Ultimate Turkey Christmas dinner 

By Masterchef winner
Steven Wallis

Serves 6
about 1 hour and 42 minutes (plus 15 minutes resting time for the turkey) + about 3 hours for all the sides
Gluten, Dairy, Sulphites, Celery, Tree Nuts.

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How to make your Christmas Turkey 

Utensils & Essentials

Olive or Rapeseed Oil, Salt and Pepper, Foil to cover turkey and to line the baking trays, Bowls for mixing, Food processor or blender (optional), Loaf tin or oven dish for stuffing, Roasting tin and Baking tray.

Allergens: Gluten, Dairy, Sulphites, Celery, Tree Nuts.

Ingredients:
  • 1.2 - 1.5kg Turkey breast joint
  • 1 pack Prosciutto Crudo (Parma Ham)
  • Fresh Thyme
  • salt and pepper (not included)
  • olive oil (not included)
  • 350ml Turkey gravy
  • 120g Sage and onion stuffing pack
  • Tracklements Cranberry Sauce 
  • 12 Pigs in blankets 

How to prepare 

Christmas Turkey
Cooking times for turkeys vary according to their weight, but as a general guide, it's a good idea to allow for 70 minutes as a base cooking time for a joint under 4kg, then an extra 20 mins per kilo.
Pre-heat your over to 170C fan. 
Our recommendation is 102 minutes based on a 1.6kg weight.  If you've frozen your turkey, it needs to fully defrost before cooking.  
The best way to check your turkey is cooked to perfection is using a meat thermometer, which will have to measure 77C.
Before beginning to cook, remove the turkey from the fridge, take it out of the packaging and leave it for an hour to reach room temperature.
Preheat oven to 170C fan.  While you wait for the oven to heat, weigh the turkey joint to calculate the cooking time (as above).
In a roasting tin, put some olive oil, thyme sprigs and salt and pepper. Place your turkey on top, then take your ham slices and wrap them around the turkey joint, tucking them underneath. Finish with some sprigs of thyme on top of the turkey, a drizzle of olive oil and some salt and pepper.
Cover the joint with foil and put it in the centre of the hot oven, cooking for the required time or until the juices run clear and there is no pink meat.
IMPORTANT: Halfway through, remove the foil to let the joint brown nicely, and finish the roasting uncovered.
CHEF's TIP: When removing the foil and after checking the core temperature, if the middle of your turkey joint is thicker than the ends, place some tin foil on the ends to avoid them getting dry, while leaving the middle uncovered to finish cooking. You can also wet the turkey with the juice in the roasting tin, to keep it nice and moist.
While your turkey is cooking, you can start preparing your sides, the stuffing and pigs in blanket. Follow the video and the dedicated sections of this page for the instructions.
Once the turkey is cooked remove from the oven and cover loosely with foil.  Allow to rest at room temperature for at least 15 minutes. It's important to leave the meat to rest, to allow the juices to permeate, keeping the meat succulent.
While the turkey is resting, you can heat the gravy until piping hot.
You can now serve and enjoy your Christmas turkey with gravy, stuffing, pigs in blankets and the lovely sides, adding cranberry sauce as you so wish!
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!

To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.
How to make your side dishes

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Pigs in blankets

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