Kevin Dundons’s Christmas Turkey

14lb/ 6.5kg approx Turkey

250g Butter

3 tbsp Sage

1 medium sized onion

1 Lemon, peel cut into strips

Seasoning-Salt and Pepper

Stuffings:

400g homemade stuffing

Preheat the oven to 200C/400F/Gas Mark 6

On Christmas morning prepare to stuff your turkey with your prepared stuffings.

Soften the butter in a bowl add the lemon peel, sage and mix. Rub some butter underneath the turkey breast skin by lifting the skin gently with your hands and massaging the butter onto the flesh.

Place the sausage meat stuffing in the neck cavity and then line the cavity with some tin foil or parchment paper and loosely pack the sage stuffing into the bird. Don’t forget to weigh the turkey again with the stuffing enclosed.

Put the Turkey onto a large roasting tray and cover with some tin foil.

Place the turkey into the oven and reduce the oven temperature to 160˚C/325˚F/Gas mark 3.

Allocate 20 minutes per pound and then an additional 20-30 minutes in the oven.

Remove the foil from the turkey for the last 20 minutes of cooking and increase to oven temperature to 180˚C/350˚F/ gas mark 4.

When a skewer is inserted into the meat nearest the bone (ie-the Leg) the juices should run completely clear.

Allow the meat to rest when it comes out of the oven and carve as required.

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