Keeping It Traditional: Classic Roast Turkey with Tray Bake Stuffing

Recipes by Juliet Kennedy

This is amazing, because I’ve always believed you need about two days and a team of elves to make a Christmas turkey, but in my panic to have it ready for Bill (the photographer) and Sanaa, I discovered that whacking the heat up and sending a little prayer up can mean you have a perfectly cooked bird in just a few hours.

INGREDIENTS

• 7kg turkey

• Salt & pepper

• Olive oil

• A handful of herbs if you have them.

METHOD

1. Make sure your turkey is thoroughly defrosted (this can take a few days in the fridge). Heat the oven to about 250°C. Remove any giblets from the turkey. Rub the outside of the turkey with olive oil, salt and pepper, and make sure all of it is nicely lubricated with oil.

2. Push a handful of herbs into the cavity. Place in the oven for 2 – 2.5 hours. It’s done when the internal temp (in the thickest part of both the thigh and breast) is 75°C. Make certain they are both at temp. Sometimes the thighs take a bit longer. If you don’t have a thermometer, the best way to test is to push a skewer into these parts of the bird and watch the juices that come out. If it’s clear, the bird is ready. If there’s blood, leave it in for a little longer. When done, remove from oven. Cover completely with foil, and let rest 30-45 minutes before carving.

Photography by Kenyan Library

STUFFING INGREDIENTS

• 4 large onions

• 60ml sherry or marsala

• 100ml water

• Salt & pepper

• Half a loaf of sourdough bread, blitzed into breadcrumbs

• Thyme, oregano and sage leaves

• 120g pitted olives

METHOD

1. Heat the oven to 200°C. Slice the onions into thick rounds, and lay on a baking tray. Pour in the sherry and water, and give it a good grind of pepper and some salt. Cover with foil and bake in the oven for 60 – 90 minutes or until the onions are soft.

2. Take the foil off and cook for another 15 minutes. Then add in the breadcrumbs, herbs and olives, and scatter on top of the onions. Cook or another 20 minutes or so, or until golden. Serve with your turkey and trimmings.