Method:

Place your turkey, whole, breast, boned and rolled, or breast into a glass container.
 Use a bag for a whole turkey.



Pour 1 litre of Connacht Gold Buttermilk on top with 3-4 cloves garlic, orange slices, fresh rosemary, peppercorns, clove, cinnamon, stock, salt and pepper.



Refrigerate for 24 hours.



Remove the turkey from the marinade before cooking.

You can pat it dry with kitchen paper, but there is no need; I just rub away any excess buttermilk.



Place the turkey on a bed of vegetables in a deep metal tin; this is important for flavoursome meat and gravy. Use onions, garlic, carrots, fresh herbs like rosemary and thyme, bay leaves, salt and pepper.



Cook as per cooking instructions. Here is a great website to calculate your cooking time – Click here



Cover with foil and remove for the last 40
or you can use a food thermometer to check if it has reached 75 degrees.

 Remember to baste the turkey every 30 minutes.



To make the gravy.


Remove the turkey from the tin and add 2 tbsp flour; mix with the vegetables, and once combined, whisk in 500ml stock; add more if needed.
 Once simmering, strain the gravy into a saucepan.
 Season to taste.


 Allow your turkey to rest before carving for easier slicing.



The gravy freezes really well if you have extra!