Barkham Manor Farm

Remove the bird from the fridge, leave it to stand at room temperature for 2 hours before cooking.

Place the turkey, breast down, in a roasting tin and season the back of the bird with salt and pepper. Most of the fat deposits are on the back of the bird which will percolate through the breast allowing the turkey to cook in its own juices.

Place a large peeled onion in the cavity for extra flavour. We do not recommend stuffing the bird but to cook it separately. e do not recommend using tin foil as this will result in a steamed skin rather than a crispy one.

Pre-heat the oven to 180C (gas mark 4) before putting the turkey in the oven. If you have a fan assisted oven and cannot turn the fan off, reduce the temperature to 160C.

Turn the turkey over (to brown the breast) 30 minutes before then end of cooking time.This is easily done by holding the end of the drumsticks with oven gloves (be careful of hot fat).

next page