Here’s to a delicious turkey Christmas dinner
Remove the bird from the fridge and leave it to stand at room temperature for 2 hours before cooking. Place the turkey, breast down, in a roasting tin and season the back of the bird with salt and pepper. Most of the fat deposits are on the back of the bird which will percolate through the breast allowing the turkey to cook in its own juices.
Place a large peeled onion in the cavity for extra flavour (why not even stud the onion with cloves and a bay leaf). We do not recommend stuffing the bird but to cook stuffing separately nor do we recommend using tin foil as this will result in a steamed skin rather than a crispy one.

Simply combine F Conisbee & Son sausagemeat with a packet stuffing mix (many varieties readily available) and add other ingredients as you wish such as mixed fruits or nuts. Form the mixture into balls or level out on to a greased baking tray and cook according to the instructions given.

Pre-heat the oven to 180?C (gas mark 4) before putting the turkey in the oven. If you have a fan assisted oven and cannot turn the fan off, reduce the temperature to 160?C. Turn the turkey over (to brown the breast) 30 minutes before the end of the cooking time. This is easily done by holding the end of the drumsticks with oven gloves or using large roasting forks (be careful of hot fat). Season the breast of the bird with salt and pepper and then insert your meat thermometer halfway through the thickest part of the breast and place back in the oven.
Check every 10 minutes until the correct temperature is reached (68°C) then remove from the oven and rest the bird. After resting, check again that the core temperature has reached at least 72°C.
To manually check, insert a skewer into the thigh and when the juices run clear remove from the oven. If the juices are pink, place the bird back in the oven and keep checking at 10 minute intervals.
Allow to stand for 30 to 60 minutes before carving.

  • Holding the wing by the tip, cut it at the mid section. Repeat with the other wing 2. Holding the leg by the end knuckle, cut through the skin between the leg and the body then twist off. Repeat with the other leg.
  • Using the knife’s tip, cut along the breast bone keeping the knife close to the bone until the breast is removed. Repeat steps 1-3 for the other side of the bird.
  • Slice the breast to suit.
  • Slice dark meat from the leg and wing.
  • Arrange the meat on a platter and pour the hot cooking juices over the sliced meat.
Allow the meat a few moments to soak up all the lovely juices before serving.