Top tips for cooking your Festive Turkey
Stuffing Your Turkey
The stuffing can be prepared ahead but don’t stuff the bird until it’s ready to be cooked. Only stuff the neck cavity, as the body cavity will not cook through. Fill your turkey with fresh herbs, slices of lemon or onion to infuse the meat and add extra flavour.
Roasting Your Turkey
Set your oven to 190°c/Gas 5. To get the most accurate timings, weigh your turkey one it has been stuffed. The British Turkey Information Service advice is over 4kg calculate 20 minutes per kg plus an extra 90 minutes. If your turkey is under 4kg, 20 minutes per kg plus an extra 70 minutes. Always tests that your turkey is cooked through by checking the juices run clear, if you pierce the thigh where it meets the body. If not, put back in the oven for a further 20 minutes and check again.
Carving Your Turkey
It’s much easier to carve a turkey once it has been rested for at least 20 minutes.
Remove the legs and wings by cutting through the skin which attached the legs/wings to the body. Force the knife between the end of the bone and twist away from the body.
Hold the turkey firmly on a chopping board with a carving fork. Make a horizontal cut into the breast above the wing. Carve the breast meat in long thin downward slices following the curves of the turkey.
Save any leftover meat that needs further carving, make sure it’s cooled before storing in the fridge.
You can keep cold cooked turkey in the fridge for up to 3 days. Store in an airtight container or clingfilm.