With our family recipes dressed to impress!
COOKING YOUR TURKEY
Here's to a delicious turkey dinner...
Christmas isn’t Christmas without a traditional turkey fresh from our farm. Having chosen this top quality product for the most important meal of the year, we hope that the following tips will help to make a successful start to your festive celebrations.
Keep your turkey in the fridge or another cold place at a constant cold temperature until ready to cook. Remove the giblets and put in a separate container in the fridge. (They can be used to add flavour to the stock for gravy)
Make sure the turkey is clean and check you’ve removed the giblets. Turkey is a tasty meal cooked on its own but for added flavour a stuffing can be placed in the neck cavity of the bird. For varying flavours a large peeled onion, apple or orange can be placed in the body. The outer skin can be rubbed with butter, salt and pepper or can be covered with rashers of streaky bacon.
Stuffing Recipe and roasting
2oz chopped bacon cooked, 1oz butter, 8oz can of chestnut puree, 4oz of breadcrumbs with 1tsp parsley, salt and pepper and finely grated rind of 1 lemon. Mix all together with a beaten egg.
Weigh the turkey including the stuffing. It can be cooked with or without foil wrapping but the foil does help to prevent it drying out. The foil has to be removed for the final 30 to 40 minutes of cooking to allow the skin to crisp up. The bacon can be removed at the same time and kept warm.
Calculate the roasting time from the chart below. NB if using a fan assisted oven then refer to the manufacturer’s instructions and reduce temperature accordingly.
Test to see if your turkey is cooked by inserting a skewer into the inside of the thigh and thick parts of the breast meat. The juices will run clear if cooked. If at all pink then return to the oven checking on a regular basis till juices run clear. The juices can be used to make a tasty gravy.
Carving will be easier if done in the following way:
- Hold the leg by the end knuckle. Cut closely to the body and twist off and carve the dark meat off the leg.
- The same for the wing and cut in half if too large.
- Slice the breast meat from one half, serve and repeat from the other half.