Classic roast turkey with crispy skin, succulent and moist with gravy
You will need:
1 750ml Tub Dr Broth Chicken Bone Broth
1 whole turkey – probably 3kgs
1 onion med – chopped
2 carrots med – peeled and chopped
1 leek – chopped
1 head garlic – split
2 rosemary sprigs
Few thyme sprigs
Salt, pepper, extra virgin olive oil
Preheat oven to 180˚C
In a deep sided roasting dish that can fit into your oven, mix all your veg and herbs and pour in.
Rub your turkey with olive oil and season all over with salt and pepper. Make sure to season inside the cavity too.
Tie the turkey legs together and place on top of your veg in the roasting dish
Pour your tub of bone broth into the roasting dish too.
Tightly cover the turkey and the roasting dish with aluminium foil and put into the oven.
Cooking times will vary but for a 3 kg turkey this method will take about 2 hours.
With 15 minutes to go, remove the turkey carefully and take off the foil. Place back in the oven for 10 minutes or so to brown the skin.
When you have taken the turkey out to rest. Pour the broth through a strainer and reserve to use as delicious healthy gravy.
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