How To Cook A Turkey
1 Turkey (of course)
1 Large carrot
3 Cloves of garlic
Fresh rosemary (30g)
Fresh sage (30g)
12 Fresh bay leaves
Unsalted butter (250g) at room temperature
What You'll Need:
WHAT YOU'LL NEED
Step 1. Prepare the vegetables, peel the onions, wash the carrots and roughly chop with the celery, then add to the roasting dish with the unpeeled garlic cloves.
Step 2. Add half a clementine and herbs to the main turkey cavity, not filling it too much to allow hot air to circulate.
Step 3. Place the stuffing in the neck cavity, then pull the skin back over it and tuck it under the bird.
Step 4. Warm the butter and you can use a baster to spread it all over the bird or your hands. You will need a baster for the cooking process. The butter is a natural baster, it keeps the seasoning away from the meat until it hits the oven, so the bird stays nice and juicy.
Step 5. Generously season the turkey with sea salt and black pepper, adding the remaining herbs to the turkey by placing them on the butter.
Step 6. Cover the turkey with tin foil and place it in the cooking dish.
Step 7. Ensure the turkey is at room temperature before cooking. You can use a thermometer to determine this, if not cooking for some time ensure it is chilled.
Step 8. You will need to calculate how long to cook your turkey, for a standard turkey cook for 35 to 40 minutes per kilo.