300ml Caversham Cream Sherry
1 Quixo Stock Cube
300ml boiling water
3 Garlic Cloves
2 tsp Stonemill Dried Parsley
Quixo Chicken Gravy Granules
Dissolve the stock cube in the boiling water, add the sherry, parsley, garlic cloves (no need to peel) and season with some black pepper.
Pour this around your turkey then baste the bird every 20 minutes as you are roasting.
Once the turkey is cooked, put on a platter, cover with some clean tea towels and allow the bird to rest – the juices will settle and it will be more succulent and easier to carve.
You can leave it for up to an hour.
Use the cooking juices to make the best ever gravy – discard the garlic cloves and thicken with some Quixo Chicken Gravy Granules.