Roast Turkey

• porsi: 6-8

Bahan-bahan

1 onion, halved

1 sprig of fresh bay

4-5kg free range turkey, giblets removed

100g butter, softened

Sea salt and black pepper

10 slices of streaky bacon (optional)

150ml white wine (enjoy the rest as you cook!)

Petunjuk

1 Preheat the oven to 190°C/170°C/gas mark 5. Put the onion and a large sprig of bay in the turkey cavity and tie the legs together at the top of the drumsticks to give the bird a nice shape.

2 Check the weight of the turkey and calculate cooking time at 20 minutes per kilo, plus an extra 90 minutes.

3 Place a sheet of tin foil in a large roasting tin and place the turkey on top. Rub the butter all over the turkey and season well with salt and black pepper.

4 Cover the breasts with the streaky bacon, if using. Pour over the white wine; this helps to add moisture during the cooking process. Cover with tin foil and seal well to make a parcel.

5 Roast for the calculated time. Roughly 90 minutes before the end of cooking, remove the foil, discard the bacon and drain off any excess fat from the tin. Return the turkey to the oven for the final 90 minutes until cooked through and golden brown, basting with the juices occasionally.

6 To test if the turkey is cooked, push a skewer (or sharp knife) into the thickest part of the thigh — if it is ready, the juices will run clear. If they are pinkish, cook for 15 minutes longer and then test again.

7 Transfer the turkey to a serving dish and tent loosely with foil. Layer a few clean tea towels on top of the foil and allow to rest for roughly 30 minutes before carving. This gives the juices time to settle back into the meat, ensuring that the turkey will be juicy.