Ingredients
Method
1) Preheat oven 180°C/ gas mark 4.
2) Discard bag of gizzards from inside the cavity and rinse the cavity of the turkey with cold water. Pat dry and rub the olive oil, salt and pepper all over the bird and oil the inside of the cavity. Place the celery on shallow roasting pan and place the turkey on top of the celery. Roast until golden brown, about two hours. Cover the breast loosely with foil when golden brown. Cook until an instant-read thermometer registers 75°C in the thigh of the turkey, which will take about 30 minutes more.
Transfer to a cutting board to rest for 15 minutes before carving.
2) Discard bag of gizzards from inside the cavity and rinse the cavity of the turkey with cold water. Pat dry and rub the olive oil, salt and pepper all over the bird and oil the inside of the cavity. Place the celery on shallow roasting pan and place the turkey on top of the celery. Roast until golden brown, about two hours. Cover the breast loosely with foil when golden brown. Cook until an instant-read thermometer registers 75°C in the thigh of the turkey, which will take about 30 minutes more.
Transfer to a cutting board to rest for 15 minutes before carving.
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Overall Rating:
4.70
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