Classic Christmas Roast Turkey with Crispy Skin + Rich Pan Gravy

A golden, centrepiece turkey with perfectly crisp roast potatoes and traditional festive veggies - a spread to brings everyone to the table at Christmas.

For the Turkey:

• 1 Whole Turkey (4.5 – 6kg), fully thawed
• 76g Butter, softened
• 2 tbsp Olive Oil
• 2 Onions, halved
• 2 Carrots, roughly chopped
• 2 Celery Stalks, roughly chopped
• 1 Lemon, halved
• 2 Garlic Bulbs, halved horizontally
• Fresh Thyme, small bunch
• Fresh Rosemary, small bunch
• Fresh Sage, small bunch

For the Roast Potatoes:

• 1.5 - 2kg Floury Potatoes (e.g. Maris Piper or King Edward), peeled and halved
• 4 tbsp Goose Fat Oil
• Sea Salt & Cracked Black Pepper, to taste
  

For the Roasted Veggies:

• 4 Carrots, peeled & cut into chunks
• 2 Parsnips, peeled and cut into chunks
• 2 Red Onions, cut into wedges
• 2 tbsp Olive Oil
• Sea Salt
• Freshly Ground Black Pepper
• Fresh Thyme or Rosemary, few sprigs

For the Pan Gravy:

• 2 tbsp Plain Flour
• 500ml Turkey/Chicken Stock
• Pan Juices from the Turkey

Method:

1. Prepare the Turkey
   Remove the turkey from the fridge 1 hour before cooking. Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Remove giblets and pat dry.
   
   
2. Season & Stuff
   Gently loosen the skin and rub butter underneath and over the turkey. Season generously. Fill the cavity with onion, lemon, garlic, herbs, carrot, and celery.
   
   
3. Roast the Turkey
   Place the turkey breast-side up in a large roasting tin. Drizzle with olive oil and cover loosely with foil. Roast for 40 minutes per kg, removing the foil for the final 45 minutes until golden and cooked through.
   
   
4. Prepare the Potatoes
   Parboil the potatoes in salted water for 8–10 minutes. Drain well, roughen the edges, and allow steam to dry.
   
   
5. Roast the Potatoes
   About 1 hour before the turkey is ready, heat goose fat or oil in a roasting tray in the oven. Add potatoes, turn to coat, season, and roast for 50–60 minutes, turning once, until crisp and golden.
   
   
6. Roast the Vegetables
   Toss carrots, parsnips, and red onions with olive oil, salt, pepper, and herbs. Add to the oven 45 minutes before serving and roast until tender and caramelised.
   
   
7. Rest the Turkey
   Remove the turkey, cover loosely with foil, and rest for 30–40 minutes.
   
   
8. Make the Gravy
   Spoon excess fat from the turkey tin, place over medium heat, stir in flour, and cook briefly. Gradually whisk in stock, scraping up all the flavour. Simmer until thickened.
   
   
9. Serve
   Carve the turkey and serve with roast potatoes, roasted vegetables, gravy, stuffing, and cranberry sauce.

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