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In this video our host Albert Howell learns how to cook the perfect roast turkey from our expert Andrea Buckett.

Recipe: Roast Turkey

Ingredients:
Turkey
2 large carrots
2 celery sticks.
2 cooking onions.
I cup of unsalted butter.
I lemon.
Fresh tyme.
Fresh Rosemary

Instruction:
Look inside the turkey and remove the gizzards and put in a bowl.
Remove the neck from inside the turkey and place in the roasting pan.
Wash your hands.
Roughly chop up two large carrots and two pieces of celery into chunks.
Cut the onions with the skin on to colour the gravy.
Add your carrots and celery and herbs to your pan.
Add a cup of chicken stock.
Place your turkey on top of your aromatics in the pan.
Tuck the wing tips of the turkey underneath it.
Take your tyme and remove from the stem.
Mix tyme salt and pepper with your butter.
Place butter mixture up under the skin of the bird.
Also spread some of the butter mixture on exterior of the bird and massge it in.
Take a pinch or 2 of salt and sprinkle on outside and inside of brid.
Add rosemary and thyme to inside of bird.
Cut lemon in half and place both halves inside the bird.
Pre-heat oven to 400 degrees.
Put the turkey in for half an hour.
After a half hour lower the temperature to 350 degrees and keep cooking.
For unstuffed turkey cook 15mins/per pound. For a stuffed turkey cook 20mins/per pound.
Check on turkey and baste every hour with butter over the next 3 and a half to four hours.
Remove from oven and make a tent of tinfoil and place over the bird and let it sit for at least 30 minutes.

SPECIAL THANKS TO OUR EXPERT ANDREA BUCKETT:
Andrea Buckett: Website http://www.andreabuckett.com
Twitter https://twitter.com/Andrea_Buckett
Facebook https://www.facebook.com/pages/Andrea-Buckett-Cooks/185543321482303?fref=ts