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Ingredients
Step 1
Pre heat the oven to 200°C (400ºF/ gas mark 6).
Step 2
Put the knife deep inside the neck cavity, then cut off the neck, trying to reserve as much of the skin as possible. Next, insert the knife in a elbow joint of a wind, cut and remove. Repeat the process with other wings.
Step 3
Stuff the vegetables into the main cavity of the turkey as much as possible.
If there is enough skin remaining around the neck cavity to close, stuff that area.
Step 4
Let us begin with a 1 metre piece of string.
Put it around the turkey's neck and wings. Cross the legs together. Wrap one side of the string around the legs and then wrap the other side.
Pull them together and tie a knot.
Step 5
Put the bird on the rack. Pour some olive oil over the bird's skin, rub it in well on the entire surface. Season well with salt and pepper. Turn the bird onto its side and season again. Repeat the process until the whole bird is coated, then leave it on the rack, breast-side down.
Step 6
10 to 15 minutes for each 450g. After 30 minutes, turn the temperature to 180°C and cook for about 1.5 - 2 hours or more.
- 1 fresh turkey, 5.5 kilos, washed and dried
- 1 ½ onions, chopped into quarters
- 2 carrots, peeled and chopped
- 2 garlic bulbs, cut in halves
- 1 lemon, cut into quarters
- A few celery tops
- some rosemary
- some thyme
- # 1 1⁄3 fl oz olive oil
- 2 tbsp rock salt
- salt and pepper
Step 1
Pre heat the oven to 200°C (400ºF/ gas mark 6).
Step 2
Put the knife deep inside the neck cavity, then cut off the neck, trying to reserve as much of the skin as possible. Next, insert the knife in a elbow joint of a wind, cut and remove. Repeat the process with other wings.
Step 3
Stuff the vegetables into the main cavity of the turkey as much as possible.
If there is enough skin remaining around the neck cavity to close, stuff that area.
Step 4
Let us begin with a 1 metre piece of string.
Put it around the turkey's neck and wings. Cross the legs together. Wrap one side of the string around the legs and then wrap the other side.
Pull them together and tie a knot.
Step 5
Put the bird on the rack. Pour some olive oil over the bird's skin, rub it in well on the entire surface. Season well with salt and pepper. Turn the bird onto its side and season again. Repeat the process until the whole bird is coated, then leave it on the rack, breast-side down.
Step 6
10 to 15 minutes for each 450g. After 30 minutes, turn the temperature to 180°C and cook for about 1.5 - 2 hours or more.
