Traditional Roast Turkey
Traditional roast turkey in the Halogen oven
Cooking time – 12-14 mins per lb
Ingredients:
- 5.5 kg turkey
- 125g butter softened
- 1 pack sliced pancetta/streaky bacon
- 200 ml water
- 200 ml white wine
- 1 onion peeled and halved
- 1 lemon zested then halved
- 1 orange zested then halved
- small bunch of rosemary
- small bunch of thyme
Method:
1. Remove the giblets from inside the turkey.
2. Chop half the rosemary and thyme leaves finely and add to the softened butter along with the orange and lemon zest.
3. Spread butter all over the turkey, season very well then lay the slices of pancetta or bacon over the turkey.
4. Push the remaining herbs, orange and lemon halves and half of the onion into the turkey cavity.
5. Place some roughly chopped veg such as onions or carrots in a large roasting tin (making sure it fits in your oven) for the turkey to sit on.
6. Pour the white wine and water around the turkey.
7. Cover and seal the roasting tin with foil.
8. Cook for the calculated time, in this case 1 hour 17 minutes at 220°C on low rack.
9. Removing the foil for the last 10 mins to allow the skin to crisp up.
10. The turkey can now be left covered in a warm place to rest for between 30-45 mins.
Posted on 12/12/2009
