Christmas Turkey

Turkey is a traditional meal for Christmas and many other special occasions. The presentation may be as elaborate or as simple as you like. The left over meat is also good served cold and will keep for a few days.

Ingredients

Instructions

1. Remove the liver, giblets etc. and wash the inside of the turkey with cold water. Drain well.
2. Rub the inside of the turkey with salt and pepper. Stuff the cavity with the bread stuffing. place the onion at the opening and tie the legs tightly together.
3. Stuff the neck end with the bread stuffing or you may choose to put more onions in that cavity. Fold the neck skin under the turkey and secure it by folding the wings upward and under the turkey.
4. Place the turkey into a roasting tray, rub the surface with half the butter and season with salt and pepper. Stuff the remaining butter just under the skin on the breast. Place bacon rashers across the turkey breast and cover with aluminium foil.
5. Roast the turkey in a preheated oven at 180°C (350°F/gas mark 4) for 3 hours, covered. Remove the foil take off the bacon rashers and return the turkey back to the oven for another 30 minutes or until sufficiently browned, basting regularly.
6. Check to see if the turkey is cooked by inserting a skewer into the thickest part of the thigh. If the juices run clear it is ready, if the juices are still pink you need to roast the turkey for another 15 minutes and go through this step again.
7. Once the turkey is cooked remove from pan undo the legs and neck area. Place the turkey on a serving dish. Surround the turkey with the accompanying vegetables. You can make a gravy with the remaining liquids in the roasting dish and the bacon rashers that you removed from the turkey.

Cooking Times and Serving Sizes

Serves: 6 to 10 People
Preparation Time: 30 Minutes
Cooking Time: 3 to 3½ Hours
Difficulty Level: Expert