25
CHRISTMAS TURKEY
Roast on Q Trivet and Convection Tray
Ingredients
3kg turkey
Oil
Salt
Freshly ground black pepper
Method
Ensure that the turkey is full thawed to refrigerated temperature (no ice left deep inside the
cavity).
Rub the skin with vegetable oil to coat it evenly, then season with salt and pepper to taste.
Roast the turkey, allowing 20 minutes and an additional 20 minutes per kilo (e.g. for a 3 kilo
turkey allow 20 minutes plus 3 x 20 minutes or a total of 80 minutes). Allow the cooked bird
to stand for 10 minutes before commencing carving.
Turkey tip:
Turkeys cooked without stuffing are less likely to dry out. This because juices in the cavity
steam up through the breast while cooking. If you like stuffing, cook it in a foil pan beside the
turkey.
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