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Hey friends!
The holiday season is right around the corner, and you know what that means—time for a delicious feast!
Today, I’m excited to share my go-to recipe for a mouthwatering Christmas roast turkey.
It’s juicy, flavorful, and the star of any holiday table.
Whether you’re a seasoned cook or a kitchen newbie, I promise you can make this turkey shine!
Let’s dive in and get this festive cooking started!
Possible Ingredient Alternatives
For those seeking alternatives, chicken can replace turkey as a smaller, more affordable option. Use a whole chicken or multiple pieces, adjusting cooking time accordingly. Cooking a large chicken breast or turkey breast is suitable for smaller gatherings. For a plant-based option, consider a seitan or tofu roast, though these will require different preparation methods. Olive oil can be substituted with melted butter for a richer flavor, or coconut oil for a dairy-free alternative. Use the same amount as called for in the recipe. Chicken stock can be replaced with vegetable stock for a vegetarian version, or water mixed with bouillon cubes for a convenient option. Maintain the same liquid volume to ensure proper moisture in the roasting process.
| Preparation Time | 60-90 minutes |
| Cooking Time | 180 minutes |
| Total Time | 240-270 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2400
- Protein: 300-350 g
- Fat: 120-140 g
- Carbohydrates: 0-10 g
Ingredients
- 1 turkey – approx 4.5kg/10lbs
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 240 ml (1 cup) chicken stock
Step 1: Prepare the Turkey and Oven
Take the turkey out of the refrigerator about an hour before you plan to roast it to bring it to room temperature.
This helps ensure even cooking.
Preheat your oven to 180°C (160°C fan), 350°F, or gas mark 4, getting it ready for roasting.
Step 2: Clean and Secure the Turkey
Remove the giblets and neck from inside the turkey, saving them for stock if desired.
Secure the tips of the legs into the cavity and tuck the wing tips underneath the bird to minimize burning during roasting.
Step 3: Season and Arrange the Turkey
Place the turkey on a large wire rack set over a large roasting tray.
Make sure the skin is dry before evenly rubbing 2 tablespoons of olive oil over it.
Sprinkle 1 teaspoon each of salt and black pepper across the turkey.
Pour 240 ml (1 cup) of chicken stock into the base of the roasting tray to maintain moisture in the oven.
Step 4: Roast the Turkey
Tent the turkey with foil, allowing no gaps but ensuring the foil doesn’t touch the bird to let steam circulate.
Place the turkey into the oven.
For a 4.5 kg turkey, roast for about 3 hours.
Remove the foil for the final hour of roasting, which will help brown the skin.
Step 5: Test for Doneness
Check if the turkey is done by piercing the thickest part with a skewer, ensuring the juices run clear.
Alternatively, confirm doneness with a meat thermometer, checking for an internal temperature of 70°C (150°F).
Once golden brown and properly cooked, remove the turkey from the oven and transfer it to a warm serving plate.
Step 6: Allow the Turkey to Rest and Serve
Let the turkey rest on the warm plate for 30 to 60 minutes, with about 45 minutes being optimal.
Avoid covering it during resting, unless necessary in a very cold room, to keep the skin crisp.
Use the flavorful juices from the roasting pan to make gravy or enhance pre-made gravy.
Serve and enjoy your perfectly roasted turkey!
