Christmas Turkey
Say hello to a mouth-watering roast turkey recipe that will impress your family and friends during the holiday season. A delicious combination of juicy turkey, flavorful vegetables, crispy bacon, and a hint of fragrant spices come together to create a festive feast that will surely become a new favorite at your table. Whether it's for a special occasion or just a cozy weekend dinner, this roast turkey recipe is sure to leave a lasting impression of homemade comfort and exceptional taste.
— Constant Cookbook
Ingredients
- 4kilo whole turkey
- 500ml water
- 1 vegetable stock cube
- 2 celery sticks
- 2 carrots
- 2 potatoes
- 2 parsnips
- 2 garlic cloves
- 1 onion
- 3 tbsp ground nutmeg
- 1 tbsp ground cumin
- 8 bacon streaks
- 400g butter
- 1/2 jar of goose fat
Instructions
- preheat oven to 190/fan 170/gas 5. wash/peel the vegetables/garlic and rough chop into average size pieces. place foil into your tray with the ends longer enough so they reach the top of the turkey to cover. prepare the turkey by removing excess packaging/string. our giblets were already removed and packaged when bought. put the vegetables in your tray ontop of the foil.
- lift up the skin of the turkey and bit by bit add the butter and moisterise into the meat so the skin can go back down evenly. cover any skin with goose fat using your hands spreading it genltly, pay attention to put some on the leg bones then to tightly wrap around a bacon slice on each one with some foil ontop and squeese to tighten. place the rest of the bacon equaly in line ontop and on the legs.
- season with salt and pepper and sprinkle on the cumin and nutmeg. if leaving in the fridge night before season on the day. boil the 500ml hot water and mix in the stock cube. place the turkey in the tray ontop of the vegetables and pour in the stock only to about half way point of your tray.
- if your turkey is not fully coverd, use more foil side ways and securely tighten. place into the oven for 3 hours, every so often take the foil off abit and using a spoon pour the stock juice over.
- leave to rest for 30minutes-40minutes and take out of the tray and carve. the juices in the pan can be used to make a banging gravy, i added a piece of the bacon off the turkey in while making.
- never done roast turkey outside of college, was my first time on xmas day using only what ive been taught and was the BEST turkey ive ever had and beat my mums :)
Yield
Serves 6
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