SERVES 8 (5KG TURKEY)
PREPARATION 5 MINS
COOKING 3 HOURS 40 MINS
Turkey giblets (liver discarded)
1 onion, quartered
1 carrot
4 sprigs thyme
2 bay leaves
5-6kg (10-12lb) free-range bronze turkey
Lemon stuffing (click
here for recipe)
100g (3½oz) butter, softened
12-14 rashers smoked
streaky bacon
1. Up to 48 hours ahead
Make the stock, for the gravy, up to 2 days before cooking the turkey.
i) Remove the giblets from inside the bird and place them and the neck (but not the liver) in a saucepan with the onion, carrot, thyme and bay leaves. Add about a litre of water.
ii) Bring to the boil, then reduce the heat and simmer very gently for about 2 hours. Remove any surface scum.
iii) Strain, cool and refrigerate until you're ready to make the gravy.
2. Up to 24 hours ahead
Prepare and stuff the turkey up to 24 hours before it goes in the oven.
i) Gently work your fingers between the skin and breast to separate. Force a layer of stuffing about ½cm (¼in) thick into this space, covering all the breast. This allows the breast and leg meat to cook at the same time. Keep any remaining stuffing in the fridge, as it will be cooked in the oven later.
ii) Rub the skin of the breast with the softened butter and season well with salt and freshly ground black pepper. Lay the bacon in a single layer over the breast, then refrigerate until it's ready to go into the oven.
3. On Christmas Day
i) Take the turkey out of the fridge about an hour before cooking it, and place it in a large roasting tin.
ii) Heat the oven to 220ºC (gas mark 7) - make sure the oven has reached this temperature before putting the turkey in.
iii) Cover the roasting tin with a tent of foil, place it in the oven and cook for 30 minutes. Then reduce the heat to 160ºC (gas mark 2-3) and cook for 2 hours 45 minutes.
iv) About 30 minutes before the turkey is ready, increase the heat to 220ºC (gas mark 7) and remove the foil (but don't discard it) to allow the turkey to colour and crisp up nicely. Wrap any extra stuffing in the foil and put it in the oven.
v) Remove the turkey from the oven, transfer it to a large platter or roasting tray, but keep the original roasting tray to make the gravy in. Cover the turkey with foil and keep it in a warm place to rest for 40 minutes. This is the time to finish the vegetables and gravy, cook the trimmings and heat the bread sauce.