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Lakeland, the home of creative kitchenware

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Roast Turkey
(serves 8)

What you need

  • 4kg whole turkey
  • 2 tbsp olive oil
  • 250ml chicken stock
  • A few rosemary sprigs, optional

What you do

  1. Preheat the oven to 180°C/350°F.
  2. Rinse the turkey under cold running water; pat dry inside and out with kitchen roll. Tie the legs with kitchen string and tuck the wings under the turkey. Tuck the rosemary sprigs behind the legs, if required.
  3. Place onto a wire rack in a large roasting tin. Brush with the oil and pour the stock into the tin. Cover with two layers of oiled foil; roast for 2½ hours. Uncover and brush or inject with the pan juices. Roast, uncovered, for 30 minutes or until browned all over and cooked through. Remove the turkey from the pan, discard the string.
  4. Stand for 20 minutes before carving.

Tip: Delicious served with roast garlic, red onion and roast potatoes

Roast Goose
(serves 8)

What you need

  • 20g butter, melted
  • 1 tbsp honey
  • 1 tsp light soy sauce
  • 3.5kg whole goose
  • 1 tbsp plain flour

What you do

  1. Preheat the oven to 200°C/400°F.
  2. Combine the butter, honey and soy sauce in a small bowl and brush the goose inside and out with the mixture. Tie the legs with kitchen string and tuck the wings under the goose.
  3. Prick the skin to release the fat during roasting.
  4. Place onto a wire rack in a large roasting tin. Cover with foil and roast for 1 hour. Remove the foil and roast for a further hour until browned all over and cooked through. Remove the goose from the pan, discard the string.
  5. Stand for 15 minutes before carving.