Locally Sourced Turkey
2 cloves of garlic
Salt and Pepper
- Take your turkey out of the fridge and unwrap at least an hour before cooking (or longer for a larger bird)
- Place the turkey in a suitable, sturdy roasting tin, breast-side up. Heat the oven to 220°C/Gas 7. Cut an onion into 4-6 pieces. Put some in the cavity. Halve or quarter an orange or clementine. Pop inside the cavity with a few sprigs of rosemary, thyme and/or bay and a clove or 2 of garlic.
- Dust with salt and pepper – be generous with the salt as this helps to crisp up the skin, then rub in thoroughly. Put the rest of the onion and some rosemary around the bird. Flip the turkey over so it's breast-side down. (The generous layer of fat on the back drips down and bastes the breasts as it cooks). Do the salt and pepper rub again.
- Roast for 20-30 mins or until bronzed.
- Turn the oven down to 170°C/Gas 3 and cook for the following times: • 4kg - 2 hours • 5kg - 2½ hours • 6kg - 3 hours • 7kg - 3 ½ hours • 8kg - 4 hours • 9kg - 4 ½ hours
- Cooking times can vary from oven to oven. If it seems done before time's up, do the pierce test. Pierce the fattest part of the leg with the tip of a knife or a skewer. If the juices run clear, it’s done.
- Carefully turn the bird over to brown the breast. Increase the heat back up to 220°C/Gas 7. Roast for a further 20 mins, or till the breast is beautifully golden.
- Rest the turkey (and yourself) for at least an hour before carving.
- Poor a glass of something chilled, carve, eat, enjoy, oh, and let someone else do the washing up!