Herbed Roast Turkey

Serves 6

Ingredients:

12 lb (5.4 kg) turkey, thawed if frozen
herb stuffing or any other stuffing of your choice
1-1/2 pt (825 ml) turkey or chicken stock (see 'Giblet Gravy' for Stock how-to)
3 tbsp. oil
salt and pepper

Method:

1. Wash turkey inside and out; dry with kitchen paper.

2. Put stuffing in neck: lay prepared bird on its back, draw back neck flap and spoon stuffing into cavity, pressing in firmly. Replace flap and secure with wing tips, or sew with coarse thread to keep in place.

3. Place turkey on a trivet in a large roasting tin. Pour stock around.

4. Brush turkey with oil, season with herbs. Basil, Marjoram, Sage, Summer Savory, Tarragon, Thyme etc. are excellent seasonings for turkey. Wrap foil around each leg, then cover turkey loosely with greased foil.

5. Roast on 350 deg. F or 180 deg. C) for about 3 hours.

6. Remove foil, baste well with pan juice. Continue cooking another 4/3 hour basting occasionally.

7. Test to see if bird is cooked. Place a skewer deep in its thigh and if the juices run out clear, the bird is ready. If pinkish-red, the bird is under-cooked. Cook a little longer and then test again.

8. To Serve, remove turkey from roasting tin to warmed platter. Cover with foil, rest 10 minutes in a warm place before carving. Garnish with watercress.

Notes:

Pan Juices can be used to make gravy.

Leftover roast turkey can be sliced and frozen. Pack the slices together in a sealed polybag to prevent drying out. Use within 1 month. When using frozen turkey, thaw 4 hours in fridge.