Easy Turkey Roast
Serving Size / Yield
- 1 turkey, defrosted
- 1 sprig fresh sage, leaves picked
- 1 bulb garlic, broken into cloves
- 4 medium red onions, peeled
- 2 sticks celery, trimmed and chopped
- 1 lemon zest
- 1 free-range egg
- salt and freshly ground black pepper
- 12 small sprigs of fresh rosemary
- olive oil
Preheat the oven to maximum. Heat a saucepan until medium hot and add some olive oil and the sage leaves. Peel and chop two garlic cloves and one onion. Add the garlic, celery, and onion to the saucepan and fry everything gently until soft and golden brown. Take the pan off the heat, add the breadcrumbs. When the stuffing has cooled down, add the pork, lemon zest, nutmeg, egg, and a generous amount of salt and pepper. Mix everything together well.
Chop the remaining onions in half. Wipe the turkey inside and out, with paper towels, and place it on a board, with the neck end towards you. Find the edge of the skin that's covering the turkey's breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. Go slowly and try not to make any holes. Lift the loose skin at the neck end and spoon the stuffing between the skin and the breast, tucking the flap of skin underneath to stop anything leaking out. Cooking time depends on the weight of the turkey.
Place the bird on a large roasting tray, rub it all over with olive oil, and season well. Surround with onions and remaining garlic, cover with tinfoil, and place in the preheated oven. Turn the heat down right away to 350 degrees Fahrenheit, and roast until the juices run clear from the thigh if you pierce it with a knife or a skewer. Remove the tinfoil for the last 45 minutes to brown the bird. Carefully lift the turkey out of the tray and rest on a board that’s covered loosely with foil for at least one hour, preferably two hours for bigger birds. When the resting time's nearly up, carve your turkey and serve.