Category: Turkey
Fresh whole turkey, perfect for Christmas, festive gatherings, or a grand Sunday roast. Feeds a large family with plenty of leftovers.
Price: from €9.00/kg
Remove the turkey from the fridge 2 hours before cooking to bring to room temperature. Pat the skin completely dry with kitchen paper. Rub softened butter mixed with salt, pepper, and Verstegen Poultry Seasoning all over and under the skin. Place a halved lemon, a quartered onion, fresh sage, thyme, and rosemary sprigs inside the cavity. Tie the legs together with butcher's twine and tuck the wing tips under. Place on a bed of roughly chopped vegetables in a large roasting tin. Roast at 180°C for 20 minutes per kg plus 70 minutes. Baste every 45 minutes with the pan juices. Cover loosely with foil if the skin is browning too quickly. The turkey is done when the internal temperature reaches 75°C at the thickest part of the thigh. Rest for at least 30 minutes before carving - this is essential for juicy meat. Use the pan drippings to make a rich gravy with a splash of white wine.