Roast Turkey/Chicken

  • difficulty


  • serves


  • cooks in


  • calories

    183 per serving


  • 5lb turkey
  • Tbsp Coconut oil
  • Handful sage
  • Handful thyme
  • Pinch salt and pepper
  • 2 onions

Cooking Directions

  1. Rub turkey with coconut oil inside and out. .
  2. Cut onions into quaters and add half onions and herbs inside the bird and break up the rest around the outside of the bird.

  3. Rub in salt and pepper.

  4. Tip! Add a little water in bottom of dish. This will steam the bird as well as Cook to make it more succulent. It also helps make gravy.

  5. Add preheated oven 180 degrees and cook for 1 1/2 hours.

  6. Once cooked transfer to a platter and cover with foil and leave to rest for 10 mins while you make gravy.

  7. To make gravy- with a spoon scrape around the bird dish and mix together all the juices onion and herbs. Add a organic chicken stock cube and a splash of water.

  8. In a separate glass mix together a teaspoon of corn flour or plain flour with a splash of water to make a paste and add to the dish. Gently bring to boil stirring until it becomes thicker.

  9. Carve the bird and serve with gravy.