Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
6.5 kg (approx, 14lb) turkey
250 g butter
3 tblsp sage
1 medium sized onion
seasoning-salt and pepper
400 g sausagemeat stuffing
400 g sage & onion stuffing
Preheat the oven to 200C (400F/Gas 6).
On Christmas morning prepare to stuff your turkey with your prepared stuffings.
Soften the butter in a bowl add the sage and mix. Rub some butter underneath the turkey breast skin by lifting the skin gently with your hands and massaging the butter onto the flesh.
Place the sausagemeat stuffing in the neck cavity and then line the cavity with some tin foil or parchment paper and loosely pack the sage stuffing into the bird. Don’t forget to weigh the turkey again with the stuffing enclosed.
Put the Turkey onto a large roasting tray and place in the preheated oven.
Put the turkey into the oven and begin to bake. If you feel the turkey is browning too quickly you can cover down the turkey with some tin foil for the first two hours.
Allocate 20 minutes per pound and then an additional 20-30 minutes in the oven. In total it should take about 4 hours. When a skewer is inserted into the meat nearest the bone (ie-the Leg) the juices should run completely clear.
Allow the meat to rest when it comes out of the oven and carve as required.