The best roast turkey recipes

This succulent oven-roasted turkey with salty prosciutto is served with tenderly cooked pears and a sauce made from sour, fruity juices. It’s sure top enliven any festive feast.

This turkey thigh roast comes boned and trussed. To stuff it, you need to remove the string and unroll it. Note

To test it the turkey is cooked, pierce it through the thickest part of its thigh. If the juices run clear, the turkey is ready. Any leftover stuffing can be wrapped in foil and baked with the turkey for the lust half-hour of cooking time. Note

To make gravy, place baking dish on stove top with pan juices. Add 2 tablespoons plain flour, stirring on medium heat until bubbling. Gradually mix in 1 cup chicken stock and 1/2 cup port, stirring until mixture boils and thickens. Season and simmer for 3 minutes. Note

As a guide, cook turkey 15-20 minutes per 500g (including stuffing weight) plus 20 minutes, until juices run clear when tested. Note

To remove the bone from a whole turkey breast (sometimes called a “buffe” or “buffet”), cut away the meat from each side of the bone, keeping it in one piece. Your butcher can do this for you. Note

As a guide, cook turkey for 15-20 minutes per 500g (including stuffing weight) plus 20 minutes, until juices run clear when tested. Add chipolatas to pan for the last 20 minutes, or pan-fry just before serving. Note

Past and present ideas combine in this perfect Christmas turkey recipe. Recipe and photography by Bauer Syndication.

mo Note