by Carol Larsson

Created on: October 22, 2010   Last Updated: October 25, 2010

Roasting, is the most traditional and popular way of cooking a whole turkey.

This is a simple, basic way to roast a turkey, you can add to it by using a flavored butters, different stuffing, in fact any thing you prefer.

Do you want to stuff your turkey?

You can cook the stuffing separately, if you do not want to stuff the turkey or if you want to serve more than one stuffing.

It is usually better to stuff the neck of the turkey rather than the large body cavity of the turkey. When you stuff the large body cavity the stuffing is difficult to serve, it adds no succulence to the breast and if you want to add extra flavor to the turkey, you can easily do this by adding a lemon, onion, an apple, a clove or two of garlic or herbs to the large cavity of the turkey. Not stuffing the large cavity has the added advantage of letting the heat penetrate the turkey more efficiently, cooking it faster, and with no worries about the stuffing not being thoroughly cooked.

How to stuff the neck end of your turkey

Starting at the neck end of your turkey gently push your hand between the skin and the breast meat until you have made a nice pocket. Put the previously prepared stuffing of your choice into the space you have created, gently but firmly pushing it into place. Just be careful not to break the skin as if you do the stuffing will escape when the turkey is cooked. Gently shape and mould the stuffing from the outside of the turkey to give it an even and well-balanced appearance. Tuck the loose flap of neck skin under the turkey and if needed secure with a small skewer.

In the large body cavity of the turkey place, one whole lemon cut in half and one small onion.

Remember to add the weight of the stuffing to the weight of the turkey before you calculate the cooking time of your turkey.

Turkey should be roasted in a preheated oven at 375f, 190c, gas mark 5,
for turkeys up to 14lbs (6.35 kilos) in weight, cook for 15 minutes a pound (500g) Plus 15 minutes.

Turkeys over 14lbs (6.35 kilos) in weight, cook for 10 minutes a pound (500g)
Plus an extra 10 minutes.

Place the prepared turkey in a large roasting tin. Rub the turkey with plenty of butter and cover loosely with a piece of foil, the foil prevents the turkey breast from browning to quickly and should be removed before the end of cooking so the turkey becomes golden brown when cooked.

At the end of the expected roasting time use a skewer to test if the turkey is cooked by piercing the thickest part of the thigh and leg, and juice that runs out should be clear, and your turkey will be cooked.

After taking your turkey out of the oven let it rest in a warm place for at least 20-30 minutes, covered loosely in foil, this allows the juices in the meat to settle and will make the turkey easier to carve.

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