The Christmas turkey

Main courses

  • Serves: 8
  • Preparation time: 45 minutes
  • Cooking time: 3 hours and 15 minutes
All ready for Christmas © Jonathan Sargant

All ready for Christmas


  • 4-5kg turkey
  • 200g butter
  • 250g streaky bacon
  • Pepper and salt
  • 2 tablespoons sunflower oil
  • 2 tablespoons plain flour
  • 1 glass of wine


Remove any giblets and simmer gently in a large pan for the gravy.

Gently ease the skin away from the flesh of the turkey and tuck butter underneath. Carefully lay the skin back and season.

Put the oil into a large roasting tin and place turkey on top.

Cover the bird with a lattice of streaky bacon.

Make a loose tent of foil to enclose all and put in a preheated oven (200c, gas 6) for 3 hours or until juices run clear.

Baste every hour.

Remove foil and leave in oven for 10 mins to brown the meat.

Place turkey onto a large platter and cover with double foil to keep warm and rest.

To make the gravy add 2 tablespoons plain flour to a little of the fat in the roasting pan and heat until a roux is formed. Gently add the giblet stock and season. A glass of wine enhances the flavour. Strain and serve in a warm jug.

Any leftover meat should be refrigerated as soon as possible.