-
Remove the neck and giblets from
the turkey cavity.
-
Wash and pat dry inside and out
with paper towels.
-
Preheat the oven to moderate 180°C
(350°F/ Gas 4).
-
Loosely stuff your chosen stuffing
into the turkey cavity.
-
Tuck the wings underneath and
clove the cavity with a skewer.
-
Tie the legs together.
-
Place on a rack in a roasting tin
and roast for 2 hours, basting with the combined oil and 1/2 cup of
the stock.
-
Cover the breast and legs with
foil after 1 hour if they are over browning.
-
Remove from the oven, cover and
leave for 15 minutes.
-
Drain off all except 2 tbsp of pan
juices from the tin.
-
Place the tin on the stove over
low heat, add the flour and stir over medium heat until browned.
-
Slowly add the remaining stock,
stirring until the gravy boils and thickens.
-
Carve and serve with the gravy,
stuffing and roast vegetables.
