Raymond Blanc's Perfect Roast Turkey
Raymond Blanc's definitive recipe for a perfectly cooked, tender, and juicy roast turkey. This stress-free method ensures a stunning centerpiece for your Christmas dinner.
Equipment
- Large Roasting Tray
- Meat Thermometer
Ingredients
Main
- 1 5-6 kg free-range turkey giblets removed, at room temperature
- 2 tbsp softened butter
- sea salt and black pepper
For the Cavity
- 1 lemon halved
- 1 onion halved
- 6 sprigs of thyme
- 2 bay leaves
For the Gravy (optional)
- 1 tbsp plain flour
- 500 ml chicken or turkey stock hot
Instructions
- Preheat oven to 220°C (425°F). Pat the turkey dry with kitchen paper. Season the cavity generously with salt and pepper. Stuff with the lemon, onion, thyme, and bay leaves.
- Smear the butter all over the turkey skin and season well with salt and pepper. Truss the legs with kitchen string.
- Place the turkey breast-side down on a rack in a roasting tray. Roast for 30 minutes at the high heat to crisp the back.
- Reduce the heat to 170°C (325°F). Carefully turn the turkey breast-side up. Roast for a further 2 to 2.5 hours (calculate 40 mins per kg + 20 mins), basting occasionally, until the juices run clear and a thermometer reads 65-70°C (149-158°F) in the thickest part of the thigh.
- Remove from the oven, cover loosely with foil, and let it rest for at least 30 minutes before carving.
- For the gravy: Place the roasting tray on the hob. Skim off excess fat. Sprinkle in flour and cook for 1 min. Gradually whisk in the stock, scraping up the browned bits. Simmer until thickened. Strain and serve.
Notes
Letting the turkey come to room temperature and resting it after cooking are the two most important steps for a juicy bird. Use a meat thermometer for perfect results. Starting breast-side down protects the white meat from drying out.
Nutrition
Calories: 280kcalProtein: 45gFat: 11gSaturated Fat: 3.5gCholesterol: 135mgSodium: 150mgPotassium: 450mgVitamin A: 100IUCalcium: 20mgIron: 2.5mg
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