Classic cook’s Christmas turkey

Recipe from: 4 November 2013
recipes turkey roast festive

Ingredients 7
Servings 10
Time 00:35

Ingredients

  • 1
    large turkey - defrosted, about 5kg
  • 4
    Tbs
    lemon zest - grated
  • 125
    ml
    PnP butter
  • 4
    cloves PnP garlic - crushed
  • 1
    pinch salt and ground pepper to taste
  • 125
    ml
    Robertsons paprika
  • 2
    cup
    chicken stock
 

Method

01:30
 
Preheat oven to 220°C.

Rinse turkey under cool running water and dry with kitchen paper. Bring to room temperature before cooking.

Place lemon zest, butter, herbs, garlic and seasoning into a small saucepan and melt over a low heat.

Stuff neck flap with your choice of filling. Season cavity and stuff with lemon quarters.

Truss legs and wings with butcher’s string.

Calculate cooking time by weighing stuffed turkey (cook for about 20 minutes per 500g).

Place turkey in a roasting tray, add stock and cover with foil.

Roast for 30 minutes, then reduce heat to 180°C.

Continue roasting for three quarters of cooking time.

Remove foil and cook, basting frequently for remainder of cooking time.

Test if turkey is cooked by inserting a metal skewer into the thickest part of the thigh. If the juices run clear, the bird is cooked.

If there is any pink in juices, return turkey to oven for 15-20 minutes or until cooked.

Rest for 30 minutes and carve.

Buy all the ingredients now from Pick n Pay.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.



 

Read more on: turkey  |  recipes
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.