Tips on how to cook Turkey!
•Try removing the legs and cooking them seperately. This gives a shorter cooking time for the breast which can be cooked on the carcase. The shorter time reduces the chance of drying out.
Detach the wishbones at the base with a knife
Lift up and away to remove the wishbone whole
•Cook the bird breast down for the first two thirds of the cooking time it helps keep the meat moist. Lay some carrots and onions slices on the baking tray, it stops the skin frying and getting damaged on the baking tray.
•Choose a Baking tray that fits well ie is not too big as the juices will burn and spoil the gravy. Add a little water or stock if the juices begin to dry up.
Turkey with legs removed
•If you want to stuff the turkey do so only in the neck it is unlikely a cavity stuffed bird will reach a safe internal temperature without overcooking the breast meat!
a 3 kg 6 lb bird takes about 1 hour 40 minutes
a 4.5 kg 9lb bird takes about 2 hours
a 6kg 12lb bird takes about 2 hours 30 minutes
a 8kg 16lb bird takes about 3 hours.
Make sure its cooked through but do not overcook.
Choose a good Turkey if possible fresh Turkey is best - safer and better flavoured. Free range and bronze Turkeys have a good flavour. Hen birds are less coarse.
Use giblets to make stock for gravy, but not the liver, this can be incorporated into the stuffing