Roast Turkey - 3D or 4D Hotair at 180°C.

• 1 x 5-5.5kg bronze turkey

• 1 bulb of garlic cut in half

• 1 lemon cut in half

• Sprig of thyme, sage and parsley

• 40g butter, soft

• 2 tbsp olive oil

• Salt and freshly milled black pepper

• 2 carrots peeled and sliced length ways

• 2 sticks celery, roughly chopped

• 2 onions, peeled and sliced.

Allergens highlighted in bold.

1. Remove the bird from the fridge, 2 hours before cooking. Ask your butcher for the weight of the turkey and make a note when buying it.

2. Season the cavity with salt and pepper and fill with the garlic, lemon and herbs. Season the breast of the bird with salt and pepper, then rub over the butter and drizzle with the olive oil.

3. Place the carrots, celery and onions in the universal pan. Place the turkey on top. Roast for the required time, see below. If the turkey is getting too brown, cover with foil.

4. To check if the Turkey is cooked, insert a skewer into the thickest part of the leg, between the breast and the base of the thigh, the juices should run clear.

5. Remove the turkey from the oven once cooked, and transfer to a warm serving platter. Cover with foil loosely, shiny side down and lay a couple of clean tea towels.

6. Rest for minimum of 40 minutes.

Cooking times for Turkey

These times are approximate. Check meat is cooked as described above.

4kg – 2 hours and 50 minutes.

5kg – 3 hours and 10 minutes

6kg – 3 hours and 30 minutes.

7kg – 3 hours and 50 minutes.

8kg – 4 hours and 10 minutes.

9kg – 4 hours and 30 minutes.

This would go well with...

If you're looking to perfect your own roast turkey, why not take a look at our recipe for bacon wrapped stuffing balls? These two dishes go hand in hand.

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