It’s the centrepiece of the traditional Christmas lunch and you all know the drill by now. Season it well. Allow plenty of cooking time. Don’t get carried away and buy a 2-ton turkey... it’ll take ages to cook and stress you out.
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- Pre-heat your oven to 180°C, 160-170°C fan oven, Gas Mark 4; put your roasting tin in the oven, so that it pre-heats as well.
- Make your clarified butter: melt the butter in a saucepan and allow to cool. Once the water has evaporated, skim off any solids that float to the surface. Pour the clarified butter into a large bowl, being careful not to include any of the milk solids. This butter can be used to cook at higher temperatures without burning.
- Make a light paste by crumbling 2 Knorr Chicken Stock Cubes into the clarified butter. Remove the giblets if there are any from inside the turkey and then massage the paste into the bird cavity, inside and out, reserving around a spoonful. No need to add salt to season the turkey – salt tends to drop off the bird during cooking, but if you use a paste the seasoning is absorbed into the bird and stays where you have put it.