|Step 1: You will need||
Step 2: Preheat the oven
Set the temperature of the oven to 200°C (400ºF/ gas mark 6).
Step 3: Prepare the vegetables
Add to a bowl the onions, garlic, carrots, lemon, rosemary, rock salt, thyme, celery tops, and a little olive oil. Mix them all together by hand and set aside.
Handle raw turkey with the same care that you would raw chicken. Wash the inside and out with water and lemon juice and dry with paper towels. Use a separate cutting board and utensils.
Step 4: Trim the turkey
Place the knife deep inside the neck cavity and cut off the neck, trying to reserve as much of the skin as possible. Next, find the elbow joint of one of the wings, insert the knife, cut and remove. Repeat with the other wing.
Step 5: Fill the bird
Place the vegetables into the main cavity of the turkey, stuffing it as much as possible.
- If there is enough skin remaining around the neck cavity to close it, stuff that area as well.
Step 6: Tie the bird
Start with a 1 metre piece of string.
Place it around the turkey’s neck and wings. Cross the legs together .Wrap one side of the string around the legs and then wrap the other side. Pull them together and tie a knot.
Step 7: Prepare for oven
Place the bird on the rack. Pour some olive oil over its skin and rub it in well, covering the entire surface. Season well with salt and pepper. Turn the bird onto its side and season again. Repeat until the whole bird is coated and leave it on the rack, breast-side down.
Step 8: Roast
Allow for 10-15 minutes for each 450g of weight. After 30 minutes, lower the temperature to 180°C and cook for about 1.5 to 2 hours more.
Step 9: Check the turkey
At this time, test your turkey with a meat thermometer. Place it into the thigh first and then into the breast. The temperature should exceed 85°C for the thigh and at least 76°C in the breast. Once these temperatures are reached, remove the turkey and turn it breast-side up so it will brown. Increase the oven to 220°C and let it cook for 10 minutes more. At this time, remove the turkey from the oven, cut the string, and let it rest for 20-30 minutes.
- Don’t forget to save the drippings for the gravy from the oven tray!
Step 10: Serve