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The Perfect Turkey Recipe


How to cook the perfect turkey!


Unless you’re a roasting guru, you’ll probably be looking for the best turkey recipe this Christmas… Well here it is! Roasting the bird upside down allows all the juices to run to the breast, keeping it moist and juicy throughout.


You will need:


1 Whole turkey

1 Onion

1 Clementine

A handful of rosemary

A handful of thyme

2 Garlic cloves

Sea salt and freshly ground pepper




  1. Take your turkey out of the fridge and allow it to come to room temperature before cooking.
  2. Place the bird in your roasting dish, breast side up. Heat the oven to 220°C/Gas 7. Cut an onion into 4-6 pieces. Put some in the cavity. Halve or quarter your clementine and place inside the cavity with a few sprigs of rosemary, thyme and a couple of cloves of garlic.
  3. Sprinkle with salt and pepper – be generous with the salt as it crisps up the skin, then rub in thoroughly. Put the rest of the onion and some rosemary around the bird. Flip the bird over so it’s breast side down and rub with salt and pepper again.
  4. Roast for 20-30 mins, until golden.
  5. Turn the oven down to 170°C/Gas 3 and cook for the following times: • 4kg – 2 hours • 5kg – 2½ hours • 6kg – 3 hours • 7kg – 3 ½ hours • 8kg – 4 hours • 9kg – 4 ½ hours
  6. Use your instincts as all ovens differ. If it seems done before time’s up, do the pierce test. Pierce the fattest part of the leg with the tip of a knife. If the juices run clear, it’s done.
  7. Carefully flip the bird over to brown the breast. Crank the heat back up to 220°C/Gas 7. Roast for 20 mins, or till the breast is golden and the skin is crisp.
  8. Rest the turkey (and yourself) for at least 40 minutes before carving. Enjoy.


Remember to keep all the cooking juices to make your mouth-watering gravy!

The Perfect Turkey Recipe

Posted... Dec 10th