Page 435 - YC Cooking School

7. Once the skin has come loose, carefully place the stuffing between the breast meat

and skin as well as the section where the legs and breast meet.
8. When you’re satisfied that the turkey is plump enough and even on both sides, tuck
the flap of skin underneath the turkey and secure with toothpicks to avoid leakage.
9. Using a sharp knife stab the thighs and drumsticks in three places on each side.
10. Roll a small piece of streaky bacon and place it into each hole. Note: Don’t worry if it
peeps out slightly.
11. Tie the legs of the turkey together using string and place the entire bird onto your
prepared roasting tray.
12. If you want to be completely accurate with the cooking times, weigh your bird only
once stuffed. It will cook for 35-40 minutes per kg (2.2 pounds).

13. Rub the turkey all over with a little olive oil and season with salt and pepper.
14. Cover loosely with tin foil and place in the pre-heated oven.
15. Turn the temperature down to 180°C (356°F) and roast for the calculated time.
16. Remove the tin foil for the last hour of cooking to allow the turkey to brown. At this
point you can also baste the bird with all the juices from the tray and test the
temperature using a meat thermometer. Return to the oven and continue to roast
until the turkey is perfectly cooked. Note: It’s a good idea to baste every 30 minutes for
the final hour.

17. Once the turkey is cooked, remove it from oven.
18. Carefully lift the turkey, using carving forks and place it onto a warm platter.
19. Cover it with foil and two tea towels to keep it warm and allow it to rest for at least 30
minutes before carving. Note: This will give you time to make your accompaniments
and gravy.

For the roast potatoes

1. Preheat the oven to 180°C (356°F).

2. Place the potatoes in a large pot, cover them with cold water and add a good pinch of
salt.
3. Bring to the boil and cook for 6 minutes before straining.
4. Place the duck fat into a roasting tray and heat in the oven for about 10 minutes.
Note: Take care when transporting it, as the fat will now be piping hot.
5. Add the potatoes to the hot fat, making sure not to overcrowd the tray.
6. Cook for 30 to 40 minutes or until golden brown and crispy.
7. Remove from the oven, drain any leftover fat and season with salt.
8. Serve immediately alongside the turkey, gravy and butternut gratin.

For the gravy

1. To make the gravy, pour the juices from the roasting tray through a sieve, into a
saucepan and set aside for later.

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