The Classic Roast Turkey
This is a classic take on the traditional Christmas turkey, you could add different vegetables and herbs if you like here, or even add some garlic, though it isn't required. You'll need a deep roasting tin (pan) with a rack (to set the bird on) and a snug fitting lid, as well as a turkey baster and a meat thermometer.
If you need to make a lot of gravy combine some extra chicken or turkey stock with the pan juices and cream, and up the about of starch as needed. I like to make my gravy in the roasting pan once the turkey is finished cooking. I place the pan on the stove top (hob) and stir in all my ingredients, tasting as I go along for just the right Christmasy flavour.
The Classic Roast Turkey
1 12 pound turkey, thawed (if your turkey comes with its giblets make sure that you remove the plastic bag with them inside the cavity of the bird, you can either save them to put in your gravy or stuffing, toss them in the freezer for future use or discard them – or cook them up for your dog or cat who will love you for it!)
1 bunch fresh sage
1 bunch fresh rosemary
1 bunch fresh thyme
2 cups worth of peeled and chopped carrots
1 cup (or more if you like) or washed and chopped celery (omit if you are sensitive to oxalates)
2 cups of peeled and quartered onions or equal amounts of shallots (optional)
1 cup of heavy cream (you can omit this and use stock instead)
½ cup unsalted butter (you can also use about 1/3 of olive oil instead)
½ cup water
3 tbsp of flour or corn starch
Kosher or sea salt and freshly cracked black pepper (both optional)
Adjust the racks in your oven so that you can fit in the turkey roasting pan, and set the oven to 325°F.
Dry off any moisture from your turkey and rub the inside cavity with about 1 ½ tbs of kosher salt, and a hint of black pepper (if using). Place the half of the onions and all but a few sprigs from each of the herbs inside the turkey's cavity. Truss the turkey's legs and wings (tie them with kitchen or butcher's string), and put a piece of tin foil on the tip of each wing, this will help prevent it from burning before the bird is cooked through.
Put the chopped celery, carrots and onions as well as any remaining herbs in the bottom of the roasting pan. I like to add a few tbsp of water to the vegetables, just to get keep them moist from the get-go.
Next rub the turkey all over with butter (you can slide a little butter under the skin to help make it even juicer and golden when cooked. Put the turkey on the rack in the roasting tin, breast side facing upwards.
Put the roasting tin in the preheated oven and cover with the lid. Baste the turkey ever 45 minutes after the fist 90 minutes or so. Depending on your oven the turkey will need at least 3 hours (it need to reach at least 160 when the meat thermometer is inserted into the deepest part of the turkey's thigh, but be careful not to hit the bone as that will throw off the reading).
When the turkey has reached an internal temperature of at least 160°F, remove the lid and increase the temperature of the oven to 400°F. Cook for a further 25-30 minutes, or until the skin is a deep, even golden hue. And the meat thermometer, inserted into the depth of the turkey's thigh now reads at least 175°F and it's juices run golden to clear when pricked with a skewer.
Remove the turkey from the oven, allow to cool in the roasting tin, uncovered for 10 minutes before you carefully transfer it to a cutting board (or other surface where it is safe to carve it on). Allow to cool and firm up for 20 minutes before you can it. Serve the carved turkey once the gravy is cooked.
To make the gravy remove the vegetables from the roasting tin and transfer to serving platters or bowls. Place the roasting tin on the stove top (hob) and add the water. With a wooden spoon scrap up all the bits of roast turkey drippings from the bottom of the pan, so as to incorporate them into your gravy.
Combine the flour and cream together in a small mixing bowl (or a mug, that's what I tend to do) and once the flour (or corn starch) is dissolved swiftly whisk in a few spoonfuls of turkey juices to help heat it up before you add the cream and flour mix to the pan with the turkey juices and water. Whisk the cream into the pan's contents and season to taste (I like to add a pinch of ground sage and a little onion powder to my gravy when making this type of turkey).
Simmer over medium heat for at least 15 minutes stirring oven to prevent it from possibly scorching to the bottom of the roasting pan. Pour into a gravy boat or pitcher as needed and serve at the table with the carved turkey and roast vegetables.
Serves 8-10 people