Ingredients

• 4.5-5.5kg/10-12lb whole turkey
• gizzard
• heart
• wing tips and wishbone removed and reserved
• 1 onion
• halved
• 1 carrot
• 2 celery sticks
• 2 sprigs of fresh parsley
• 2 sprigs of fresh thyme
• 175g/6oz salted butter
• flaked sea salt and freshly ground black pepper
• 85g/3oz salted butter
• 175g/6oz onions
• finely chopped
• 225g/8oz fresh white breadcrumbs
• 2½ tbsp chopped mixed fresh herbs (parsley
• chives
• thyme
• lemon balm
• marjoram and sage)
• 1.2 litres/2 pints stock (see above
• or chicken stock)
• 1 tbsp softened butter
• 1-2 tbsp plain flour

Directions

• For the stock
• put the gizzard
• heart
• wing tips
• wishbone
• onion
• carrot
• celery and herbs in a saucepan and season. Cover well with about 2 litres/3½ pints cold water and bring to the boil
• then reduce the heat and simmer for 2 hours
• or until you have a flavoursome stock. Strain and set aside for making the gravy. (The stock can be made a day or two in advance; cover and store in the fridge
• then de-grease if any fat floats to the top.)
• Preheat the oven to 200C/180C Fan/Gas 6. For the stuffing
• melt the butter in a saucepan over a medium heat. When it is foaming
• add the chopped onions and season. Cover with greaseproof paper and a lid
• turn the heat to low and cook for 8-10 minutes
• or until completely softened. Set aside to cool.
• Put the cooled onions in a mixing bowl. Mix in the breadcrumbs and mixed herbs and season to taste. Weigh the stuffing to assist with calculating the cooking time.
• Season the turkey cavity at both ends. Stuff some of the stuffing into the main cavity
• but be careful not to pack it in - there must be enough space between the stuffing and breastbone to fit the handle of a wooden spoon. Stuff the smaller cavity at the neck end
• again leaving a little space (you may not need all the stuffing
• depending on the size of your turkey).
• To assist with calculating the cooking time
• add the weight of the turkey
• stuffing and 175g/6oz butter together or weigh the stuffed turkey and add the weight of the 175g/6oz butter.
• Put the turkey in a large roasting tray. Melt the 175g/6oz butter
• then soak the muslin in the butter and wrap it over the turkey. Roast for 15 minutes
• then turn the oven down to 180C/160C Fan/Gas 4 and roast for a further 15 minutes per 450g/1lb total turkey/stuffing/butter weight. Baste every 30 minutes; it is important to do this quickly so as to not let the turkey cool down
• as this could alter the cooking time. Remove the muslin 15 minutes before the end of roasting and baste again.
• To test the turkey is cooked
• insert a small fruit or vegetable knife into the thicktest part of the meat
• between the leg and breast; the juices that run should be clear
• with no sign of pink; if there is any pink
• return the turkey to the oven for another 15-20 minutes
• or until cooked through. Tranfer the turkey to a carving dish. Cover it with parchment paper
• then place a clean tea-towel over it to keep it nice and snug. Leave it to rest for at least 30 minutes
• or up to 1½ hours.
• Meanwhile
• for the gravy
• remove the surplus fat from the roasting tray with a spoon. Place the tray on a medium heat and deglaze it by pouring in the stock. Using a whisk
• scrape free all the caramelised bits on the bottom of the tray. Bring the mixture to the boil
• then carefully pour it into a saucepan through a sieve and season. To thicken the gravy
• mix together the butter and flour
• then whisk it into the gravy. Bring the mixture to a simmer
• then remove from the heat.
• Carve the turkey and serve on warm plates with the stuffing and hot gravy.