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perfect roast turkey

I love thanksgiving!


3kg (6 1/2 lb) turkey
60g (2 oz) butter
2 quantities stuffing (I used stuffing muffins)
vegetable oil, for brushing
1 1/2 cups (12 fl oz) chicken stock

Preheat the oven to 180C (355F). Wash the turkey, pat dry and tuck the wings underneath. Gently push a spoon between the skin of the turkey and the breast meat to release the skin from the flesh (take care not to split the skin). Using your fingers, evenly distribute the butter under the skin. Loosely fill he turkey cavity with stuffing. Close the cavity with a thin metal skewer and secure the legs with kitchen string. Lightly brush the turkey with oil and place on a greased rack in a baking dish filled with the stock. Cover with greased aluminium foil and roast for 1 hour 30 minutes. remove the foil and cook for a further 30 minutes or until the skin is golden and the turkey is cooked when tested with a skewer. rest the turkey for 20 minutes before carving. Serves 6.

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