Take the turkey out of the fridge to bring up to room temperature at least 1 hour before cooking, preferably 3 hours.
Place the turkey in a roasting tin breast side down with 500ml water and the onions. This is to stop the wonderful rich stock evaporating. Pre-heat your oven 180C/Fan oven 160C/Aga hot oven. Season with Maldon Sea Salt and place in the hot oven. Do not stuff the bird - cook your stuffing separately and don’t cover with foil as it poaches the meat.
Half way through the recommended cooking time, turn the bird breast side up, season again with Maldon Sea Salt and check the temperature with the complimentary thermometer by inserting it into the thickest part of the meat. A KellyBronze will cook quicker because of the extra fat this is not present in a standard bird. Remove from the oven as soon as the needle hits 60C and leave to stand uncovered, it will continue to cook whilst resting.
To make the gravy, skim off the excess fat with a spoon and scrape all the caramelized bits from the bottom of the tin and reheat before serving.
If following my carving method, peel off the skin and place it on a baking tray with Maldon Sea Salt, return to the hot oven and cook until crisp to make the most delicious crackling (approx. 10 - 12 minutes)
If the temperature of the meat (after standing for 30 mins is):
60C - It’s pink
65C - It’s perfect
70C - It’s overcooked
“I personally take my turkey out when the meat is 55C, rest it and eat it pink when it reaches 60C.”
Approximate roasting times for whole birds based on cooking in a standard oven
• 3kg - 1.5 hours
• 4kg - 1.75 hours
• 5kg - 2 hours
• 6kg - 2.25 hours
• 7-8kg - 2.75 hours
• 9-11kg - 3 hours