Phil's Perfect Roast Turkey

3.1/5 rating (1688 votes)
  • Serves: 8-10
  • Prep Time: 25 mins
  • Ready in: 2½ hours, approx.
  • Difficulty: Easy
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Phil's Perfect Roast Turkey
 

This is a really tasty and easy roast recipe that won't let you down on the big day!

My method is different from traditional methods and has a unique set of steps for preparation and cooking. If you follow these simple steps closely you will get a perfectly cooked succulent turkey in just a couple of hours.

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Ingredients

  • 1 x 5 kg just under 12lb, Bronze turkey, with giblets and the wish bone removed.
  • 2 large carrots, peeled
  • 2 large onion, peeled
  • 6 sticks of celery
  • leek
  • 2 bay leaves
  • 2 chicken stock cubes (optionally Gluten-Free stock cubes)
  • ½ bottle dry white wine
  • 2 pints cold water
  • salt and freshly ground black pepper
  • 55g melted butter
  • 2 tbsp roughly cornflour
  • 4-6 tbsp cold water

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Method

Before we start I want to draw your attention to a few really important points. These are my thoughts and should not be confused with a traditional turkey recipe. My method will ensure a juicy well cooked turkey in just a couple of hours depending on the size. If you need information for traditional cooking, then I would steer you towards the British Turkey website.

  • For my method, the oven needs to be set to Gas 6 / 400 °F / 200 °C / 180 °C Fan
  • The tray needs to be filled with the right amount of liquid and brought to a rapid boil.
  • Once REALLY well sealed with foil (very important) the tray needs to boil rapidly for 5 minutes, before transferring to the preheated oven.
  • Ovens vary so much, heat control, thermostats, fan assisted etc. so keep an eye on the cooking. I can only give you information based on my oven and experience, so be prepared for fluctuations in cooking and timings. But to the best of my ability I will be as precise as possible.
  1. Preheat the oven to Gas 6 / 400 °F / 200 °C / 180 °C Fan.
  2. First job is to remove the giblets from the bird, and if you are using a frozen bird then make sure that it is fully defrosted.
  3. Season the bird well inside and out well with salt and pepper and pack the stuffing into the body cavity.(some suggested recipes at the bottom of this page)
  4. Tie the legs and the Parsons nose together with a piece of string and secure well, so the stuffing is held inside the bird.
  5. Chop all the vegetables into large chunks and place in the bottom of a large baking tray place the turkey on top, the tray should be large enough so the bird has at least 2 inch (5cm) gap all around.
  6. Pour in the white wine, cold water and chicken stock cube, and place the whole tray on to the stove.
  7. Bring to the boil and cover tightly with two layers of foil and pop into a preheated oven.

    THIS IS THE MOST IMPORTANT POINT Simmer for 5 minutes, covered to get the steam and heat going!

  8. Cook the bird for about 2 hours, approximately. (See table below for your turkey size)
  9. To check if the bird is cooked, remove from the oven carefully as there will be a lot of stock, wine and turkey juices.
  10. Remove the foil and insert a knife where the thigh attaches itself to the body of the bird, the juices should run clear. If not, then cover again with foil and cook for a further 20 minutes.
  11. When the bird is cooked, remove from the oven, turn the oven up to Gas 8 / 450 °F / 230 °C / 210 °C Fan.
  12. Tip off the juices for the gravy, then brush the bird well with melted butter or oil and return to the oven to brown beautifully (See table below for your turkey size).
  13. Once browned, remove from oven and wrap in a double layer of foil then 2 clean tea towels, this should keep warm for up to 1 hour.

 

To serve:

  1. Re boil the stock and juices, you may need to add a little more water in a saucepan and skim well.
  2. Mix the cornflour and water together and thicken the bubbling stock, don’t go mad.
  3. Carve the bird the flesh will be soft and juicy, and serve the gravy and stuffing separately.

 

Stuffed Turkey Cooking Times

Weight Kg (lbs) Steam for Brown for Resting Time
  to 1kg  (to 2lbs) 45-50 mins 20 mins 1 hr
1 to 3kg  (2 to 6½lbs) 1 hr 15-30 mins 20 mins 1 hr
3 to 4kg  (6½ to 9lbs) 1 hr 30 mins
maybe slightly more
20 mins 1 hr
4 to 5kg  (9 to 11lbs) 2 hrs
possibly 15 mins more
20 mins 1 hr
5 to 7.5kg  (11 to 16½lbs) 2 hrs 30 mins
possibly 15 mins more
20-30 mins 1 hr
7.5 to 10kg  (16½ to 22lbs) 3 hrs 15 mins
possibly 15 mins more
20-30 mins 1 hr
10 to 15kg  (22 to 33lbs) 3 hrs 45 mins
possibly 15 mins more
20-30 mins 1 hr

These times are approximate, so be aware.

Phil's Tips

If you don't need a whole turkey then a Turkey Crown will cook in a fraction of the time and no bones to deal with.

Turkey Crown

 

Turkey Crown Cooking Times

Weight KG (lbs) Steam for Brown for Resting Time
  to 1kg  (to 2lbs) 45-50 mins 20 mins 1 hr
1 to 3kg  (2 to 6½lbs) 1 hr 15 mins
maybe slightly more
20 mins 1 hr
3 to 4kg  (6½ to 9lbs) 1 hr 30 mins
maybe slightly more
20 mins 1 hr
4 to 6kg  (9 to 13lbs) 2 hrs
possibly 15 mins more
20 mins 1 hr

These times are approximate, so be aware.

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