For the turkey:
Pre-heat oven to 180°C/Gas mark 4.
Line the bottom of your baking tray with the vegetables and herbs– these form a trivet for the bird and go to make the gravy at the end.
Place the bird on top on the veg and smear the skin with butter or olive oil and season generously.
Add a couple of cups of chicken stock to the tray and a glass of either red or white wine.
Wrap the entire tray in foil and place in the oven. See cooking times below.
Pull the foil back from time to time to add more stock as necessary.
The bird is cooked when you reach 75°C and to a max of 80°C with a meat thermometer or when you cut into the thickest part of the leg with a knife and the juices run clear.
When cooked remove to a platter, cover to keep warm and leave to rest for 15-20 minutes.
For the gravy:
Pour the remaining stock into the roasting tin and place directly on the hob.
Cook for 5 minutes, stirring and scraping the bottom with a wooden spoon to remove any sediment.
Season and pour through a sieve into a gravy boat.
If you want a thicker gravy use some cornflour mixed with water and make sure you allow it to cook out.
Guidelines for turkey:
For a turkey weighing between 4.5kg and 6.5kg, allow 40 minutes per kg. Remember some ovens, such as fan-assisted ovens, might cook the turkey more quickly - check the manufacturer's handbook for your oven if you can. The most important message is always to check that the meat is properly cooked before serving.
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