Traditional Roast Turkey

Tradtitional roast turkey is everyone's favourite at Christmas! Follow our simple step by step guide on how to cook turkey without the fuss.

Prep
5 mins
Cook
Weight dependent

Ingredients

  • Gressingham Free Range Turkey

Method

Roast Turkey

  1. Oven cook from chilled. For best results, remove from refrigeratpr for 1 hour prior to cooking. Preheat oven to 200°C, Fan 180°C, Gas Mark 6. Remove all packaging.
  2. Remove giblet bag and neck from body cavity and place to one side.
  3. For cook time, please see the weight label on the front of the bag (cook time is calculated by the weight of the turkey- 20 minutes per kg + 70 minutes)
  4. Place the turkey into a deep roasting tray and add 500ml of water to the tray around the bird. Season with salt and pepper, if desired.
  5. Cook in the centre of the oven for 45 minutes. After 45 minutes baste the turkey and reduce the oven temperature to 160oC, Fan 140oC, Gas Mark 3.
  6. Once cooked, remove from the oven and check the turkey is piping hot throughout and the juices run clear. If juices are pink return the turkey to the oven for a further 15 minutes and recheck.
  7. Cover with foil and allow to rest for 30 minutes before carving. This retains more of the juices for a more succulent meat.
  8. All cooking appliances vary in performance, these are guidelines only. Always check that the turkey is piping hot and that the juices run clear before serving.
Email recipe

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.