Tips and Timings for Perfect Roast Turkey
15 December 2015 | Schwartz
There is nothing quite like that moment when you bring the turkey to the table, succulently roasted and surrounded by glorious trimmings. It’s the culinary highlight of the year, butit’s not always plain sailing in the kitchen when the temperature is set to Grotto Mark 9! So here are our Christmas turkey tips to ensure that the most important meal of the year goes without a hitch.
We’ll take you through all the steps, from preparing and cooking a perfectly golden Christmas turkey, turkey cooking time, stuffing ideas, and even what to do with all those delicious leftovers. Our handy tips and tricks will guarantee foolproof feasting.
Before you get started make sure to measure your oven so that the turkey fits and don’t forget to take your turkey out of the freezer the night before to defrost!
It might be an early start! Allow your Christmas turkey about 5 hours from start to finish – depending on the size of your turkey, and set your basting timer at 30 minute intervals. A few shakes of sage and allspice rubbed under the skin and inside the cavity of the turkey lends a beautiful aromatic flavour to the meat.
To ensure juicy, tender meat, place the turkey breast side-up on your roasting tray, add a few good sprinkles of salt and pepper, add stuffing, wrap with strips of bacon and cover with foil and cook in a preheated oven for about 3 hours at 180°C, 350°F, Gas 4. Just remove the foil and bacon for the last hour of cooking and reduce the temperature to 200°C, 400°F for a deliciously succulent and golden skin. Don’t forget to reserve the pan juices, so that you can create a mouth-watering gravy.
What Christmas is complete without stuffing? Why not add a few whole cloves and a little minced garlic to the mix for a hot and sweet sausage meat stuffing? Complement sage and onion stuffing with a couple of aromatic bay leaves and jazz-up your chestnut stuffing with some warming thyme and freshly grated nutmeg for a touch of festive sweetness. Once cooked, rest your turkey for about 30 minutes before carving and voila! Before you know it it’s time to set the table, pull the crackers and tuck in. And don’t forget to make a few extra stuffing balls on the side for your vegetarian guests!
And just because the turkey is carved the feasting doesn’t end there. Boxing Day is perfect for using up all those yummy leftovers from the day before. Braise your leftover turkey in a little oil with garlic and blend in our special blend of curry powder. This fragrant and spicy turkey curry served with steaming basmati rice will hit just the spot and you’ll be ready to take on the New Year! If that hasn’t whet your post-Christmas appetite our succulent turkey pie will. It’s a thrifty yet festive way to turn leftover turkey meat into a delicious family treat.
