All-in-One Turkey Roast
An easy winter warmer for the whole family.
Ingredients
1 x 5kg Turkey
1 large bunch of sage
1 bunch of thyme
200ml melted butter and duck fat
16 pigs in blankets
6 medium-large potatoes, peeled and cut into quarters and parboiled in salted water
6 parsnips, peeled, topped and tailed cut in half and core removed and parboiled
4 medium carrots, peeled and cut into large chunks and parboiled
3 sprigs of rosemary
Salt for seasoning
Set your BBQ/oven between 180/200°C
Method
1. Put the turkey in a generous-sized oven tray with semi-deep sides.
2. Drizzle with the melted butter and duck fat, then, with your hands or a pastry brush, spread the fat all over the bird. Season the bird well with salt all over. Press the sage and thyme into the turkey cavity, this will give a wonderfully aromatic herby flavour to the turkey as the herbs bake and steam inside.
3. Place the tray directly into the preheated BBQ/oven for 3-3 ½ hours, but ideally press a Meater probe directly in to the thickest part of the flesh in-between the thigh and breast. For anyone with a different sized bird, the rule with turkey roasting time is 30-40 minutes per kg.
4. Set your probe temperature to 70°C.
5. The next stages are simply to stagger the cooking of the other ingredients to build up a wonderful tray of festive turkey delight.
6. After the first hour, the skin will have started to colour and the fat will have rendered from the bird, plus those other fats that we seasoned the turkey with. Remove the turkey from the BBQ/oven and place the parboiled potatoes around the edge of the turkey and lightly spoon over the flavoursome fats, place the tray back into the BBQ/oven for a further hour.
7. Once the second hour timer has gone off, scatter around the pigs in blankets, parsnips and carrots, again basting the bird and the newly added items in the cooking juices and fats.
8. Pop the turkey tray back into the oven for the final hour.
9. Once the turkey is cooked, remove from the BBQ/oven and wrap the bird loosely in tin foil.
10. Rest for at least half the cooking time of the meat, which in this case would be 1.5 hours, but if you are like me and impatient, 30-40 minutes will suffice.
11. Before carving the turkey, flash the potatoes vegetables and pigs in blankets in the BBQ/oven till piping hot.
12. To serve, spoon the veggies and pigs in blankets in serving bowls, then carve the turkey and serve on a festive platter or, if you can’t be bothered with all that, just feel free to place the tray with the turkey and veggies in the middle of the table and show off your carving skills in front of your family.
13. Don’t forget the gravy!
Just a side tip, while the turkey is resting, roast up some sprouts, bacon and chestnuts in a separate pan or tray.
More Recipes Ideas
Method
1. Put the turkey in a generous-sized oven tray with semi-deep sides.
2. Drizzle with the melted butter and duck fat, then, with your hands or a pastry brush, spread the fat all over the bird. Season the bird well with salt all over. Press the sage and thyme into the turkey cavity, this will give a wonderfully aromatic herby flavour to the turkey as the herbs bake and steam inside.
3. Place the tray directly into the preheated BBQ/oven for 3-3 ½ hours, but ideally press a Meater probe directly in to the thickest part of the flesh in-between the thigh and breast. For anyone with a different sized bird, the rule with turkey roasting time is 30-40 minutes per kg.
4. Set your probe temperature to 70°C.
5. The next stages are simply to stagger the cooking of the other ingredients to build up a wonderful tray of festive turkey delight.
6. After the first hour, the skin will have started to colour and the fat will have rendered from the bird, plus those other fats that we seasoned the turkey with. Remove the turkey from the BBQ/oven and place the parboiled potatoes around the edge of the turkey and lightly spoon over the flavoursome fats, place the tray back into the BBQ/oven for a further hour.
7. Once the second hour timer has gone off, scatter around the pigs in blankets, parsnips and carrots, again basting the bird and the newly added items in the cooking juices and fats.
8. Pop the turkey tray back into the oven for the final hour.
9. Once the turkey is cooked, remove from the BBQ/oven and wrap the bird loosely in tin foil.
10. Rest for at least half the cooking time of the meat, which in this case would be 1.5 hours, but if you are like me and impatient, 30-40 minutes will suffice.
11. Before carving the turkey, flash the potatoes vegetables and pigs in blankets in the BBQ/oven till piping hot.
12. To serve, spoon the veggies and pigs in blankets in serving bowls, then carve the turkey and serve on a festive platter or, if you can’t be bothered with all that, just feel free to place the tray with the turkey and veggies in the middle of the table and show off your carving skills in front of your family.
13. Don’t forget the gravy!
Just a side tip, while the turkey is resting, roast up some sprouts, bacon and chestnuts in a separate pan or tray.
