Year after year, once the Turkey is safely ordered and delivered the next stress is cooking it!
No-one wants to eat dry, tasteless turkey on Christmas day, so read on to make sure you cook it up a treat and serve beautiful succulent turkey to your guests....or forward this on to your host!
First things first, let's hope you've ordered a traditionally reared, free-range turkey. It will always give you a head start on serving up lots of delicious tasting meat.
On to the cooking...
- Remove the Turkey from the fridge a couple of hours before cooking to allow the temperature of the meat to reach room temperature. The bird will then require less time in the oven, reducing drying out of the bird.
- Baste the meat regularly with its own juices during the cooking process.
- Do not have the oven set too high in heat during cooking (180oC, Gas mark 4 is a good temperature).
- Treat yourself to a cooking thermometer, really useful for lots of applications in cooking.
- Use a roasting bag. Your butcher should be able to source this for you. Then you season the bird, tie up the bag and place in the oven, it will retain all the juices and cook slightly quicker due to the steam & pressure created.
- REST, REST, REST! After removing your bird from the oven, cover with a piece of foil and allow to sit for a good 20 mins, it will still retain the heat in the meat but allows the meat to relax and when you then carve the bird you won't see all the lovely juice running out of the meat onto the carving board, it will stay in the meat where you want it.
Follow those guidelines and you can’t go wrong!
If you’re going with something different to the traditional turkey this year you can find roasting times for all meats on our website, including pheasant and duck.