Be sure to treat your turkey as you would any poultry. Handle on a isolated work area and use separate utensils to the rest of the your Christmas preparations. Wash your hands with cold soapy water before and after.
5 – 6kg/11-13lb medium-sized Crowe’s Farm Bronze turkey
250g/9oz Avonmore butter, softened
O Hanlon Herbs Rosemary and Thyme, chopped
Salt and pepper
2 carrots/ 2 onions chopped
1 X Herb and Onion Stuffing (Make ahead)
Pre-heat the oven to 180C.
Weigh the turkey, and calculate 40 minutes cooking per kg. With clean rubber gloves and some dry kitchen paper clean the inside of the turkey.
Place the turkey on a large tray.
In a pyrex bowl, mix the softened butter, with the chopped herbs and salt and pepper. Use your fingers to gently separate the turkey skin from the crown and leg. Spread the softened herb butter under the skin as much as possible. Smooth the skin back over.
Fill the cavity with the Onion and Herbs Stuffing.
Sprinkle the base of the tray with the chopped carrots and onions. This will help make delicious gravy later.
Finally cover with a little foil to protect the skin and keep in moisture. Your turkey is ready to go in the oven. Roast according to the calculated times. 20 minutes before the end of cooking, remove the foil and turn up the temperature to 220C. This will ensure a crisp skin.
Remove the turkey from the oven. To test that the turkey is cooked, pierce the centre of the crown with a skewer, push down with a spoon, and ensure that the juices run clear. If you start to carve the turkey and find any pink, return to the oven and cook for a further 20 minutes.