Roast-turkey-with-gravy-web

Roast turkey with gravy

There's no need to get in a flap over cooking the main attraction - this recipe couldn't be simpler

By , 25 November 2016

(37 votes)

Roast turkey with gravy
  • 3 Hours 9 Mins

  • Serves: 10

Nutritional Info
Each 323g serving contains
  • Energy

    1703KJ

    407KCAL

    20%
  • Fat

    17.1g

    med

    24%
  • Saturates

    8.7g

    high

    44%
  • Sugars

    2.3g

    low

    3%
  • Salt

    1.29g

    med

    22%
of your reference intake.
Typical energy values per 100g: 527kJ/126kcal.
Ingredients
  • 1x 5kg ASDA Butchers Selection turkey
  • 750ml chicken stock
  • 500ml white wine
  • 1 bunch of thyme
  • 3 large onions, quartered
  • 100g of unsalted butter
  • 1tbsp of Bovril or Marmite yeast extract
  • 25g plain flour
  • 25g of additional butter
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • In a large heavy roasting tin, scatter the onions and thyme, pour in the stock and wine, then sit the turkey on top.

  • Dot the turkey in butter and season.

  • Cover the whole tin in baking paper and then very tightly in foil.

  • Place in the oven for 2 hrs, remove foil and cook for a further 30 mins. Pierce the thigh with a skewer – if the juices run clear, it’s cooked, if they’re pink, return to the oven for another 15 mins and keep checking until done.

  • Place the turkey onto a warm plate and rest for 30 mins.

  • To make the gravy: Drain all juices from the turkey roasting tray into a clean saucepan.

  • Add 1tbsp of Bovril or Marmite yeast extract.

  • Bring to the boil and reduce.

  • To thicken, add 25g softened butter to another pan with 25g plain flour and mix together to form a paste. Then whisk into the gravy.