Eat the Seasons… December

The Perfect Turkey

Turkey! Traditionally served on Christmas Day and Easter Sunday. I cook turkey on Christmas Day and love it hot at lunch time, cold in white bread sandwiches in the evening and on Boxing Day with pickles and mashed potatoes! My boys love the ceremony of carving the turkey at the table and everyone has to help prepare lunch.


  • 6 Kilo Turkey
  • 900g Pork, Sage and Onion Stuffing
  • 1 Head of Garlic
  • 1 Onion
  • 1 Bunch Thyme
  • 225g Butter
  • Handful Fennel Seeds
  • Salt and Pepper
  • 8 Slices Good Smoked Streaky Bacon


  1. Pre heat oven to gas 7/425oF/220oC.
  2. Stuff your turkey in the neck cavity.
  3. Crush a bulb of garlic, and roughly chop the onion and a bunch of thyme. Pop inside the turkey.
  4. Open 2 sheets of foil and line oven tin.
  5. Place your turkey on its back and rub it with butter, get a good amount on the thigh bones as this area dries out quite quickly.
  6. Sprinkle turkey with fennel seeds.
  7. Season well with salt and pepper.
  8. Lay 8 slices of good smoked streaky overt and then wrap the turkey in foil. Ensure it is sealed fully.
  9. Cook for three and half hours, first 30 minutes at gas 7 then turn down to gas 3/325oF/170oC.
  10. Remove foil in order to remove bacon. Check it is cooked by testing the thickest part i.e. the leg. When juices run clear it is cooked.
  11. Rewrap turkey and leave to one side to “rest” for 30 minutes.
  12. Return bacon to oven to crispen up.

Check your potatoes are ready, make sure the Brussels are not over cooked, keep the parsnips warm, stir the gravy and away you go!


You can email Suzanne with any comments or questions at