How to cook the perfect Christmas turkey with Farmfetch

Cooking the perfect turkey is at the heart of a memorable Christmas feast. A moist, golden turkey with crispy skin and delicious flavours is easier than you think. Whether it’s your first time or you’re an experienced cook, this simple guide will help you achieve a succulent bird with minimal stress.

The first step is finding the right turkey - we recommend our whole bronze free range turkey from John Howe.

John Howe Turkeys have been perfecting turkey farming for over 30 years, focusing on ethical and sustainable practices. Their free-range turkeys are raised in small flocks, allowing them to roam and forage in open fields, promoting natural growth and wellbeing. The birds are fed a high-quality, natural diet, without artificial enhancers, and are hand-finished using traditional dry-plucking methods, ensuring superior flavour and texture. Committed to sustainability, John Howe Turkeys manage their land responsibly and use eco-friendly packaging, making them a standout choice for quality and care.

Ingredients:

• 1 whole free-range turkey (5-6kg, adjust cooking time for larger sizes)
• 100g softened butter
• 1 lemon (halved)
• 1 onion (quartered)
• A few sprigs of fresh rosemary, thyme, and sage
• 1 garlic bulb (halved)
• 200ml chicken stock or white wine
• Salt and freshly ground black pepper

Method:

1. Prepare your turkey
Start by bringing your turkey to room temperature. This helps the bird cook more evenly. Preheat your oven to 180°C (fan 160°C). Remove the turkey giblets and pat the turkey dry with kitchen paper. Season the cavity with salt and pepper, then stuff it with the lemon halves, onion, garlic, and fresh herbs.

2. Butter and season
Loosen the skin over the turkey breast by gently sliding your fingers under it. Spread softened butter underneath the skin, ensuring the breast is well-coated to lock in moisture. Rub any remaining butter over the outside of the turkey and season generously with salt and pepper.

3. Trussing and tucking
For even cooking, tuck the turkey wings under the bird and tie the legs together with kitchen string. This ensures the bird retains its shape and cooks evenly.

4. Roasting the turkey
Place the turkey breast-side up on a roasting rack inside a large roasting tray. Add the chicken stock or white wine to the bottom of the tray to keep the meat moist. Cover the turkey loosely with foil to prevent the skin from browning too quickly, and roast in the preheated oven.

For a 5-6kg turkey, roast for approximately 3-3.5 hours. Use these guidelines:

• 40 minutes per kg for the first 4kg
• 45 minutes per kg for anything over 4kg
  Remove the foil in the final 30 minutes to allow the skin to crisp up beautifully.

5. Check for doneness
The turkey is cooked when the juices run clear, and the internal temperature at the thickest part of the thigh reaches 75°C. If needed, continue roasting and check again every 10-15 minutes. You are looking for an internal temperature of 68°C, lower than your usual shop bought turkey.

6. Rest before carving
Once cooked, remove the turkey from the oven and let it rest, covered with foil, for at least 30 minutes. Resting allows the juices to redistribute, ensuring moist and tender meat when you carve.

7. Serve and impress
Carve your turkey at the table for a show-stopping Christmas dinner. Pair it with roasted vegetables, cranberry sauce, and all the trimmings.

A perfectly festive turkey

At Farmfetch, we source high-quality ingredients to make your Christmas dinner truly special. This recipe will ensure your turkey is the star of the show, with crispy skin and succulent meat every time. Enjoy!