The perfect roast turkey
Turkey wasn't always the star of the Christmas feast in the UK, or France for that matter. Originally it was boar and, through the 16th and 17th centuries, it was goose for the average family and peacock or swan for the rich! But for most of the time since the 16th century and the days of King Henry VIII, it's been all about the turkey. If this is your first time cooking the Christmas turkey, the quality of the bird is crucial. Try to buy the best organic or at least free-range bird that you can
- Time: 100 min
- Servings: 8
Source: Raymond Blanc OBE
Ingredients
- Bronze turkey, free range / organic, wishbone remove, thawed to 16’c
- Turkey neck, chopped into 3cm pieces
- Turkey wings, chopped into 3cm pieces
- Rapeseed oil
- Butter, unsalted, room temperature
- pinches Sea salt
- pinches White pepper, freshly ground
- Water
- Arrowroot, diluted in 15ml cold water