The turkey must roast

Roast turkey traditionally takes the place of pride on the Christmas table and rightly so, as a fattened turkey is between 5kgs and6 kgs, which combined with all the other dishes is enough to feed a hungry family. The neck and cavity of the bird is usually stuffed with one or two different stuffings which cook within the bird to make the dish more festive. You will need a clean piece of string to tie the turkey legs together, so as to help it keep its shape during roasting.
Grease a deep roasting tin, put the turkey in the centre, and surround it with peeled potatoes and whole carrots sliced into halves or thirds. Cook the vegetables by basting with the turkey juices and turning occasionally.

The roast turkey
Ingredients
One 5 or 6 kg dressed turkey
450g herb and butter stuffing
1.5 kg spicy sausage stuffing
3-4 pieces bacon – optional
Butter or oil for basting
1 tbsp Royco
1 tsp salt

STEP-BY-STEP
STEP 1: Stuff the neck of the turkey with the herb and butter stuffing and stuff the body cavity with the spicy sausage stuffing.

STEP 2: Lightly rub the salt, Royco and butter or oil all over the turkey. Draw the legs of the turkey as close together as they can get and tie with a clean piece of string.

STEP 3: If using bacon, lay the pieces over the breast. Roast in a hot oven, 220 C/ Gas 7 for 15-20 mins, and then reduce to 180C/ Gas 4. Baste frequently.

STEP 4: Remove bacon and allow the breast to brown. If breast seems to be browning too fast, cover with a piece of foil paper, so that it gets ready with rest of the turkey.

STEP 5: The turkey is done when the thickest parts give a clear liquid without any blood, when pricked. Cut and remove the string and serve hot on a large platter surrounded by the roast potatoes and carrots.