| Serves: | |
| Ingredients: | 1 turkey!
Butter
Bacon |
| Method: | We hope you enjoy one of our organic free range turkey
Storage
Just a reminder (though I’m sure you don’t need one!). The turkeys should
be refrigerated immediately and stored at 4C or below, with plenty of air
circulating (not enclosed in a bag) and in the lower part of the fridge.
Alternatively, it would be ideal to freeze the turkey and defrost the day
before cooking. Certainly, it would be advisable to put the giblets in the
freezer.
About cooking- everyone has their own way of cooking turkey, I tend to
rub it over with butter, cover the breast with bacon, then wrap it up with
lots of tin foil and hope I can squeeze it in the Aga. Cooking times very
much depend on your oven, so the times given below are just a guide.
The best way is to test when it is cooked by piercing the thickest part of
the leg with a thin skewer . If the juices run clear, it’s cooked, if there is any
pinkness it needs longer. It is recommended that the core temperature
inside the turkey is in excess of 75-80C Don’t forget to baste it regularly.
Cooking times
8-10lb(3.6-4.5kg). Pre-heat the oven to 425F or 220C, cook for 15
minutes, then turn the oven down to 325F or 170C and cook for 21/2 to 3
hours, then a final half hour at 400F or 200C uncovered.
11-14lb(5-6.5kg). 40 minute at the high temperature as above
(450F/220C), then 31/2-4 hours at the lower temperature(325F/170C)
with the final half hour uncovered at 400F/200C.
15-20lb(6.75-9kg). 45 minutes at the high temperature(425F/220C),
4-5 hours at the lower temperature(325F/170C) then the final half hour
uncovered at 400F/200C.
We hope you have a wonderful Christmas.
Best wishes from
Tim and Jo Budden
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