Your guide to the perfect Christmas turkey
http://www.articles888.com/articles/4121/1/Your-guide-to-the-perfect-Christmas-turkey-/Page1.html
Paul Adkins
Paul Adkins<br />
Pancentric<br />
<a href="http://www.pancentric.com">SEO Agency London</a> By Paul Adkins
Published on 11/4/2008
Is this the first time you've cooked a Christmas turkey? Or maybe you're just tired of the same old recipe and want to try something different. Either way this article will help you cook the perfect turkey this Christmas. Firstly, you should check the packaging for instructions on how long to defrost your turkey for, but if there aren't any, then follow this guide:
Your guide to the perfect Christmas turkey
Is
this the first time you've cooked a Christmas turkey? Or maybe you're
just tired of the same old Christmas
recipies and want to try something different. Either way
this article will help you cook the perfect turkey
this Christmas.
Firstly, you should check the packaging for instructions on how long to defrost your turkey for, but if there aren't any, then follow this guide:
Put it in the fridge, allow 10 to 12 hours per kg, but if your fridge is cooler than 4°C (39°F), add extra defrosting time for the turkey.
Leave it in a cool room (below 17.5°C, 64°F) and allow three to four hours per kg.
Leave it at room temperature (about 20°C, 68°F) and allow approximately two hours per kg.
Top tips for cooking your turkey to perfection.
1. Weigh your turkey after stuffing
2. Cover the breast with strips of bacon or smear with softened butter then cover loosely with foil.
3. Preheat your oven to 190°C (180°C for fan assisted ovens), 375°F, Gas Mark 5.
4. Less than 4kg weight? Cook for 20 minutes per kg then add another 70 minutes cooking time at the end.
5. More than 4kg weight? Cook for 20 minutes per kg then add 90 minutes cooking time at the end.
6. Remove the foil for the last 40 minutes to brown the top.
7. Ovens vary, so always test your turkey to make sure it's thoroughly cooked. Pierce the thickest part, this is usually the leg of a whole turkey, with a skewer or sharp pointed knife. Hold a spoon underneath to catch the juices as they run out. If they are clear the turkey is done. If they are pink it needs further cooking.
8. Allow the turkey to stand for 15 to 20 minutes in a warm place, it won't go cold, it'll be more juicy and easier to carve.
Recipe - Classic turkey with trimmings
Classic roast British turkey with all the trimmings, including cranberries, stuffing and chestnuts.
Serves: 12
Calories per portion: 771
Fat per portion: 21g
Stuffing:
30ml/2 tbsp vegetable oil
1 red onion, chopped
50g/2oz dried cranberries
zest and juice 1 lemon
175g/6oz fresh white breadcrumbs
200g/7oz ready cooked and peeled chestnuts, chopped
60ml/4 tbsp each chopped fresh sage and fresh parsley
225g/8oz sausagemeat
salt and freshly ground black pepper
Turkey:
1 (5.4kg/12lb) oven-ready British Turkey, giblets removed
12 rashers rindless smoked streaky bacon
6 chipolata sausages, twisted in half to make 12
12 pitted no-soak prunes
50g/2oz butter
30ml/2tbsp plain flour
900ml/1 1/2pt turkey stock
To serve: Roast potatoes, parsnips and mixed vegetables
1. Make stuffing: heat oil in a pan and fry onion for 4 mins. Add cranberries, lemon zest and juice; remove from heat. In a large bowl, mix remaining stuffing ingredients with onions; season.
2. Prepare trimmings: stretch bacon rashers with back of a knife; cut in half. Wrap a piece of bacon around each of the sausages and prunes. Place seam side down in a roasting tray, cover and chill until required.
3. Stuff the turkey: Preheat oven to 190C/Fan 170C/375F/Gas Mark 5. Spoon stuffing into neck cavity of turkey, then tuck skin flap underneath; secure with cocktail sticks. Roll any remaining stuffing into balls and roast with bacon rolls.
4. Truss and weigh turkey: tie string around leg joints, then around parsons nose, under the bird and up over the wings. Tie tightly to secure shape. Weigh turkey, then calculate cooking time: allow 20 mins per kg + 90 minutes. Place in a large roasting tin. Spread all over with butter and season. Loosely cover with foil.
5. Roast turkey for the calculated time, basting occasionally with the pan juices. Remove foil for final 45 mins, to crisp skin; roast bacon rolls and stuffing balls above the turkey for 20 mins. Check turkey is cooked by piercing thigh with a skewer - the juices should run clear. Transfer turkey to serving plate, cover with foil and rest in a warm place for 20 mins, this makes carving easier.
6. Make gravy: spoon off excess fat from juices in roasting tin. Place tin on a low heat, add flour and cook, stirring for 1 min. Gradually stir in stock and bring to boil. Simmer for 5 mins, stirring occasionally then strain into a warm gravy boat.
Kate Korr
Good to know
A great Christmas resource featuring Christmas food ideas, Christmas dinner recipes and Christmas budget planning.
Firstly, you should check the packaging for instructions on how long to defrost your turkey for, but if there aren't any, then follow this guide:
Put it in the fridge, allow 10 to 12 hours per kg, but if your fridge is cooler than 4°C (39°F), add extra defrosting time for the turkey.
Leave it in a cool room (below 17.5°C, 64°F) and allow three to four hours per kg.
Leave it at room temperature (about 20°C, 68°F) and allow approximately two hours per kg.
Top tips for cooking your turkey to perfection.
1. Weigh your turkey after stuffing
2. Cover the breast with strips of bacon or smear with softened butter then cover loosely with foil.
3. Preheat your oven to 190°C (180°C for fan assisted ovens), 375°F, Gas Mark 5.
4. Less than 4kg weight? Cook for 20 minutes per kg then add another 70 minutes cooking time at the end.
5. More than 4kg weight? Cook for 20 minutes per kg then add 90 minutes cooking time at the end.
6. Remove the foil for the last 40 minutes to brown the top.
7. Ovens vary, so always test your turkey to make sure it's thoroughly cooked. Pierce the thickest part, this is usually the leg of a whole turkey, with a skewer or sharp pointed knife. Hold a spoon underneath to catch the juices as they run out. If they are clear the turkey is done. If they are pink it needs further cooking.
8. Allow the turkey to stand for 15 to 20 minutes in a warm place, it won't go cold, it'll be more juicy and easier to carve.
Recipe - Classic turkey with trimmings
Classic roast British turkey with all the trimmings, including cranberries, stuffing and chestnuts.
Serves: 12
Calories per portion: 771
Fat per portion: 21g
Stuffing:
30ml/2 tbsp vegetable oil
1 red onion, chopped
50g/2oz dried cranberries
zest and juice 1 lemon
175g/6oz fresh white breadcrumbs
200g/7oz ready cooked and peeled chestnuts, chopped
60ml/4 tbsp each chopped fresh sage and fresh parsley
225g/8oz sausagemeat
salt and freshly ground black pepper
Turkey:
1 (5.4kg/12lb) oven-ready British Turkey, giblets removed
12 rashers rindless smoked streaky bacon
6 chipolata sausages, twisted in half to make 12
12 pitted no-soak prunes
50g/2oz butter
30ml/2tbsp plain flour
900ml/1 1/2pt turkey stock
To serve: Roast potatoes, parsnips and mixed vegetables
1. Make stuffing: heat oil in a pan and fry onion for 4 mins. Add cranberries, lemon zest and juice; remove from heat. In a large bowl, mix remaining stuffing ingredients with onions; season.
2. Prepare trimmings: stretch bacon rashers with back of a knife; cut in half. Wrap a piece of bacon around each of the sausages and prunes. Place seam side down in a roasting tray, cover and chill until required.
3. Stuff the turkey: Preheat oven to 190C/Fan 170C/375F/Gas Mark 5. Spoon stuffing into neck cavity of turkey, then tuck skin flap underneath; secure with cocktail sticks. Roll any remaining stuffing into balls and roast with bacon rolls.
4. Truss and weigh turkey: tie string around leg joints, then around parsons nose, under the bird and up over the wings. Tie tightly to secure shape. Weigh turkey, then calculate cooking time: allow 20 mins per kg + 90 minutes. Place in a large roasting tin. Spread all over with butter and season. Loosely cover with foil.
5. Roast turkey for the calculated time, basting occasionally with the pan juices. Remove foil for final 45 mins, to crisp skin; roast bacon rolls and stuffing balls above the turkey for 20 mins. Check turkey is cooked by piercing thigh with a skewer - the juices should run clear. Transfer turkey to serving plate, cover with foil and rest in a warm place for 20 mins, this makes carving easier.
6. Make gravy: spoon off excess fat from juices in roasting tin. Place tin on a low heat, add flour and cook, stirring for 1 min. Gradually stir in stock and bring to boil. Simmer for 5 mins, stirring occasionally then strain into a warm gravy boat.
Kate Korr
Good to know
A great Christmas resource featuring Christmas food ideas, Christmas dinner recipes and Christmas budget planning.