Roast turkey with gravy
- 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
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.