ROAST TURKEY TRAYBAKE
There are a number of turkey recipes that I have in my armoury for all of the special occasions depending on what I am in the mood for. This traybake recipe is perfect for an all in one, perfect every time, simpleness which saves in washing up. The pure joy is in fact the vegetables which cook in the juices of the turkey which is quite simply devine. Make sure you check out the top tip for flipping the turkey breast side down which ensures retention of moisture.
- 1 turkey
- 500 g potatoes
- 500 g carrots
- 500 g parsnips
- salt and pepper
- 1 L vegetable stock
Preheat your oven 230C.
Remove turkey from packaging and pat dry with a paper towel.
Using a cooking spray or olive oil, grease the turkey all over to use as a binder, then season with salt and pepper (dont forget the sides and bottom).
Set turkey to one side to prepare veg. Peel the potatoes but leave the skins on the carrots and parsnips - just cut off the tops and bottoms. We'll be cooking the veg in their skins.
Bring the vegetables to a rolling boil in the vegetable stock until fork tender.
Drain the vegetables and pour into a roasting tray. Use a wire rack on top of the vegetables to place the turkey. This will ensure that the turkey cooks all over for a crispy skin and the juices run on to the vegetables.
Add internal thermometer into the thickest part of the turkey breast then place into the oven.
Allow to cook for 30 minutes then remove from the oven and turn the oven down to 200C. Turn the turkey over breast side down and put back in the oven. Give the vegetables a shake in the tin.
Continue to cook for approximately more hour or until the internal temperature reaches 75C.
Remove the turkey and allow to rest for approximately 30 minutes, you may decide to leave your veg in for this time to crisp up further.
Carve the turkey and serve with your vegetables.
The meat for this recipe is from the Village Butchers who provide top quality meat right to your door. You can visit the Village Butchers here,