Pour two cups of stock into the roasting pan and loosely tent the turkey with foil.

How to cook a turkey roast. But as a guide, roast your turkey at 180c / 160c fan / gas mark 4 /350f for 20 mins per kg plus 90 mins, turning your oven up to 220c / 200c fan / gas mark 7 / 425f for the last 30 minutes. Cook covered for 2 hours. Combine salt, black pepper, and cayenne pepper in a small bowl.

See below for my quick reference guide…. Fill the sink with fresh cold water and allow the turkey to soak for 15 to 20 minutes to remove any saltiness. Preheat oven to 375 degrees.

Stuff both the neck and body cavity of the thawed turkey and pack it loosely. Web this obviously depends on your turkey size. Pat outside and inside of turkey dry with paper towels.

Take the giblets out of. Secure the neck skin in position with skewers and tie the turkey legs together at the top of the drumsticks to give a neat shape. Preheat oven to 325 degrees f (165 degrees c).

Remove any turkey parts from the neck and breast cavities and reserve. Pat the turkey dry and place it. In a small bowl, stir together olive oil paprika, oregano, rosemary, salt, thyme, black pepper, onion powder, and garlic powder to form a paste.

Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath. This means about 1/2 to 3/4 cup of stuffing per pound of meat. Cover the turkey with aluminum foil and transfer the roasting pan to the preheated oven.