Equipment Needed: Roasting Dish, Small Saucepan, Temperature probe, Tin Foil
Cooking Method: Oven roasting and stovetop
Recipe Source: Based on Heston Blumenthal’s recipe: http://dailym.ai/1Mx5WppDownload the Recipe Card!
|Salt and pepper|
|White Wine||50ml||1.7fl oz|
|Temp 1||Metric (°C)||Imperial (°F)||Gasmark|
|Temp 2||Metric (°C)||Imperial (°F)||Gasmark|
- Preheat the oven to Temp 1
- Using your hands, pull the skin away from the breast of the turkey, being careful not to tear it.
- Rub half the butter between the meat and the skin. Season with salt and pepper
- Place the chopped vegetables into the roasting dish and place the turkey on top. Add the wine and place into oven
- Roast the turkey for 30 mins
- Meanwhile, melt the remaining butter in a small saucepan and add the herbs.
- Reduce the oven to Temp 2 and baste the turkey with the melted butter mixture.
- Continue roasting until the temperature of the thickest part of the thigh reaches 74°C or 165°F, basting with the butter mixture every 45minutes. This should take up to 3.5hours.
- Cover with tin foil and rest for 30minutes before carving. Make sure to save the pan juices for your gravy.
Tips, Tricks and Hacks…
To Brine or Not to Brine? Brining can help to keep the meat moist. A simple dry brine is to sprinkle salt over the bird 3 days in advance, enough to well coat but not form a crust. Then you simply roast as would normally, omitting any steps which call for further salting. Get the lowdown on brining here: http://engineerscookbook.co.uk/food-hack-brining-meat
Using a bigger or smaller turkey? Just scale the other ingredients accordingly. This isn’t an exact science (unfortunately!) so don’t stress about getting exact measurements.
What size turkey? The general rule is that you allow 1lb or 450grams per person. However if you want more leftovers, allow for 1.5lb or 680grams per person