Turkey cooking instructions
Take the turkey from the fridge half an hour before cooking and place on the worktop loosely covered in foil.
Remove the giblets ready to make the giblet stock for the turkey gravy. (see gravy recipe)
Preheat the oven to 220oC / 430oF / gas mark 7 conventional or 200oC / 390oF / gas mark 6 fan assisted.
Pour 1/2 an inch of hot water into the roasting tray.
Place the turkey breast side down on the roasting rack inside the roasting tray.
Rub a small amount of cold-pressed rapeseed oil all over the turkey.
Season the turkey with salt and pepper. The salt and pepper will stick to the cold-pressed rapeseed oil.
Add any herbs you like into the cavity and season the cavity with salt and pepper.
Do not cook stuffing in the cavity or you will overcook the turkey by the time the stuffing is cooked, cook your stuffing separately.
Cover the turkey with foil.
Connect the food sensor to the oven and insert the probe into the thickest part of the breast.
Important Note: If the turkey has been dry plucked set the core temperature to around 68-70oC
Important Note: If the turkey has been wet plucked set the core temperature to 75oC.
Cook at 220oC conventional or 200oC assisted for 30 minutes.
After 30 minutes reduce the oven temperature to 180oC or 160oC fan assisted for the remainder of the cooking time.
45 minutes before the end of the cooking time take the roasting tray out of the oven, remove the foil and carefully turn the turkey breast side up.
Put the roasting tray back in the oven to brown and crisp the skin.
You now have an hour to roast the potatoes and any thing else you would like to roast in the oven.
Pour the juices from the roasting tray into a bowl, allow the fat to settle at the top, remove the fat with a spoon, then pour the juices back into the roasting tray to make your turkey gravy with the giblet stock you made earlier. (see gravy recipe)