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Roast Turkey

AD | This year I have teamed up with @thermapen and am taking the guesswork out of cooking a turkey. Most of us only cook a turkey once a year and we want it to be tasty and beautifully succulent. By using a Thermapen we can ensure cooking perfection every time and can take control of the quality and safety of our food. As a Nation we often overcook our Christmas dinner, because we leave the turkey in the oven for too long…often fearful that we haven’t cooked it for long enough, but if the temperature is correct, then we can save the bird and ensure the Turkey remains juicy and tasty! #ad

Serves 8-10


1 Turkey (mine was 4.5 kg)

3 small onions or 6 shallots - peeled and halved

4-5 carrots - roughly chopped

1 garlic bulb - top chopped off horizontally

1 clementine - halved


Preheat the oven to 200 degrees regular 180 degrees fan.

Remove the giblets from the inside and set aside and use for gravy. Add the clementine 1 onion and the garlic to the carcass. Add the carrots and onions to the pan and sit the turkey on top. Drizzle with a little oil, season generously and cover loosely with foil. A higher-welfare bird will take less time to cook - about 30 minutes per kilo. A standard bird will take about 40 minutes per kilo. As a guide a 3.6kg-5.4kg turkey will take 2 hours, a 5.4kg-7.25kg bird will take 2.5-3 hours. Plus resting time. Remove the foil for the last 45 minutes. Test in between the leg and the breast meat with the Thermapen. The turkey is ready when the a Thermapen reads 74 degrees. Rest for at least an hour.

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