Paul's how to
Cook
it
TAKE IT OUT OF THE FRIDGE
first thing Christmas morning - or at least 2 hours before you're going to cook it.
PRE-HEAT YOUR OVEN
to 180oC (Fan: 160oC) (Aga:hot)
1. PLACE BREAST DOWN IN A LARGE ROASTING TIN
(or skin side up for a demi bird)
Cooking it upside down will keep the breast meat moist because the fat on the back of the bird trickles through to the breast.
Add salt & pepper to the back of the turkey and half a litre of water in the roasting tin.
Don't stuff the bird - cook your stuffing separately.
2. PUT IN THE OVEN WITH NO FOIL
Adding foil at any stage will steam the skin and poach the meat.
3. TURN THE TURKEY OVER
half way through our recommended cooking time - by holding the drumsticks with oven gloves.
Season the breast with salt & pepper.
4. CHECK ITS TEMPERATURE
30 minutes before the end of the cooking time - by putting the complimentary thermometer half way through the thickest part of the breast.
When the needle hits 65oC it's done.
If it's not up to temperature, place back in the oven& check every 10 mins.
5. TAKE IT OUT OF THE OVEN
and leave for at least 30 minutes (preferably 60 minutes) before you carve it - it won't go cold.
Don't be tempted to cover it.
6. MAKE THE BEST TASTING GRAVY
Just skim any excess fat from the top of the stock and scrape in all the delicious sticky bits off the bottom of the roasting tin.
Re-heat the stock in a pan. It's done!
1. PLACE BREAST DOWN IN A LARGE ROASTING TIN
(or skin side up for a demi bird)
Cooking it upside down will keep the breast meat moist because the fat on the back of the bird trickles through to the breast.
Add salt & pepper to the back of the turkey and half a litre of water in the roasting tin.
Don't stuff the bird - cook your stuffing separately.
2. PUT IN THE OVEN WITH NO FOIL
Adding foil at any stage will steam the skin and poach the meat.
3. TURN THE TURKEY OVER
half way through our recommended cooking time - by holding the drumsticks with oven gloves.
Season the breast with salt & pepper.
4. CHECK ITS TEMPERATURE
30 minutes before the end of the cooking time - by putting the complimentary thermometer half way through the thickest part of the breast.
When the needle hits 65oC it's done.
If it's not up to temperature, place back in the oven& check every 10 mins.
5. TAKE IT OUT OF THE OVEN
and leave for at least 30 minutes (preferably 60 minutes) before you carve it - it won't go cold.
Don't be tempted to cover it.
6. MAKE THE BEST TASTING GRAVY
Just skim any excess fat from the top of the stock and scrape in all the delicious sticky bits off the bottom of the roasting tin.
Re-heat the stock in a pan. It's done!
Don't be afraid! Just think of it as a big chicken