Roast Turkey

Serves 8

Delicious served with roast garlic, red onion and potatoes.


  • 4kg whole turkey
  • 2 tbsp olive oil
  • 250ml chicken stock
  • A few rosemary sprigs, optional


  1. Preheat the oven to 180°C/350°F.
  2. Tie the legs with kitchen string and tuck the wings under the turkey. Tuck the rosemary sprigs behind the legs, if required.
  3. Place onto a wire rack in a large roasting tin. Brush with the oil and pour the stock into the tin. Cover with two layers of oiled foil roast for 2½ hours. Uncover and brush with the pan juices.
  4. Roast, uncovered for 30 minutes or until browned all over and cooked through. Remove the turkey from the pan, remove the string and discard.
  5. Stand for 20 minutes before carving.

Tip: Use the pan juices to make delicious turkey gravy.