1 Waitrose 4-6kg Free Range Bronze
2-3 fresh bay leaves
1 lemon, cut into quarters lengthways
1 onion, peeled and cut into quarters
450g pack sausagemeat stuffing, optional
50g butter, melted, plus extra for greasing
20g pack fresh thyme
1. Preheat oven to 180°C, gas mark 4.
Remove the giblets from the turkey and set
aside for the gravy. Tear the bay leaves in half
and place in the main cavity along with the
lemon and onion.
2. Stuff the smaller neck cavity with
sausagemeat stuffing, if using. Pull the skin
back over the neck and secure with a cocktail
stick. Brush the turkey skin with the melted
butter and scatter the thyme over. Cover with
foil (tucked around the bird and not over the
tin) and roast according to pack instructions,
remembering to account for the weight of
3. About 15-30 minutes before the end of
cooking time, take the turkey from the oven
and remove the foil.
4. Return to the oven and continue to roast
until the bird is thoroughly cooked. Insert a
skewer into the thickest parts of the breast
and thighs – the juices should run clear
and there should be no pink meat. If the
juices are still pink, return to the oven for 15
minutes before testing again. Check that the
sausagemeat stuffing is cooked through.
5. Transfer to a warm serving dish. Cover
tightly with buttered foil, then cover with
clean tea towels. Leave to rest in a warm place
for 30 minutes before carving.