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Stuffed turkey: 4-5 kg turkey, giblets removed (to use in stock)
Rinse the turkey with water, tap dry and place onto a chopping board. Put the chestnut stuffing in the neck end of the turkey until it is completely filled.
Use a string to close the turkey by crossing the legs and tying them with the string.
Season the turkey with salt and pepper, place them onto a tray and cook in the oven at 150 – 170C (see below table).
Ovens vary, so always test your turkey to make sure it is thoroughly cooked.
Pierce the thickest part – this is usually the leg of a whole turkey – with a skewer or sharp pointed knife and hold a spoon underneath to catch the juices as they run out. If they are clear the turkey is done. If they are pink it needs further cooking.
Allow the turkey to stand for 15-20 minutes in a warm place – it won’t go cold and will be easier to carve.
3.5kg (7lb 11oz) 2hrs 20mins
4kg (8lb 13oz) 2hrs 50mins
4.5kg (9lb 15oz) 3hrs
Roast potatoes:
Ingredients: Six large potatoes (cut into quarters),
two tablespoons vegetable oil, one teaspoon salt,
1/2 teaspoon freshly ground black pepper, 1/2 teaspoon fresh thyme.
Preheat oven to 250C.
Cut the potatoes lengthwise into six equal size wedges.
Place potatoes in a large roasting pan and toss with oil, salt, pepper, and thyme until they are evenly coated.
Spread out potatoes in a single layer.
Bake in preheated oven for 20 minutes, stirring occasionally.
Cranberry Sauce:
Ingredients: 200 g sugar, 250 ml orange juice,
400g fresh or frozen cranberries.
Wash and pick over cranberries.
In a saucepan bring to a boil orange juice and sugar, stirring to dissolve sugar.
Add cranberries, return to boil.
Reduce heat, simmer for 10 minutes or until cranberries burst.
Remove from heat.
Cool completely at room temperature and then chill in refrigerator.
Cranberry sauce will thicken as it cools.
