Recipe excerpted from Uncomplicated by Claire Tansey.
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Resting meat of any size, but especially large roasts, is arguably the most important step. During its rest, the meat’s juices will redistribute themselves and make the meat juicy and flavourful. It will also be easier to carve.
Save carved carcass and use it to make Roasted Brown Chicken Stock
with turkey bones.