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Christmas at Revetts

The Perfect Turkey

Create an amazing meal this Christmas with one of our prize winning turkeys



Roast turkey cooking times:

These cooking times also apply to turkey crowns. Remember to weigh your turkey after stuffing it.

-Preheat the oven to 180C/350F/Gas 4.

-For a turkey that weighs less than 4.5kg/ 9lb 15oz: roast for 45 mins/kg or 18 mins/lb plus 20 minutes.

-For a turkey that weighs between 4.5kg/9lb 15oz and 6.5kg/14lb 5oz: roast for 40 mins/kg or 16 mins/lb.

-For a turkey that weighs more than 6.5kg/14lb 5oz: roast for 35 mins/kg or 14 mins/lb.

To stop the meat drying out, baste it every 30 minutes You can also cover the turkey with aluminium foil during cooking; uncover for the last 30 minutes to brown the skin.

Make sure the turkey is cooked through before serving: pierce the thickest part of the thigh with a skewer. If the juices run clear then the turkey is done. If they are pink, slide it straight back into the oven for a further 15 minutes before testing again and continue to do this until they do run clear.

Once it's done, transfer the turkey to a large serving dish, cover with aluminium foil and set aside to rest in a warm place for at least half an hour.

Raymond Blanc shows you an easy way to cook a show-stopping roast turkey for your all-important Christmas dinner. 



  • 20ml/¾fl oz rapeseed oil

  • 1 x 5kg/11lb good-quality free-range turkey, preferably organically reared, wishbone removed (ask your butcher to remove the wings and neck and chop them into 2.5cm/1in pieces to use in the dish)

  • 40g/1½oz unsalted butter, softened to room temperature

  • 2 pinches sea salt flakes

  • 2 pinches freshly ground white pepper

  • 200ml/7fl oz water

  • salt and freshly ground black pepper

  • 1-2 tsp ground arrowroot (depending on how thick you like your gravy), dissolved in 1 tbsp cold water

  • roast potatoes and steamed seasonal vegetables, to serve

  • Method

  • Remove the turkey from the fridge and bring to room temperature - this will take at least an hour.

  • When you are ready to cook, preheat the oven to 230C/220C fan/Gas 8.

  • Heat the rapeseed oil in a large, heavy-based roasting tray on the stove top. Add the chopped turkey wings and neck and fry for 8-10 minutes, turning the pieces over every 2-3 minutes, or until evenly browned all over.

  • Meanwhile, in a small bowl, soften the butter with the back of a dessert spoon, then season with the salt and freshly ground white pepper. Using a pastry brush or your hands, smear the seasoned butter all over the turkey. Add any remaining butter to the roasting tray once the chopped wings and neck have browned.

  • Place the turkey on top of the wing and neck pieces, then roast in the oven for 30 minutes.

  • Remove the turkey from the oven and baste all over with the cooking juices.

  • Reduce the oven temperature to 160C/150C fan/Gas 3.

  • Pour the water into the roasting tray, then return the turkey to the oven and continue to cook for a further 1 hour, basting the bird with the cooking juices every 20 minutes (do this quickly to prevent the heat escaping from the oven).

  • At the end of the cooking time, test that the turkey is cooked through by inserting a skewer or roasting fork into the thickest part of its thigh; if the juices run clear, the meat is cooked. Alternatively, use a meat thermometer; if cooked, the temperature should be 74°C or above. If the turkey is not fully cooked, return it to the oven for a further 20 minutes or until the juices run clear.

  • Remove the turkey from the oven and transfer the bird to a large, deep-sided tray, reserving the roasting tray the turkey was cooked in along with the cooking juices. Set the turkey aside to rest for a minimum of 30 minutes and up to 1½ hours.

  • While the turkey is resting, cook your roast potatoes and vegetable dishes.

  • When you’re almost ready to serve the meal, return the roasting tray used to cook the turkey to the stove top. Bring the cooking juices to the boil over a medium heat, scraping up any burned bits from the bottom of the tray using a wooden spoon.

  • Collect the juices released by the turkey as it was resting and add them to the gravy. Season, to taste, with salt and freshly ground black pepper, if needed.

  • Reduce the heat until the gravy is simmering, then stir in the dissolved arrowroot and cook until the gravy has thickened.

  • Strain the gravy through a fine sieve into a warmed jug. Keep warm.

  • To serve, bring the turkey to the table and carve into slices. Serve with the roast potatoes and vegetables. Pour over the gravy.


For further turkey recipes take a look at:

Fresh, Quality Turkey - you really can taste the difference

The finest Christmas Turkey
Naturally better Christmas Turkey
Turkeys for Christmas
Perfect Christmas Turkeys
Rolled Turkey Breast

Delicious boned turkey thighs and a turkey crown

A great way to reduce any waste from your turkey at Christmas is to get our team to prepare a turkey crown and boned turkey thighs. This can be a cost effective way to get the most from your turkey, the thighs can be cooked separately or frozen for later leaving you to enjoy a succulent turkey crown as a Christmas treat. The pictures below show how we prepare the thighs for you.

Ready for cooking or freezing
Remove bones from the thigh
Roll and shape the meat
Bone in or bone out?
Wrap with smoked bacon
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