Ingredients
Turkey
- 17lb Turkey
- 14 Rashers Streaky Bacon
- 2 Carrots
- 2 Parsnips
- 2 Onions
- 500ml Chicken Stock
Gravy
- Giblets
- Vegetable Peelings
- 2 Litres Turkey/Chicken stock
- Herbs
Method
Turkey
- Take the turkey out of the fridge 1 hour before cooking time
- Preheat the oven to 170 Celcius 30 minutes before start of cook time
- Put the carrots, parsnips and onions in the bottom of the turkey pan
- Place the turkey on top and pour in the stock
- Put into the oven
- Cook time is 3.5 Hours roughly but we want to be basting with the juices every 45 minutes. Were looking for an internal temp of 73 Celcius.
- Once cooked we will want to leave to rest for 1 hour atleast. Cover with foil and tea towels to keep the heat in
Gravy
- Pour all the leftovers in the turkey tray into a pan and put on the hob
- Add the giblets and vegetable peelings along with the stock and herbs
- Cook on a low heat for an hour, use thickening granules or flour with water to thicken