Holidays, Main -

Chris the Turkey

You can prep the turkey the day before you cook it to reduce the day of stress but it is also fine to do it on the big day. Just make sure you take it out of the fridge one hour before putting it in the oven to give it time to come to room temperature. 


Chris’s Ingredients:

  • 7kg (about 16lb) turkey that had previously lived the good life (Chris is just a suggestion, you can name your bird whatever you want)

  • 250g unsalted butter, room temperature (can substitute with olive or avocado oil)

  • 1 bunch fresh sage leaves

  • ½ bunch fresh thyme

  • ½ bunch fresh rosemary

  • 1 onion, cut into wedges

  • 1 head of garlic

  • Sea salt and freshly ground pepper

  • ½ of your stuffing (reserving the other half for a baking dish to give you the variety of crunchy and soft stuffing)


Gravy ingredients:

  • 500ml turkey broth

  • 1 litre water

  • 2-3 Tbsp white flour (or gluten free if that’s what you need)


Directions:

  1. Take the turkey (Chris in this case) out of the fridge. Preheat the oven to 450℉. Adjust the oven racks so that he can take center stage.

  2.  Prepping Chris: Remove the giblets from the cavity and give Chris a rinse in the sink. Dry Chris off with paper towels. Put the giblets in the roasting tray to add flavour to your gravy along with a couple cloves of garlic and a wedge of onion.   

  3. Stuffing Chris: Take half of each of the sage, thyme, and rosemary and put them inside Chris’s cavity along with the onion and garlic, putting aside two cloves of garlic for the rub. While you are here, put some of your stuffing inside the cavity as well then turn Chris around, pull the skin back on the neck  and add some more stuffing into that cavity. Then pull the skin back over and tuck it in.

  4. Rubbing Chris: Finely chop the rest of the herbs and crush the remaining garlic cloves. Put these into a small bowl with the butter. Squish them together with your hands and start to rub it all over Chris, making sure to get into all the nooks and crannies. Place him in the roasting tray and cover with a lid or tin foil.

  5. Cooking Chris: After he is at room temperature, slide Chris into the oven and turn the temperature down to 350F. Baste him with the juices at the bottom of the pan every 20-30 minutes so that he doesn’t dry out. After about 2 hours remove the lid/tin foil and let cook until the juices run clear or the internal temperature of the thickest part of the thigh reaches at least 160℉ (around 3-4 hours total). At this point take Chris out of the oven and cover again with the lid/tin foil (this will bring the temp up to the recommended 165℉). Let him settle on the counter for at least an hour before carving.

  6. Chris’s Gravy: After tipping all the juices from Chris into the roasting tray, place the turkey tray over medium heat and add the broth and water. Slowly mix in the flour until you get the desired consistency. Strain through a mesh colander. 

  7. Enjoying Chris: Enjoy Chris with loved ones, alongside other amazing dishes, for days afterwards, and and most of all with thanks for Chris. Happy Holidays!