Turkey & Simple Gravy

Prep Time: 15 mins
Cook Time: Depends on size of the turkey.

Ingredients:

• Turkey
• Salt & pepper
• Onion

Method:

1. Remove the bird from the fridge and leave sit at room temperature for 2 hours, as this will allow a more even cook.
2. Preheat your oven to 180*C. Before cooking, sprinkle with salt, pepper and place an onion in the cavity.
3. Place on a roasting tray breast side down, this allows the fat deposits to percolate the breast meat while cooking.
4. Do not cover with tinfoil. Thirty minutes before the end of it’s cooking time, turn the turkey over to brown the breast. The bird is cooked when the juices run clear when you pierce the inside of the thigh with a skewer. If they run pink then return to the oven for 15 mins then repeat until desired result.
5. Leave the bird to rest for 30 mins before carving.

Approximate roasting times for turkeys: 

– 1.8 kg/4lbs: 1 hour 20 mins

– 2.7 kg/6lbs: 1 hour 55 mins

– 3.65 kg/8lbs: 2 hour 30 mins

– 5.5kg/12lbs: 3 hours

Super Simple Gravy:

 Prep Time: 5 mins

 Cook Time: 5 mins

Ingredients: 

• 2 – 3 tbsp flour
• 700ml turkey stock (chicken stock is fine if you’re not using turkey)

Method: 

1. Using the roasting tin from the turkey.
2. Spoon all but a few tbsp of turkey fat from the tin. Put the tin over a low heat on the hob & stir in the flour
3. Gradually add the stock to the pan, scraping up bits stuck to the bottom as you go. Increase the heat under the pan & bring the gravy to the boil. Reduce & simmer gently for 5 minutes.
4. To increase the thickness, add more flour to your desired consistency