Classic roast turkey with pork and parsley stuffing recipe

Method

1. Remove the turkey from the fridge 1 hr before cooking. To make the stuffing, melt 5g butter in a saucepan over a low heat. Add the onion and cook for 5-10 mins until soft, then set aside to cool a little. Mix with the remaining ingredients (except the butter, lemon halves and oil) in a bowl. Set aside 200g for stuffing the bird, then roll the remainder into 12-15 balls. Set aside in the fridge until ready to cook. Preheat the oven to gas 4, 180°C, fan 160°C.
2. Spoon the reserved stuffing into the neck cavity, then secure the skin with a cocktail stick (remove before carving).
3. Weigh the bird and calculate the cooking time at 20 mins per kg plus 105 mins. Place the zested lemon inside the cavity. Tie the legs with kitchen string, then coat the legs and breasts with butter; season.
4. Place a wire rack inside a flameproof roasting tin. Pour 125ml boiling water into the tin and place the turkey on the rack. Cover loosely with foil and roast for the calculated cooking time, basting times during cooking. When there are 30 mins left, remove the foil, arrange the lemon halves in the tin and increase the temperature to gas 6, 200°C, fan 180°C.
5. Check that the turkey is cooked through – the juices should run clear when a skewer is inserted into the thickest part of the breast and legs, or a meat thermometer inserted into the thickest part of the leg (avoiding the bone) should read 75°C. If not, return to the oven for 15 mins, then retest. Transfer the turkey and lemons to a carving board, cover and rest for 30 mins.
6. Meanwhile, increase the oven to gas 7, 220°C, fan 200°C. Brush the base of a shallow roasting tin with oil. Arrange the stuffing balls in the dish and drizzle over 2 tsp more oil. Bake for 25-30 mins until golden and cooked through.

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