This fast roasting method retains the flavour and moisture of the turkey perfectly. It also allows you to cook all your accompaniments whilst the turkey is resting.
Serves 12
1 x 6kg turkey at room temperature
1 onion, peeled
1 potato, peeled
Handful fresh parsley
Handful fresh thyme
Handful fresh rosemary
300g butter, softened
Preparation Time: 15 minutes. Cooking Time: 3 hours and 40 minutes.
Prior to cooking, your turkey is best bought to room temperature, if previously frozen defrost thoroughly in the fridge.
1. Remove any string from the turkey to allow heat to circulate properly. Carefully slip your fingers between the breast and the skin at the neck end and loosen the skin to create a pocket on the breast, leaving the skin attached at the cavity end.
2. Slip half of the softened butter under the skin to cover the breast meat. Stuff the cavity of the turkey with the onion, potato, parsley, thyme and rosemary. Smear the remaining butter over the turkey.
3. Line a large AGA Roasting Tin with Bake-o-Glide and place the turkey on top. Use a large sheet of foil to tent the whole bird and prevent over-browning.
4. Place in the oven. CAST OVEN: Slide the roasting tin onto the lowest set of runners in the roasting oven or oven on R8 setting. FAN OVEN: preheated to R6/180C/350F. Cook for 2 hours. Baste well every hour.
5. After 2 hours remove the foil and return the bird to the oven for 30 minutes to brown and crisp the skin. The turkey is cooked when the juices run clear. The thickest part of the thigh should reach 75°C/167°F.
6. Take the turkey out of the oven, cover with foil and a clean tea towel to retain heat and moisture and allow to rest for at least 20 minutes before carving.
