Christmas Roast Turkey (Full Method)

Ingredients

• 5–5.5kg bronze turkey, patted dry
• 200g unsalted butter, softened
• 30g fresh sage, finely chopped
• 20g fresh thyme, finely chopped
• 10g sea salt
• 5g white pepper
• 2 medium yellow onions, quartered
• 2 celery stalks, cut into 5cm pieces
• 1 carrot, cut into 5cm pieces
• 200ml dry white wine
• 1 litre chicken or turkey stock
• 50ml extra virgin olive oil

Method

1. 1
   Position oven rack to lower-middle position; preheat to 180°C.
2. 2
   Combine softened butter with sage, thyme, salt, and white pepper; rub under and over turkey skin, working carefully to avoid tearing.
3. 3
   Stuff main cavity with onion quarters, celery, and carrot; tie legs with kitchen twine.
4. 4
   Place turkey breast-side up on a roasting rack in a large roasting pan; brush skin with olive oil.
5. 5
   Roast 13–15 minutes per 500g (approximately 3 hours 15 minutes for a 5kg bird), basting with pan juices every 30 minutes.
6. 6
   Transfer to a warm resting plate; tent loosely with foil and rest 20–25 minutes before carving.
7. 7
   Pour pan drippings into a saucepan; deglaze roasting pan with white wine over medium heat, scraping up browned bits.
8. 8
   Strain pan liquid; whisk in turkey stock and simmer 5 minutes; season with salt and pepper. Serve gravy alongside carved turkey.