Christmas turkey
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Roast turkey is always absolutely delicious at Christmas, and it's a dish that is emblematic of the holidays. In this Christmas turkey recipe from Dominic Chapman, the bird is first steamed with aromatics, then roasted until the skin is crisp. The turkey remains beautifully tender, moist and full of flavour, whether you're enjoying it as part of a big family dinner or for leftovers the next day. For ideas how to use your turkey leftovers visit our fantastic turkey collection.
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Ingredients
Metric
Imperial
Roast Bronze turkey
- 6kg Bronze turkey
- 170g of soft butter
- 250g of pancetta
- 1 onion, peeled and halved
- 1 leek, halved
- 1 carrot, halved
- 2 celery sticks, halved
- 1/2 bulb of garlic
- 10g of thyme
- 3 bay leaves
- 1000ml of water
- salt
- pepper
SAVE RECIPE
Method
1
For the turkey, preheat the oven to 210ºC/Gas mark 7
2
Season the turkey well inside and out and place the stuffed turkey into a roasting tray, spread butter over the entire bird and cover with pancetta
- 6kg Bronze turkey
- salt
- pepper
- 170g of soft butter
- 250g of pancetta
3
Arrange the onions, leeks, carrots, celery, garlic, thyme and bay around the turkey. Then pour 1 litre of water into the roasting tray and cover the entire tray with tin foil
- 1 onion, peeled and halved
- 1 leek, halved
- 1 carrot, halved
- 2 celery sticks, halved
- 1/2 bulb of garlic
- 10g of thyme
- 3 bay leaves
- 1000ml of water
4
Make sure the tin foil is tightly covering the turkey and roasting tray so that the turkey will steam
5
Place in the oven and cook for 45 minutes. Then, turn the oven down to 170ºC/Gas mark 3 and continue cooking for another 2 hours
6
For the last half hour of cooking remove tin foil from the turkey and peel off the bacon
7
Turn the oven up to 200ºC/Gas mark 6 and roast until the skin of the turkey is golden brown and crisp. Once roasted remove from the oven and allow to rest for 45 minutes
8
To serve, carve the turkey and serve with vegetables
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