Perfect Roast Turkey - the stress free way!
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs 10 mins
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Additional Time
30 mins
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Total Time
3 hrs 20 mins
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Servings
12 people
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Calories
437 kcal
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Course
Main Course
Perfect Roast Turkey - the stress free way!
Description
Perfect Roast Turkey - the stress free way! uses basic ingredients like olive oil, salt, and black pepper applied all over the turkey. It is cooked at a steady temperature of 180C (160C fan) with cold water in the base of the roasting tray to maintain moisture in the oven environment. The turkey is initially covered with foil to prevent the skin from browning too early, and the bird roasts for a calculated total time based on weight (20 minutes per kg plus 90 minutes). The foil is removed toward the end to allow the skin to crisp and brown evenly without drying out the breast meat.
The simple seasoning keeps the turkey's flavor clean and adaptable to various accompaniments. The foil covering technique and roasting rack method ensure even heat distribution and juiciness. The instructions suggest bringing the turkey out of the fridge about an hour before roasting to reach room temperature, which promotes even cooking.
This roast turkey fits well in holiday and family dinners where a large bird needs to be reliably cooked with minimal fuss. The method produces a tender interior and a well-browned exterior, suitable for carving and serving with traditional sides. Adjusting the roasting time depending on turkey size helps achieve perfect doneness.
The notes provide exact timing guidelines for turkeys from 3 to 10 kilograms. It is suitable for freezing after cooking, allowing for flexible meal planning. Nutrition information is a rough guide and should be considered approximate.
Ingredients
- 1 turkey timings are given above for a 5kg/11lb turkey. Please refer to the recipe and notes for alternative size turkeys and timings, whole, defrosted
- 2 tablespoons olive oil
- salt
- black pepper
- 250 ml water cold
Instructions
- Remove your turkey from the fridge about an hour before you are going to cook it.
- Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F about 15 minutes before you want to start cooking your turkey. It is really important that your oven is at the right temperature before you start.
- Next, drizzle 2 tablespoons of olive oil over the turkey and add a pinch of salt and a good few twists of black pepper. Rub the oil, salt and pepper all over the bird and place, breast side up on a rack in a roasting tray.
- Pour 250ml cold water into the base of the roasting tray.
- Calculate the roasting time based on 20 mins per kg plus 90 mins. See notes for precise cooking times. This is the TOTAL TIME the turkey will be in the oven for.
- Cover the turkey in foil and roast for 1 hour LESS than the total time you have calculated. The foil will help keep the breast meat juicy and stop the skin browning too soon and burning before the meat is cooked.
- When there is 1 hour remaining of the TOTAL TIME, remove the turkey from the oven and remove the foil. Baste the turkey with the juices you find at the bottom of the tin. Put the turkey back in the oven, uncovered this time, for a further 30 minutes.
- After this 30 minutes, turn the oven up to 220C / 200C fan / gas mark 7 / 425F, remove the turkey from the oven and baste with the juices. Return the turkey back to the oven for a final 30 minutes. Cooking the turkey at a higher temperature will help the turkey skin to brown and crisp up. This is also the perfect temperature for roast potatoes, meaning you can start them now and they will be ready when the turkey has rested for 30 minutes.
- After a final 30 minutes (the turkey will now have cooked for the TOTAL TIME you calculated in step 3), remove the turkey from the oven and check it is done. Stick a small sharp knife in the fattest part of the turkey (between the breast and the thigh), and the juices should run clear and the meat should be white. If you have a meat thermometer, the internal temperature should be 74C (165F).
- Transfer the turkey to a clean roasting tin (or similar). Allow the turkey to rest for 30 minutes, uncovered. It will not get cold and the meat will taste much better for being rested. Not covering the turkey also ensures the turkey will not lose its crispy skin.
- Use the turkey roasting tray to make delicious turkey gravy.
Notes
- Calculate total cooking time based on weight: 20 minutes per kilogram plus 90 minutes for the entire bird.
- Bring the turkey out of the fridge about an hour before roasting to ensure even cooking temperature.
- Cover turkey with foil for most of the roasting time to keep breast meat moist and prevent premature skin browning.
- Use a roasting rack in a roasting tray with 250 ml water to maintain humidity during cooking.
- The recipe is suitable for freezing cooked leftover turkey.
- Follow the precise cooking times for different turkey sizes as indicated for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 0g | 0% |
| Protein | 64g | 128% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 213mg | 71% |
| Sodium | 331mg | 14% |
| Potassium | 662mg | 14% |
| Sugar | 0g | 0% |
| Vitamin A | 165IU | 3% |
| Calcium | 33mg | 3% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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