Recipes
Roast turkey with gravy
There's no need to get in a flap over cooking the main attraction - this recipe couldn't be simpler
There's no need to get in a flap over cooking the main attraction - this recipe couldn't be simpler
(42 votes)
Cook: 3 Hours 9 Mins
Serves: 10
Nutritional Information
Each 323g serving contains
Energy
1702kj
407kcal
1702kj
407kcal
20%
Fat
17.1g
17.1g
Med
24%
24%
Saturates
8.7g
8.7g
Med
44%
44%
Sugars
2.3g
2.3g
Low
3%
3%
Salt
1.29g
1.29g
Med
22%
22%
of your reference intake.
Typical energy values per 100g:
527kj/126kcal
Typical energy values per 100g:
527kj/126kcal
Ingredients
1x 5kg ASDA Butchers Selection turkey
750ml chicken stock
500ml white wine
1 bunch of thyme
3 large onions, quartered
100g of unsalted butter
1tbsp of Bovril or Marmite yeast extract
25g plain flour
25g of additional butter
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
In a large heavy roasting tin, scatter the onions and thyme, pour in the stock and wine, then sit the turkey on top.
3
Dot the turkey in butter and season.
4
Cover the whole tin in baking paper and then very tightly in foil.
5
Place in the oven for 2 hrs, remove foil and cook for a further 30 mins. Pierce the thigh with a skewer – if the juices run clear, it’s cooked, if they’re pink, return to the oven for another 15 mins and keep checking until done.
6
Place the turkey onto a warm plate and rest for 30 mins.
7
To make the gravy: Drain all juices from the turkey roasting tray into a clean saucepan.
8
Add 1tbsp of Bovril or Marmite yeast extract.
9
Bring to the boil and reduce.
10
To thicken, add 25g softened butter to another pan with 25g plain flour and mix together to form a paste. Then whisk into the gravy.