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Perfect Roast Turkey with Aromatic Vegetable Trivet
A step‑by‑step guide to roasting a 7 kg free‑range turkey that stays juicy, flavorful and has beautifully crisp skin. Includes a simple vegetable trivet for ultimate gravy, optional stuffing, and essential tips for timing, temperature, and safety.
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Critical Success Points
- • Bring turkey to room temperature
- • Butter and season the turkey
- • Insert thermometer correctly
- • Cover with foil for the first half of roasting
- • Remove foil to crisp the skin
- • Rest the turkey for 2 hours before carving
Safety Warnings
- • Always wash hands, utensils and surfaces after handling raw poultry to avoid cross‑contamination
- • Use a meat thermometer to ensure the thickest part of the thigh reaches at least 74 °C (165 °F)
- • Handle hot foil and pan with oven mitts to prevent burns
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