Order Your Hubert's Turkey
Order Your Hubert's Turkey's Meat
Order your turkey and other meats using the order form below. Please note sizes may vary upon collection.
Meat Prices
FOR MEAT & TURKEY ORDERS PLEASE COMPLETE THE FORM BELOW.
*Prices are subject to change, for any enquiries please contact us.
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The Perfect Turkey Roast
This is a classic dish for serving at any festive brunch. Top with fresh greens, warm bread and sparkling wine.
Servings
8-10
Prep time
60-120mins
| Ingredients | Quantity | Directions |
|---|---|---|
| Good-quality free-range turkey | 1x 5kg | Step 1: Remove the turkey from the fridge and bring to room temperature - this will take at least an hour. When you are ready to cook, preheat the oven to 230C/220C Fan/Gas 8. |
| Onion, quartered | 1 | Step 2 : Put a large sheet of extra-wide foil in a large roasting tin, then put the turkey on top. Smear the breast with the butter, grate over half the nutmeg and season well. Cover the breast with bacon, pour over the wine, then loosely bring up the foil and seal well to make a parcel. |
| fresh bay leaves, to flavour and serve | Step 3: Roast in the oven, then 90 mins before the end of cooking, open the foil, discard the bacon, and drain off excess fat from the tin. Leaving the foil open, return the turkey to the oven to brown, basting with the juices several times. Then 30 mins before the end of cooking, place pigs-in-blankets and stuffing of your choice around the turkey, or cook in a separate lightly oiled tin. | |
| Bronze turkey, giblets removed | 4.5-5.6kg/10-12lb | Step 4: To test whether the turkey is cooked, push a skewer into the thickest part of the thigh – the juices should run clear. If they are pinkish, cook for 15 mins more, then test again. |
| Stuffing | 1 quantity | Step 5: Transfer the turkey, stuffings and pigs-in-blankets to a platter, cover with foil, then a couple of tea towels and allow to rest for up to 30 mins before carving. This gives the juices time to settle back into the meat, ensuring that the turkey will be juicy. Garnish with sprigs of bay. |
| Butter, softened | 85g | |
| Whole nutmeg | 1 | |
| Rashers streaky bacon | 10 | |
| Glass red wine, such as Merlot | 1 |