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Cooking Your Turkey

1. Preheat the oven to 400°F(2000C/Gas Mark 6).
2. Place the turkey into a large roasting tin. Loosen the skin from the neck end and smear the butter onto the breast underneath the loosened skin.
3. Mix 3 tbsp of the Classic Butter Chicken sauce with the 250ml of stock and pour into the roasting tin around the turkey.
4. Place into the hot oven and cook for 45-60 minutes until the skin colours to a light golden brown.
5. Reduce the oven temperature to 350°F /180°C/Gas Mark 4 and cover the turkey loosely with tin foil and continue to cook for a further 30 minutes.
6. Remove the tin foil and brush the turkey all over with the reserved marinade and continue cooking.
7. After 30 minutes, brush the other half of the paste and continue cooking for another hour approximately. Add any extra paste into the stock.
8. Continuously keep basting the turkey with its juices and ensure you get an even glaze.
9. If the turkey is getting too dark, cover loosely with tin foil, uncovering 10 minutes towards the end of its cooking time.
10. Ensure the turkey is thoroughly cooked and has an internal temperature of 82°C/180°F when probed with a meat thermometer into the thick part of the thigh.
11. Alternatively, check to see if the juices from the thickest part of the turkey run clear.
12. Remove from the oven and leave to rest for 20 minutes. Place the turkey onto a plate and keep warm.

Cooking Your Gravy

1. To make the gravy, skim off the fat from the roasting tin and strain the juices into a jug.
2. Heat the roasting tin on the hob and melt the butter and add the plain flour making a roux. Cook for 1-2 minutes.
3. Add the turkey juices and the extra stock in slowly, stirring constantly to make a smooth gravy.
4. Add the garam masala and simmer for another few minutes or until lightly thickened.
5. Serve with the turkey.