In the run-up to christmas, celebrity chefs share their festive recipes - here is how Marco Pierre White cooks his turkey.
Method 1) Heat your oven to 190C/gas mark 5 for a conventional oven or 170C for a fan assisted oven (please note that all cooking appliances vary in performance. For best results, refer to manufacturer's handbook).
2) If using a frozen turkey, ensure it's properly defrosted before you cook it. Once thawed, remove turkey from the packaging.
3) Remove the giblets and neck if necessary, and store separately in a covered container in the refrigerator until you're ready to make the gravy.
4) I advise cooking the stuffing separately, but if you wish to stuff your turkey, make sure you place the stuffing in the neck end only. For every 500g of stuffing used, increase the total cooking time by 10 minutes.
5) If cooking an unbasted turkey, brush the skin with melted butter or oil, if desired, and cover loosely with foil, making sure the thighs are well covered to prevent overcooking. Also baste regularly during cooking.
6) Place your turkey in the roasting tin and roast in a pre-heated oven, following the guidelines on the packaging.
7) Remove the foil for the final 30-40 minutes of cooking time, to allow the skin to brown and crisp.
8) Warm up the serving dish on which you will be placing your turkey. To ensure your turkey is completely cooked, insert a clean skewer into the thickest part of the thigh - the juices should run clear. If pinkish, return to the oven and cook for a little longer, then re-test.
9) Once you're happy it is completely cooked, carefully transfer it to your warm serving dish and allow to rest for 30 minutes before carving. This allows time for the juices to come to the surface, making the meat moist and succulent.
