For a jaw dropping Christmas centrepiece, you can’t go past a traditional roast turkey, served with gravy made from the cooking juices.

Equipment Required

• Oven
• Saucepan

Ingredients

• 4.2kg free range turkey
• 3 carrots, peeled, coarsely chopped
• 100g butter
• 2 tsp Worcestershire sauce Gravy
• 3 cups (750ml) salt-reduced chicken stock
• 60g butter (use nuttelex for dairy free option)
• 1/3 cup (50g) corn flour (gluten free)

Method

1. Preheat oven to 180°C (160°C fan-forced). pat turkey dry with paper towel. Stuff turkey cavity with half the carrots, onions and celery. Tie turkey legs together with kitchen string. Place remaining carrots, onions and celery in a large roasting pan. Place turkey on a rack in the pan.
2. In a small saucepan over low heat, melt butter with Worcestershire sauce. Remove from heat. Brush some butter mixture all over turkey. Cover pan with foil. Roast turkey for 1 1/4 hours. Uncover and baste turkey with more butter mixture. Roast, uncovered, basting with butter mixture every 20 mins, for 1 1/4 to 1 1/2 hours or until an instant-read thermometer reads 66°C when inserted into thickest part of breast.
3. Transfer turkey to a carving board (don’t waste all the delicious goodness in the roasting pan) and let the turkey rest for 20 mins before carving.
4. Meanwhile, to make gravy, carefully pour liquid from the roasting pan into a small measuring cup. Set aside for 5 mins to allow fat to rise above juices. Spoon off fat, reserving pan juices.
5. Heat roasting pan over medium-high heat. Add reserved pan juices and stock. Bring to a simmer, stirring to scrape up brown bits. Strain and discard solids.
6. In a medium heavy saucepan over medium-high heat, swirl butter to melt. Add corn flour. Cook, stirring, for 2 mins. Whisk in stock mixture. Bring to a simmer. Simmer for 5 mins or until gravy thickens slightly. Season.
7. Carve turkey and serve with gravy.

Recipe Source

Goodwood Quality Meats