How to achieve a golden-brown turkey with crispy skin that's bursting with flavour
1. Stuffing your turkey is worth the effort
Whether you make your own or use Sainsbury’s outdoor-reared pork, sage and onion stuffing, stuffing is always worth the effort. Fill the neck end of the bird, pulling the excess skin around the stuffing and securing with a cocktail stick. Stuff the cavity with whole onions or halved lemons, and fresh herbs, such as thyme and parsley.
2. Smear the turkey all over with butter to help keep it moist
Use your fingers to lift the skin from the meat, being careful not to tear the skin, then spread the butter under the skin and over the breasts, working it down with your fingers until evenly distributed.
3. For a decadent finish, arrange streaky bacon rashers over the breasts
Remember to tie the legs together with kitchen string.
4. Weigh the turkey and calculate the cooking time
Base the cooking time on 20 mins per kg plus 90 mins if more than 4kg, or 70 mins if less than 4kg. Put the bird on a rack on a roasting tin, cover with foil and roast for the calculated time. Remove the foil for the last 40 mins to brown the top. Basting your turkey every 30 mins helps keep the meat moist.
Wondering which size turkey is right for you? Visit our turkey guide on sainsburys.co.uk for buying tips, ordering info and more.
When is my turkey ready?
Pierce the thickest part of the leg with a skewer; if the juices run clear, it’s ready. If not, return to the oven for further cooking.