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Turkey with Golden Crackling

Serves icon Serves 12
Cook Time icon 3.5 hrs

For a perfectly cooked bird with golden, crispy skin, the secret ingredient is baking powder, which enhances the crispiness of poultry skin and pork crackling. We’ve opted to cook using oil to prevent the skin from becoming soggy.

What do I need?

  • 2 tsp baking powder
  • 2 tbsp sea salt flakes
  • 1 tsp freshly cracked black pepper
  • 1 tbsp finely chopped thyme leaves, plus extra thyme sprigs
  • Zest of 1 lemon
  • 5-6 kg oven-ready turkey, neck removed and chopped, giblets reserved
  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 1 orange, halved
  • 1 garlic bulb, halved through the equator
  • 6 tbsp olive oil
  • 1 gravy base

How do I make it?

  1. Mix baking powder with sea salt, black pepper, chopped thyme, and lemon zest. Rub this mixture all over the turkey, ensuring it’s well coated. Place the turkey breast-side up in a large roasting tin or on a tray, leaving it uncovered in the fridge for at least 12 hours, preferably up to 48 hours.
  2. Remove the turkey from the fridge at least 1 hour before roasting. Preheat the oven to 220°C. Transfer the turkey to a board and scatter onions, carrots, turkey neck, and giblets into the roasting tin. If using a rack, place it in the tin and position the turkey on top. Stuff the turkey cavity with halved orange, garlic halves, and thyme sprigs. Drizzle two-thirds of the olive oil over the turkey, massaging it evenly into the skin. Optionally, tie the turkey legs together with butcher’s string for a neat shape.
  3. Place the turkey in the oven and immediately reduce the temperature to 190°C. Roast for 1 hour, then remove from the oven and brush with some of the remaining olive oil. Rotate the tin and return to the oven for 30 minutes. Brush with more oil and roast for a further 30 minutes. After 2 hours of roasting, check the internal temperature using a probe thermometer; it should read 75°C in the thickest part of the breast. If necessary, return to the oven for 15-minute increments until the correct temperature is reached. Allow the turkey to rest for 10 minutes in the tin, then transfer to a board to rest for another 20 minutes, uncovered.
  4. While the turkey rests, remove lemon halves and garlic from the cavity. Add them to the tin with the vegetables, turkey neck, and giblets. Mash roughly with a wooden spoon or potato masher. Transfer the contents to a large, shallow pan. Pour in the gravy base, bringing it to a boil. Simmer for 5 minutes, adding water or stock if needed to adjust thickness. Strain the gravy into a jug if serving immediately, or reheat in another saucepan when ready to serve.
  5. Carve the turkey and serve with the prepared gravy.