Christmas turkey

servings 6
3 hours

Ingredients

Roast Bronze turkey

  • 6kg Bronze turkey
  • 170g of soft butter
  • 250g of pancetta
  • 1 onion, peeled and halved
  • 1 leek, halved
  • 1 carrot, halved
  • 2 celery sticks, halved
  • 1/2 bulb of garlic
  • 10g of thyme
  • 3 bay leaves
  • 1000ml of water
  • salt
  • pepper

Method

1
For the turkey, preheat the oven to 210ºC/Gas mark 7
2
Season the turkey well inside and out and place the stuffed turkey into a roasting tray, spread butter over the entire bird and cover with pancetta
  • 6kg Bronze turkey
  • salt
  • pepper
  • 170g of soft butter
  • 250g of pancetta
3
Arrange the onions, leeks, carrots, celery, garlic, thyme and bay around the turkey. Then pour 1 litre of water into the roasting tray and cover the entire tray with tin foil
  • 1 onion, peeled and halved
  • 1 leek, halved
  • 1 carrot, halved
  • 2 celery sticks, halved
  • 1/2 bulb of garlic
  • 10g of thyme
  • 3 bay leaves
  • 1000ml of water
4
Make sure the tin foil is tightly covering the turkey and roasting tray so that the turkey will steam
5
Place in the oven and cook for 45 minutes. Then, turn the oven down to 170ºC/Gas mark 3 and continue cooking for another 2 hours
6
For the last half hour of cooking remove tin foil from the turkey and peel off the bacon
7
Turn the oven up to 200ºC/Gas mark 6 and roast until the skin of the turkey is golden brown and crisp. Once roasted remove from the oven and allow to rest for 45 minutes
8
To serve, carve the turkey and serve with vegetables