Paul's how to
TAKE IT OUT OF THE FRIDGE
and allow the bird to reach room temperature.
PRE-HEAT YOUR OVEN
to 375oF (350oF if fan assisted)
1. PLACE BREAST DOWN IN A LARGE ROASTING TIN
Cooking it upside down will keep the breast meat moist because the fat on the back of the bird trickles through to the breast.
Add salt & pepper to the back of the turkey add a cup of water, a peeled and chopped onion and the giblet pack in the roasting tin (without the grate).
Don't stuff the bird - cook your stuffing separately.
2. PUT IN THE OVEN WITH NO FOIL
Adding foil at any stage will steam the skin and poach the meat.
3. TURN THE TURKEY OVER
halfway through the cooking time to brown the breast - by holding the drumsticks. (It will be hot, so use oven gloves)
Season the breast with salt & pepper.
4. CHECK ITS TEMPERATURE
30 minutes before the end of the cooking time - by putting the complimentary thermometer half way through the thickest part of the breast.
When the needle hits 150oF it's done.
If it's not up to temperature, place back in the oven & check every 10 mins.
5. TAKE IT OUT OF THE OVEN
and leave for at least 30 minutes (preferably 60 minutes) before you carve it - it won't go cold.
Don't be tempted to cover it.
6. MAKE THE BEST TASTING GRAVY
Just skim any excess fat from the top of the stock and scrape in all the delicious sticky bits off the bottom of the roasting tin.
Re-heat the stock in a pan. It's done!
Don't be afraid! Just think of it as a big chicken