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Roast Turkey

Western.Chefs's picture
  Oven ready turkey with giblets 10 Pound, thawed if frozen (4.5 Kilogram)
  Onions 2 , peeled
  Parsley bunch 3 Ounce (Small bunch)
  Herb & chestnut stuffing 1 Cup (16 tbs)
  Butter/Margarine 2 Tablespoon
  Carrot 1 Small
  Bay leaves 2
  Peppercorns 4

Preheat the oven to Gas 4, 350°F, 180°C.
Remove giblets, then wash and dry the turkey inside and out with kitchen paper.
Place one onion and the bunch of parsley inside the body cavity of the turkey.
Stuff the neck end with the stuffing and secure with a skewer, then spread the turkey with fat.
Weigh the stuffed turkey and calculate the cooking time, allowing 20 mins per 1 lb/450 g, plus a further 20 mins.
Place the turkey on a trivet in a large roasting tin, cover with foil and place in the oven.
Cook for calculated cooking time, removing the foil 30 mins before the end of the cooking time.
Wash the giblets and place in a saucepan with the remaining onion (quartered), carrot, bay leaves and peppercorns.
Cover with 1 1/2 pints/900 ml cold water.
Bring to the boil, cover and simmer gently for 45 mins.
Strain and use this stock to make Turkey Gravy.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8216 Calories from Fat 3263

% Daily Value*

Total Fat 369 g567.1%

Saturated Fat 111 g554.8%

Trans Fat 0 g

Cholesterol 3330.3 mg1110.1%

Sodium 5237.1 mg218.2%

Total Carbohydrates 195 g64.9%

Dietary Fiber 21.5 g85.9%

Sugars 26.8 g

Protein 958 g1916.4%

Vitamin A 334.3% Vitamin C 228.8%

Calcium 138.5% Iron 427.9%

*Based on a 2000 Calorie diet


Roast Turkey Recipe