Recipes

Most of you will know that Doreen is my mother-in-law from heaven. After you’ve spoken with her just a couple of minutes, you’ll see what I mean. Her background in cooking and roasting turkey is hugely important to her, so the process gets a lot of “doting” love.

1. Unpack the giblets and neck. Rinse and wipe out the cavity ; sprinkle with salt and pepper. Fill the neck and body with your favourite stuffing, (ours is good)!

2. Truss the turkey by using skewers to fasten the neck skin to the back. Tie the legs together at the bottom with some butcher string.

3. Place the bird breast side-up in a large roasting pan. Brush it with melted butter, or alternatively, oil. Lightly salt and pepper the entire bird from nose to tail. Add about ½ to ¾ cup of chicken or turkey stock to the pan at this point. If your roasting pan does not have a lid that is tight fitting, make a tent with foil.

4. Start roasting at 400F for 15 minutes, then reduce to 350F for the remaining time. Remove foil and add more chicken stock to the bottom of the pan as needed. Baste often with drippings for  the last hour or until the litle pop-up thermometer “pops”  and the bird is golden brown. In a nutshell, you “steam” the turkey for the first while and then you open-roast it.

5. Let the bird stand for about 15 minutes before you carve it. This is to allow the heat to “even” out in the bird and so that you dont burn yourself carving it.