This easy peasy back-to-basics turkey recipe really lets the star of your Christmas dinner shine. If you want to, stuff it with the stuffing of your choice.
- 1 whole turkey
- 1 litre chicken stock
- 100g butter
- Salt and pepper
- 1 tsp. dried sage
- 1 tsp. poultry seasoning
Use your hands to seperate the skin from the meat of the turkey. Heat the oven to 180C.
Spread the butter evenly all over the flesh of the turkey, especially over the breasts.
Season inside and out with salt and pepper, tie the legs of the turkey and then pour the chicken stock over the turkey. Sprinkle the sage and the poultry seasoning over the bird.
Cover the bird with foil and cook for 15 minutes per pound, plus another 25 minutes at the end. For the last 45 minutes, remove the foil so that the turkey browns. If you stuff your turkey, cook it until the inner temperature of the thickest part of the bird reaches at least 77C on a meat thermometer.