Roast Turkey

Instructions

1. Place the turkey in a deep baking tray, loosen the skin gently over the breast using your fingertips.
2. Sprinkle sea salt all over the bird, under the skin and underneath. Place it breast side up in the baking tray, and leave uncovered in the fridge for 12 hours-24 hours.
3. 1-2 hours before cooking remove the bird from the fridge.
4. To make the compound butter, in a medium bowl, mix the softened butter, herbs, orange zest and garlic granules until combined.
5. Massage the butter all over the bird, under the skin, on the bottom, cover it until you’ve used up all the butter.
6. Pre-heat the oven to 200°C / 400°F / 180°C Fan / Gas Mark 6.
7. Place a metal trivet in the baking tray, place the buttered turkey on top, surround it with the chopped onions, carrots, bay leaves and giblets.
8. Reduce the oven temperature to 160°C / 325°F / 140°C Fan / Gas Mark 3 and cook the turkey for 1 hour, baste with butter. Put back in the oven for another 30 minutes, repeat.
9. After 2 hours 15 minutes total in the oven, check the temperature of the thickest part of the breast and leg. The breast should be 65°C minimum and the leg 75°C minimum. Remove the turkey and trivet and place the turkey on the trivet on a tray or board to rest for at least 30 minutes, ideally 45 minutes-1 hour. It will stay hot for 45 minutes-1 hour.
10. While the turkey rests, make the gravy.
11. Pour all the contents of the roasting tray, scraping every last bit into a shallow pan, add flour and marmite, stir till combined.
12. Mix in red wine and bring to a simmer, simmer for a few minutes, whisk in the chicken stock and simmer for about 20 minutes. Season to taste and when it’s ready, strain into a jug or gravy boat to serve.
13. Serve the turkey, whole on a platter surrounded by bay leaves and charred clementines with sides of your choice and the turkey gravy.
14. Cooking Tip If it’s still not hot enough after 2 hours 15 minutes, put the turkey back in 10 minute increments until the correct temperatures are reached.