- 5kg turkey with giblets
- 3 onions
- 1 carrot
- 1 celery stick
- 1 bay leaf
- 6 peppercorns
- A drizzle of olive oil
- 150g soft butter
- 450ml cider
- 2 tbsp plain flour
Prep: 75 mins | Cook: 883 mins
1. Take the giblets out of the turkey. Pop them in a pan. Peel and halve an onion. Rinse and chop the carrot and celery. Add to the giblets with 1 bay leaf, 6 peppercorns and 500ml cold water.
2. Pop a lid on the pan. Bring to the boil. Once it’s boiling, turn the heat down. Simmer over a lowish heat for 2 hrs to make a giblet stock. Strain into a jug. You can do this the day before and keep the stock in the fridge.
3. Heat your oven to 190°C/Gas 5. Peel and finely slice the other two onions. Pop them in a roasting tin. Add a drizzle of olive oil and season.
4. Pop your turkey on top of the onions. Smear 125g of the butter all over the turkey, especially on the breast. Season. Pour 300ml cider into the tin. Cover loosely with foil, making sure the foil is sealed around the tin edges.
5. Pop the turkey in the oven on the middle shelf. Roast for 3 hrs 20 mins. For the final 40 mins, take the foil off the tin so the turkey will brown. Insert a skewer into one of the thighs. If the juices run clear, it’s ready.
6. Transfer to a board. Wrap loosely in foil. Rest for 1 hr. Spoon the onions out of the tin. Pop them in a bowl. Pour the juices into a measuring jug.
7. Leave the juices for 15 mins so the fat rises to the surface. Skim off the fat. Pour in enough of the giblet stock to make 600ml. Top up with 150ml more cider. Melt 25g butter in a pan. Stir in the flour. Cook and stir for 2 mins.
Slowly whisk in the stock. Bring to the boil. Turn the heat down. Simmer for 5-10 mins till the gravy is thick. Stir the onions back in. Taste and adjust the seasoning. Serve the gravy with the roast turkey and the cranberry sauce. For the recipe click here.