choose a great Surrey free range turkey……….. Method:


Remove the bird from the fridge and wash. Leave it to stand at room temperature up to 2 hours before cooking. Place the turkey, breast down, in a roasting tin and season the bottom of the bird with salt and pepper. (Most of the fat deposits are on the bottom of the bird which will percolate through the breast allowing the turkey to cook in its own juices) Place a large peeled onion in the cavity for extra flavour. Do not recommend stuffing the bird but to cook it separately. Pre-heat the oven to 180ºC (gas mark 4) before putting the turkey in the oven. If you have a fan assisted oven, reduce the temperature to 160ºC.


Turn the turkey over (to brown the breast) 30 minutes before the end of cooking time. Season the breast of the bird with salt and pepper and then insert your meat thermometer halfway through the thickest part of the breast and place back in the oven.


Check every 10 minutes until correct temperature is reached and remove from oven.


To manually check, insert a skewer into the thigh and when the juices run clear remove from the oven. If the juices are pink, place back in the oven and keep checking at 10 minute intervals.


Allow to stand for 20 minutes, covered in foil and tea towels in a warm place (probably the kitchen on Christmas Day!, before carving.


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