Classic roast turkey with red wine baste

Recipe uploaded by

Sara Buenfeld

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Everyone would make this again

Recipe by Sara Buenfeld

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Tested

1. Heat oven to 190C/fan 170C/gas 5. Put the onion and a large sprig of bay in the cavity between the legs (drumsticks). Now pack half the stuffing into the neck end, pushing it towards the breast. Secure the neck skin in position with skewers and tie the turkey legs together at the top of the drumsticks to give a neat shape. Weigh the turkey and calculate cooking time at 20 mins per kilo, plus 90 mins. (You may need to use your bathroom scales.)
2. Put a large sheet of extra-wide foil in a large roasting tin, then put the turkey on top. Smear the breast with the butter, grate over half the nutmeg and season well. Cover the breast with bacon, pour over the wine, then loosely bring up the foil and seal well to make a parcel.
3. Roast in the oven, then 90 mins before the end of cooking, open the foil, discard the bacon, and drain off excess fat from the tin. Leaving the foil open, return the turkey to the oven to brown, basting with the juices several times. Then 30 mins before the end of cooking, put the sausage skewers (see link, right) and stuffing of your choice around the turkey or cook in a separate lightly oiled tin.
4. To test whether the turkey is cooked, push a skewer into the thickest part of the thigh - the juices should run clear. If they are pinkish, cook for 15 mins more, then test again. Transfer the turkey, stuffings and sausages to a platter, cover with foil, then a couple of tea towels and allow to rest for up to 30 mins before carving. This gives the juices time to settle back into the meat, ensuring that the turkey will be juicy. Garnish with sprigs of bay.

Per serving

476 kcalories, protein 74g, carbohydrate 0g, fat 19 g, saturated fat 7g, fibre 0g, salt 0.69 g

Latest comments and suggestions

• Samantha

  25 November 2007

  Samantha commented on this recipe

  I made this turkey recipe last Christmas and it was fantastic. My family said it was the best they'd ever had. I'll be using it again this year, I daren't try a different one in case it's awful.

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• Phil

  30 December 2007

  Phil rated and commented on this recipe

  

  A wonderful recipe. Probably the best turkey I've ever cooked. I'll be doing this one again!

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Ingredients

• 1 onion , quartered
• fresh bay leaves , to flavour and serve
• 4.5-5.6kg/10-12lb Bronze turkey , giblets removed
• 1 quantity of stuffing
• 85g butter , softened
• 1 whole nutmeg
• 10 rashers streaky bacon
• glass red wine , such as Merlot

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Difficulty and servings

Serves 8 - 10

Preperation and cooking times

Prep 20 mins

Cook 3 hrs min 3 hrs 30 mins

Ingredients

• 1 onion , quartered
• fresh bay leaves , to flavour and serve
• 4.5-5.6kg/10-12lb Bronze turkey , giblets removed
• 1 quantity of stuffing
• 85g butter , softened
• 1 whole nutmeg
• 10 rashers streaky bacon
• glass red wine , such as Merlot

Per serving

476 kcalories, protein 74g, carbohydrate 0g, fat 19 g, saturated fat 7g, fibre 0g, salt 0.69 g

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