Easy and perfect roast turkey. Seasoned with salt and pepper, and basted with chicken stock, the flavors of the turkey really come out. Cooking breast side down for the first half of roasting makes for succulent, juicy turkey breasts. Stuff with your favorite dressing.

Severs 8 to 10


1, 6Kg (18 pound) whole turkey
1/2 cup unsalted butter, softened
1/2 teaspoon of fresh chopped rosemary
salt and freshly ground black pepper to taste
1 1/2 quarts chicken stock
8 cups prepared stuffing


Preheat oven to 165º C (325º F) Place rack in the lowest position of the oven. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side down, on a rack in the roasting pan.

Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, rosemary, and season with salt and pepper.

Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. After 3 hours, carefully rotate bird with breast facing up. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Roast until a meat thermometer inserted in the meaty part of the thigh reads 80º C (180º F) about 4 hours.

Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.