

Lara Messer.

Want to watch us make this?

Check out our roast turkey video, here.

1

Dilute the Knorr chicken stock pots in 1 litre of boiling water, gradually add the brown sugar and salt and stir to dissolve. Set aside to cool.

2

Put the water into your largest cooking pot, squeeze in the juice of the orange or tangerine and add the herbs, spices and stock mix.

3

Remove any string or trussing from the turkey, remove the giblets then add to the liquid. If its not completely submerged top with a little more water.

4

Keep covered in the fridge or somewhere cold for 24 hours.

5

Remove from the liquid 1-2 hours before cooking and wipe it dry with kitchen paper.

6

Preheat the oven to 220ºC /200º fan.

7

Slice your bread in half and butter generously, place in the tray buttered side up.

8

Place the turkey on top of the buttered bread breast side down. Roast for 45 minutes.

9

Remove the turkey from the oven and reduce the oven temperature to 180ºC /160º fan.

10

Place a wooden spoon in the cavity and carefully turn the turkey over. Baste the bird with the juices that have gathered in the bottom of the tray and return to the oven for a further hour and 25 minutes. Baste periodically throughout this time.

11

When you think it’s done, pierce the turkey with the point of a sharp knife where the body meets the leg, and if the juices run clear, it’s cooked; if still pink, cook it for longer until they run clear, or use a meat thermometer.

12

Remove from the oven and cover with foil, for at least 20 minutes.

SHOW MORE
SHOW LESS

Let overcooked, dry turkey be a thing of the past, we are confident that we have found the solution and have a recipe to guarantee succulent, flavourful and tender roast turkey meat. We rely on a two-step method, we brine our turkey overnight to coax a bit more flavour and moisture into the bird and then roast it breast-side down.

This post has been created in partnership with Knorr.

Tip : Using buttered bread instead of a wrack means you don’t get wrack marks and also gives you wonderful basting juices.

Christmas Roast Turkey

1

Dilute the Knorr chicken stock pots in 1 litre of boiling water, gradually add the brown sugar and salt and stir to dissolve. Set aside to cool.

2

Put the water into your largest cooking pot, squeeze in the juice of the orange or tangerine and add the herbs, spices and stock mix.

3

Remove any string or trussing from the turkey, remove the giblets then add to the liquid. If its not completely submerged top with a little more water.

4

Keep covered in the fridge or somewhere cold for 24 hours.

5

Remove from the liquid 1-2 hours before cooking and wipe it dry with kitchen paper.

6

Preheat the oven to 220ºC /200º fan.

7

Slice your bread in half and butter generously, place in the tray buttered side up.

8

Place the turkey on top of the buttered bread breast side down. Roast for 45 minutes.

9

Remove the turkey from the oven and reduce the oven temperature to 180ºC /160º fan.

10

Place a wooden spoon in the cavity and carefully turn the turkey over. Baste the bird with the juices that have gathered in the bottom of the tray and return to the oven for a further hour and 25 minutes. Baste periodically throughout this time.

11

When you think it’s done, pierce the turkey with the point of a sharp knife where the body meets the leg, and if the juices run clear, it’s cooked; if still pink, cook it for longer until they run clear, or use a meat thermometer.

12

Remove from the oven and cover with foil, for at least 20 minutes.

SHOW MORE
SHOW LESS
Profile Photo
WRITTEN BY:
Hannah Adams

Hannah is a bit of cheese fiend, climbs walls for fun and #khoollects enamel cooking ware....

READ MORE BY Hannah Adams

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Profile Photo
WRITTEN BY:
Hannah Adams

Hannah is a bit of cheese fiend, climbs walls for fun and #khoollects enamel cooking ware....

READ MORE BY Hannah Adams

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Hannah Adams

Hannah is a bit of cheese fiend, climbs walls for fun and #khoollects enamel cooking ware....

READ MORE BY Hannah Adams

You decide

Your dream holiday destination

View Results

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