Nick Nairn is bringing Press and Journal readers the best of his Christmas recipes that will make this year’s festive dinner one to remember.
From traditional turkey, a side of classic roast potatoes, gravy to serve, bread sauce, orange Drambuie pancakes and the all important Brussell sprouts.
How to Cook the Christmas Turkey
5-6kg turkey
olive oil
1 orange
3-4 sprigs of thyme
sea salt and freshly ground black pepper
If using a frozen turkey, allow at least 24 hours for it to defrost completely. If you can get a fresh one, do. Support your local butcher!
Remove the giblets as soon as possible. Cook the bird from room temperature.
Cut the skin between the leg and the breast then gently open out the legs, this will allow the heat to penetrate quicker.
Cut the orange in half before placing inside the cavity with thyme.
Brush the turkey generously with olive oil. Season well with salt and pepper and place in a roasting tray. Cover the bird loosely with tin foil to allow a flow of air to circulate.
Cook at 160C for 20 mins per kilo, plus 20 mins.
Baste several times during cooking. We turned up the heat for the final 20 mins to 200C and removed the foil to really crisp up the skin.
Having said that, our 5.6 kg turkey was ready after one and a half hours.
I use a Thermapen digital food thermometer, and when the very thickest part of the breast and thigh read 75C, it’s ready. (Go to our online Cook Shop to buy one!)
If you don’t have one, however, for peace of mind, pierce the thickest part of the leg with a skewer, the juices should run clear.
Remove from the oven, cover and leave to rest for at least 30 mins in a warm place before carving.
Watch Nick cook the rest of his perfect Christmas dinner