Christmas turkey with homemade gravy and pork and onion stuffing

Prep time: min
Total time: min
serves 10
11 lb
Certified Humane® turkey
5 kg
olive oil
sea salt and freshly ground black pepper
1/2 cup
unsalted butter, softened
4
cloves of garlic
1
lemon
a few sprigs of fresh thyme
a few sprigs of fresh rosemary
2
onions
2
sticks of celery
2
carrots
a couple of sprigs of fresh sage
3
clementines or mandarins
FOR THE GRAVY:
4 1/4 cups
organic chicken stock
2 tbsp
plain flour
red wine
calories
611
fat
27.2 g
saturated fat
7.5 g
carbs
7.7 g
sugar
5.1 g

Directions

  1. Get the turkey out of the fridge around 1 hour in advance and allow to come up to room temperature. Meanwhile, preheat the oven to max temperature.

  2. Rinse the turkey under the cold tap, then pat it dry, inside and out, with paper towels. Place the butter into a bowl. Peel, finely chop and add the garlic, then add the lemon zest. Pick and roughly chop the thyme and rosemary leaves, then add to the bowl with a pinch of salt and pepper. Mix well to combine. Push your finger and thumb between the skin and the flesh around the main cavity of the turkey to make a gap, then use a spatula to push in the butter. Squash the skin back down and use your hands to smooth and spread the butter under the skin. (If you have any stuffing, use it here. Open up the neck cavity and pack in a handful of stuffing). Pull the skin over the cavity and tuck it under the bird.

  3. Drizzle with olive oil and a good pinch of salt and pepper, then rub this into the meat. Cut the zested lemon in half and place into the empty cavity. Peel and roughly chop the onions, trim and roughly chop the celery and roughly chop the carrots. Place the veggies in a large roasting tray, then place the turkey on top. Cover with tin foil and place in the hot oven. Immediately reduce to 180°C/350°F. Cook for 35 to 40 minutes per kilo. The 5kg/11lb bird in this recipe will take about 3 to 3½ hours.

  4. Check your turkey every 30 minutes or so – spoon over any juices from the bottom of the tray to keep it juicy. After 2½ hours, remove the foil so the skin crisps up. Thirty minutes before the turkey is ready, mix the sage leaves with olive oil and scatter over the bird. Halve the clementines and add to the tray and leave in for the remaining cooking time.

  5. To check the turkey is cooked, stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it’s ready. If not, cook it for a bit longer then check again. Once done, transfer the turkey to a serving platter and turn the oven up to 200ºC/400ºF. Cover the turkey with tin foil and two clean tea towels to keep it warm. Leave to rest for about 30 minutes.

  6. To make the gravy, warm the stock in a pan on a medium heat. Skim most of the fat away from the roasting tray, then stir in the flour, using a wooden spoon to scrape up all the sticky bits from the bottom. Place on a medium heat and add a splash of red wine. Once that has cooked away, pour in the stock, bring it all to the boil, then reduce to a medium heat and simmer for 15 to 20 minutes until you get a good consistency. Carefully pour the gravy through a sieve into a serving jug, using a spoon to push all that goodness through. Discard anything left in the sieve. Carve your turkey in the kitchen or at the table, and serve with the gravy and all the usual trimmings.

Tip

Jamie's tip: The best bit of advice I can give you is to buy a good meat thermometer to make sure your turkey is cooked through. Along with the checks I’ve given you in the recipe, stick the thermometer into the thickest part of the breast and the deepest part of the thigh – when the temperature reaches at least 72ºC/165F, the turkey is ready to come out.