This simple roast turkey can be made on Christmas day with minimum fuss! I usually stuff it with a bacon, mushroom and herb stuffing (which is also on this site). Keep the the giblets and neck to make turkey stock which will become the base for your gravy.
It's usually 20 minutes per pound but to tell if it's cooked, pierce the thickest part of the leg with a skewer to make sure the juices are clear. If they are pink, continue to cook, checking and basting the turkey every 20 minutes or so.
Thank you for such a lovely, easy to follow recipe! I made this last Christmas and will be making it this Christmas, too. I used white wine for the gravy and it was gorgeous. Highly recommended! - 12 Dec 2011
Thanks for this great and easy recipe, Ita! - 11 Dec 2012
So crispy and so delicious! - 05 Dec 2016 (Review from Allrecipes AU | NZ)