Merry Christmas everyone, now my idea of that perfect Christmas feast it has to involve a roast Turkey I gotta tell you, it brings back so many memories for me and I always do one for my kids too.
So we start with this gorgeous big turkey, this ones about 5 or 6 kilos, looking beautiful. Now to get that crispy skin on the outside it's gotta be nice and dry. Alright, next we're gonna sprinkle salt all inside on the meat underneath the skin, sprinkle salt on the outside of your Turkey as well.
The next step is to take some sage and some thyme stick it right on into the Turkey before you try it up. Now you put this back into your refrigerator for 14 hours. Now about an hour before you're ready to roast the Turkey, what you want to do is take it out of the refrigerator and leave at room temperature. Next job get yourself some oil and brush the entire Turkey take a little water and add to the bottom of the heavy roasting pan.
The time has come we are ready to rise to Turkey we're gonna pop it in 200 degrees for 45 minutes. So once she's been in the oven for 45 minutes, it's time to turn it, so all you do is pick it up, spin it around 180 degrees, close that baby up, let it go for about another 45 to 55 minutes. OK the moment of truth. Oh it’s looking good isn't? Get yourself a little bit more of that beautiful thyme, some sage, sprinkle it all over your cutting board and then I lift my Turkey up out of the roasting tray. I do that because then all of those aromatics are going to continue to sort of flavor. You have to rest your turkey for at least 45 minutes, and now an important thing for you to do, is take these beautiful pan juices, this makes the most delicious gravy. Put the pan juices and stock over a medium heat and bring it to the simmer. And then we're gonna bring those pan juices up to a simmer.
And then we want to thicken this beautiful gravy so we're gonna start with a little bit of butter, then we'll throw in some finely chopped shallots, once the shallots softened for a minute you can add the flour, and then we can go ahead and pour that beautiful pan juice, we can add in a little of the Dijon mustard and those green peppercorns and Worcestershire Sauce and simmer for about 5 minutes.
Now you have the best gravy on the planet it's time to carve your turkey. So there it is, my quick roast Turkey with delicious mustard peppercorn gravy, give it a go it's easier than you think and I reckon you're going to absolutely love it. Merry Christmas.