How to Cook the Perfect Free-Range Turkey

Whether it’s for Christmas, a family gathering, or a special occasion, cooking a turkey can feel like a daunting task. Follow our step-by-step guide to create a succulent, flavourful turkey that will impress everyone at the table.

Ingredients:

• Your choice of whole free-range turkey or turkey buffe

• Fresh stuffing from Meat at Robinson’s

• Marinade:

  • 4 tbsp olive oil

  • 60g melted butter

  • 2 garlic cloves, chopped

  • 6 sprigs of thyme

  • Salt and pepper to taste

• Turkey stock: 2 tubs of our homemade turkey stock

• Gravy: Our homemade turkey gravy

• Cranberry sauce: (optional but highly recommended)

Method:

Step 1: Prepare Your Oven

Preheat your oven to 180°C fan-forced.

Step 2: Prep the Turkey

Pat your free-range turkey dry with kitchen paper to ensure crispy skin. Loosely fill the cavity with our fresh stuffing, allowing space for the heat to circulate.

Step 3: Add Flavour

Place the turkey in a deep baking tray. Massage it generously with the marinade made from olive oil, melted butter, garlic, thyme, salt, and pepper.

Step 4: Keep it Moist

Pour two tubs of our turkey stock into the bottom of the tray. This will keep the turkey moist, provide basting juices, and enhance your gravy.

Step 5: Bake with Care

Cover the turkey loosely with foil to prevent the skin from burning. Bake for approximately 40 minutes per kilo. For example, a 4kg turkey will take about 2 hours and 40 minutes to cook.

Step 6: Baste Regularly

Every 30 minutes, remove the turkey from the oven and baste it generously with the stock and cooking juices. This step ensures juicy, flavourful meat.

Step 7: Brown to Perfection

For the final 40 minutes, remove the foil to allow the breast to brown beautifully.

Step 8: Check for Doneness

The turkey is cooked when the juices run clear after piercing the breast with a skewer. If in doubt, a meat thermometer inserted into the thickest part of the breast should read at least 74°C.

Step 9: Rest the Turkey

Once cooked, allow your turkey to rest in a warm place for 15 minutes before carving. This ensures the juices redistribute, making the meat tender and succulent.

Step 10: Perfect the Gravy

While the turkey rests, strain the baking tray juices to remove the garlic and thyme. Add the strained juices to a saucepan with our homemade turkey gravy, bring to the boil, and simmer for 5 minutes.

Serve and Enjoy

Carve your turkey and serve with our turkey gravy and homemade cranberry sauce for the perfect finishing touch.

Bon appétit!