Nothing says Christmas quite like a beautiful free range Turkey feast!
1 x 6kg turkey
¼ bunch thyme
¼ bunch parsley
2 x sprigs oregano
2 x sprigs rosemary
¼ bunch tarragon
2 x cloves garlic
50ml olive oil
Murray (pink) salt
500ml chicken stock
Melt butter and add olive oil.
Take off the heat.
Add the salt pepper and garlic.
Chop the herbs and add them making a fragrant paste. Rub all over the bird and a bit in the cavity.
Fill with stuffing (see Saskia’s own Black Pig Prosciutto & Sage stuffing).
Tie the legs together and bend the wings behind the bird for presentation.
Place in a roasting tray with the chicken stock in the bottom of the pan.
You should leave this for up to three hours out of the fridge
for the turkey to come to room temperature and for the flavours to really absorb. Or you can leave it overnight
and remove the birds from the fridge 3 hours before commencement of cooking.
Roast for 2 hours at 170 degrees Fan Forced
Do no open the oven for the first 40 minutes, but baste the bird at 40 minutes and every 10-15 minutes after that.
Most importantly, cover and rest in a warm spot for 1 hour breast down after taking out of the oven.