Roast turkey

Christmas roast turkey

Christmas roast turkeyA full turkey is the best value for families this Christmas – as long as you purchase the right size to feed everyone and use every part of the turkey (including the bones!) to make a broth.

A frozen turkey is perfect as long as you have freezer space and defrost correctly and in time.



Serves: 6

Total time: 235 mins


  • 4.5 kg turkey
  • 50g butter or Flora (green tub) or Flora buttery
  • 1 pint chicken/turkey/vegetable stock (vegetable water from cooked vegetables)
  • 1-2 tablespoon plain flour
  • 2-3 sprigs parsley
  • 2-3 sprigs thyme
  • 2 large onion (unpeeled and halved)
  • 2 lemon (halved)
  • 2 orange (halved)


  • Oven Temperature: 350ºF – 180ºC – Gas Mark 4 – Moderate
  • Place turkey in a roasting tin. Spread butter all over and season.
  • In the neck cavity of the turkey, place the herbs, fruit and onion. Spread butter (or spray oil) over the surface of the turkey
  • Season
  • Cover loosely with foil
  • Place on the lower shelf in the over for 20 minutes per lb. plus 20 minutes, or 40 minutes per Kilo plus 45 minutes
  • 45 minutes before end of cooking time remove foil if turkey not already a golden brown
  • Baste throughout cooking time
  • Turn down oven if required
  • Test that the turkey is fully cooked by piercing deep into the thickest part of the thigh, and check that no pink juices run out
  • Gravy- skim fat from cooking juices in the roasting tin
  • Stir in flour (off the heat) to make a paste
  • Slowly pour on stock, stirring constantly
  • Bring to boil and let bubble for 3-4 minutes
  • Sieve to remove any bits and pieces
  • Taste and season as required
  • Serve with the full compliments of side dishes, cranberry sauce and bread sauce.