Roast Turkey Traybake
- 120 Minutes
- Easy
- Turkey
Looking for delicious easter recipe inspiration with fresh spring ingredients? Jack from Jacks Meat Shack has prepared a flavour-packed roast turkey traybake with enough to feed the family for Sunday lunch. Let’s take a look at how he does it below…
Cooking Method
- Preheat your oven to 230C.
- Remove the turkey from its packaging and pat dry with a paper towel.
- Using a cooking spray or olive oil, grease the turkey all over to use as a binder, then season with salt and pepper (don’t forget about the sides and bottom).
- Set the turkey to one side and start preparing the veg. Cut the tops and bottoms off the carrots and parsnips, leaving the skins on ready for cooking. Peel the skin off the potatoes.
- Bring the vegetables to a rolling boil in the vegetable stock until fork tender.
- Drain the vegetables and pour into a roasting tray. Use a wire rack on top of the vegetables to place the turkey. This will ensure that the turkey cooks all over and creates a crispy skin and the juices will run onto the vegetables.
- Place an internal thermometer into the thickest part of the turkey breast and put it in the oven.
- Allow the turkey to cook for 30 mins then remove from the oven and turn the temperature down to 200C. Turn the turkey over breast side down and put it back in the oven. Shake the vegetables in the tin.
- Carry on cooking for roughly another hour or until the internal temperature gets to 75C.
- Take the turkey out of the oven and leave to rest for around 30 mins, you might want to leave your veg in for this time to further crisp up.
- Carve the turkey and serve with your vegetables.
The Ingredients
- 1 turkey
- 500g potatoes
- 500g carrots
- 500g parsnips
- Salt and pepper
- 1L vegetable stock
What to serve with roast turkey traybake
There are a few good options when it comes to sides for this roast turkey traybake including:
- Gravy
- Cranberry sauce
- Yorkshire puddings
- Other seasonal vegetables
- Onion and sage stuffing
