- 4-5kg organic turkey with giblets
- 1 leek
- 1 carrot
- 1 tbsp sugar
- 1 bouquet garni
- 130g cranberry & apple stuffing mix
- 80g butter
- 2 garlic cloves
- 2 tbsp cornflour
- 4 onions
- A jar of cranberry sauce
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.2ltrs + 500ml + 200ml boiling water
2 hrs before you want to roast your turkey, take it out of the fridge and let it stand somewhere safe so it can come to room temperature. Take the giblets out of the turkey, and rinse them.
While the turkey comes to room temperature, Fill your kettle and boil it. Peel and finely chop the onions. Rinse the leek well under a cold tap. Trim the roots and top 5cm off the leek and thinly slice it. Trim and peel the carrot, and dice into small pieces. Peel and thinly slice the garlic cloves. Pop the chopped veg aside to make the gravy. Pop 50g butter into a medium pan and warm to a medium-high heat. Add the giblets and season with salt and pepper. Fry for 3-4 mins, turning, till browned.
Slide the chopped onions, leek, carrot and garlic into the pan with the giblets. Add the bouquet garni and reduce the heat to medium. Fry the veg and giblets for 30 mins, stirring occasionally, till very soft. When the veg is soft, stir in 1 tbsp sugar and cook for a further 5 mins, till the veg is sticky. Pour 1.2ltrs of boiling water into the pan and bring to the boil, then reduce to a gentle simmer for 45 mins.
While the gravy simmers, heat your oven to 180°C/Fan 160°C/Gas 4. Weigh your turkey to check how much it weighs exactly. Pop it into a large roasting tin, breast-side down. Pour 500ml boiling water around (but not over) the turkey. Season with a little salt and pepper. Put the turkey in the oven on the middle shelf. Roast for 1 hr (this is the same, whether your bird weighs nearer 4kg or 5kg).
After 1 hr, take the turkey out of the oven and carefully turn it over so it’s breast-side up (make sure to protect your hands from the heat and have some sturdy spatulas to help with turning it). Season the turkey again. Use a sharp knife or skewer to slice right through the skin between the leg and breast to allow the juices to drain out and the thighs to cook. Top up the liquid in the tin with 250ml boiling water.
Return the turkey to the oven and roast for another 1 hr. If your turkey is closer to 4kg, then you only need to roast it for 45 mins more.
When the turkey has 40 mins remaining, make the cranberry stuffing. Open the packet and pour the contents into a bowl. Add 30g butter (save the rest of the butter for the gravy) and pour over 200ml boiling water. Stir well and let stand for 5 mins. Scoop the stuffing into a small ovenproof dish and roast for 25-30 mins till browned and crisp. Remove from the oven and cover with foil. Set aside to keep warm.
Meanwhile, finish the gravy. Pour the gravy through a heatproof sieve into a jug or bowl. Pour the gravy into a clean pan, leaving about 100ml in the jug. Stir the cornflour into the jug to dissolve it, then pour it into the gravy in the pan. Stir well and cook on a low heat for 10-15 mins till it has thickened. Taste and add salt and pepper if you think it needs it. Pop a lid on the gravy pan and set aside to reheat just before serving.
To check the turkey is ready, insert a skewer into one of thighs. If the juices run clear, it’s ready. Transfer the turkey to a board. Wrap loosely in foil and rest for 1 hr. Pour the roasting tin juices into a measuring jug. Let it sit for 15-30 mins so the fat rises to the surface. Skim off the fat. Pour the roasting juices into the gravy, stir well then reheat. Taste the gravy and add more salt or pepper if needed. Serve the roast turkey with the gravy and cranberry stuffing.
Your KellyBronze® turkey needs less time to cook than standard supermarket turkeys because of the way it has been reared. KellyBronze® turkeys are more mature than standard turkeys, so there is more fat marbling the meat. This fat conducts the heat through the bird more effectively. They are also safer to cook at a lower temperature, and to eat with a little colour in the flesh because the way the turkeys are cared for reduces the risk of them picking up bacteria. However, the most important thing when roasting your turkey is to check the internal temperature, so we’ve included a meat thermometer with your bird. Insert it into the thickest part of the meat (the thigh) when you’ve turned your turkey over. When the thermometer hits 60°C, take the turkey out of the oven and leave it to rest – but do not take the thermometer out. The turkey will continue to cook while it’s resting, so the thermometer should hit 65°C. This will give you juicy meat still with a hint of colour to the flesh. If you prefer your turkey a little more well done, let the it come to 65°C in the oven, so it reaches 70°C when it’s resting.
You can leave the skin on the turkey while it rests, or make crispy turkey skin crackling with it. Just peel the skin off the breast and legs, and lay the skin flat on a baking tray. Slide it back into the oven and roast for 10-15 mins till it’s crisp and crunchy.
Your turkey will weigh between 4kg and 5kg. For a 4kg turkey, the total cooking time is 1 hr 45 mins. For a 5kg turkey, it will take 2 hrs. For both weights, let the turkey rest for 1 hr afterwards, so it can keep cooking and reach the right temperature – the important thing is to keep your eye on the thermometer. That’s how you’ll know your bird is ready.