Page 433 - YC Cooking School

For the roasting tray

Neck and giblets from inside the turkey cavity (optional)
3 whole heads of garlic, sliced in half
2 onions, peeled and quartered
3 carrots, roughly chopped
3 sprigs rosemary
Wing tips from the turkey

For the turkey

1 x 4-5 kg free-range turkey, at room temperature (NB: Check course notes or turkey
packaging to calculate defrosting time)
1 Tbsp (15ml) salt
1-2 tsp (5-10ml) freshly ground black pepper
1 orange, quartered
3 rashers of whole streaky bacon, cut in half

Olive oil
Extra salt and freshly ground pepper

For the roast potatoes

10-12 medium potatoes, peeled, quartered and kept in cold water
2 heaped tablespoons of duck or goose fat
Salt

For the gravy

2 Tbsp (30ml) flour
1-2 cups (250ml-500ml) chicken stock
50g butter

Tools

Mixing bowl
Kitchen spoons
Frying pan
Microplane
Chopping board
Utility knife

Chef's knife
Roasting tray
Tooth picks

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