- 3.5-7kg turkey
- 2-3 onions, peeled and quartered
- 2-3 sticks of celery, chopped into 4-5cm batons
- 2 bulbs of garlic, halved through their middles
- 1 lemon, halved
- 2-3 sprigs of rosemary
Ingredients
Method
The night before, ensure a) the turkey is already defrosted (if you have frozen yours); b) any plastic covering has been discarded; and c) the pack of giblets have been removed from the cavity.
Pat the bird dry, rub a generous amount of fine salt all over the breast, legs and cavity, then return the turkey to the fridge and leave it uncovered overnight so the skin dries out a little.
Bring the turkey out of the fridge a few hours before cooking. Heat the oven to 220C.
Fill the base of a roasting tin into which the turkey snuggly fits with the onions, celery, and garlic bulbs. Drizzle 1-2 tbsp oil over these aromatics, tumble until glossy then place the turkey on top.
Place the lemon in the cavity of the bird, plus a couple of sprigs of rosemary. Drizzle 1-2 tbsp oil over the skin of the turkey, rubbing it so that it’s glossy all over.
Place in the oven, reduce the temperature to 180C and cook for 25 mins per kilo. Try not to open the oven or add other things to it during this time.
With 30 mins to go, baste the turkey with any juices in the pan. If it’s looking pale (smaller birds might), rub with a little butter and increase the temperature to 200C. Return to the oven.
When time is up, use a temperature probe to check the biggest part of the breast is around 65C, and the legs above 80C. If not, return to the oven for 10-15 mins more.
If not, return to the oven for 10-15 mins more. If so, remove from the oven and leave to rest in a warm place for 60-80 mins before carving.
Meanwhile, turn the oven right up to cook your potatoes, stuffing and sides.
Make gravy by pouring any fats and juices from the roasting tin into a smaller tin or saucepan, vigorously whisking 1 heaped tbsp plain flour into that, then gradually whisking in a few tbsp vegetable or giblet stock. Pour through a fine sieve if lumpy.
To carve the bird, remove the legs from the body and slice the meat from them.
The breast will be most tender and succulent if you remove it whole, then cut into slices across its width.
Transfer to a warm serving platter and douse with some hot gravy before serving.
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.