Season the turkey well with sea salt flakes and freshly ground black pepper before wrapping to achieve a crispy skin, and take great care not to rip the skin when you remove the muslin after cooking. Rachel Allen's foolproof way to guarantee a succulent, moist turkey is to soak a piece of cook’s muslin, that’s large enough to cover the bird, in melted salted butter (you’ll need about 175g/6oz butter for a 10-12lb turkey), then wrap the muslin over the turkey. In another equally fantastic turkey crown recipe she spreads a thyme-butter between the skin and the breast of the bird and adds orange slices to flavour the meat. One method is to cover her turkey crown with bacon so the skin is crisp and flavourful, but the breast doesn't dry out. Mary Berry has some options for getting crisp, delicious turkey skin. Pass each end of string under the parson’s nose, in opposite directions, and tie once more over the nose. Bring the ends of the string to the outside of the bird and over the drumsticks, then tie them. Run both ends of string over the turkey, along the gap between the legs and body, then under the end of each drumstick. Slide an arm’s length of string under the neck end, between the wings and legs. Position the main cavity and legs facing you. Trussing gives a neat shape and forces the legs up against the body, which helps prevent them from drying out. (Alternatively, you can stuff under the neck skin, or cook separate stuffing balls, then stuff the cavity with herbs and lemon.) Trussing Stuffing must be completely cool, and the bird should only be stuffed just before it roasts. Leave room between the stuffing and breast bone or the turkey may not cook through ensure you can push a wooden spoon handle into the cavity above the stuffing. Stuffing cooked in the main cavity absorbs the lovely juices. Pat the turkey dry very well using kitchen paper. Totally immerse the turkey in the salted water, cover and store in the refrigerator for up to 24 hours. To create the brine, mix ten parts cold water to one part salt, add a bouquet garni and stir well. īrining moistens and tenderises the bird by breaking up some of the enzymes. This should give you time to make the roast potatoes and gravy. Cover it with foil, then place a clean tea towel over this. Leave your turkey to rest for at least 30 minutes after roasting to allow the juices to redistribute themselves and the meat fibres to relax, otherwise you will have a dry bird (you can extend this resting time for up to one and a half hours). If you're worried about judging whether your turkey is in cooked this way, use a meat thermometer to take the temperature at the thickest part of the thigh – it should be at least 74C when it is cooked. If there is pink, roast the turkey for another 15 minutes and test again. The juices that run should be clear, with no sign of pink. To test for this, insert a small knife into where the meat is thickest, between the thigh and breast. The turkey is cooked when the thigh juices run clear. But you needn't risk it if you know how to check. Surveys show that 60% of us would prefer to serve the roast turkey overcooked and dried out than risk opening the oven to find it still pink when the family sits down for Christmas dinner. Once you are happy with the colour of your turkey, up to 30 minutes before the end of the cooking time, cover it with foil to prevent it burning. The skin of a turkey is thin and burns easily, and the white meat is susceptible to drying out, so the sizzle is shorter than it is for other meats. It was believed that it sealed the bird and stopped moisture from seeping out, but this has been disproved. This usually means removing it from the refrigerator up to one hour before roasting and letting it sit in a cool area.Ĭooking the turkey at a high temperature for a short time at the start caramelises the fats, creating a delicious flavour. Your turkey will cook more evenly and faster if you bring it to room temperature before stuffing, preparing and cooking it. For quick reference, see the table above or use our roast calculator. If you are stuffing the bird weigh the stuffed turkey, or weigh the turkey, stuffing and butter separately, and add the three weights together. The internal temperature should reach 165 ☏ in the center of the stuffing.Sizzle the turkey for 15 minutes in an oven preheated to 200C/Gas 6, then turn the oven down to 180C/Gas 4 and roast the turkey for 15 minutes per 450g/1lb total weight. The times shown below are for unstuffed poultry. Drain the ham and cook at 400 ☏ for 15 minutes to brown.Cover with water, then boil 20 to 25 minutes per pound.Reheat cooked hams packaged in USDA-inspected plants to a minimum internal temperature of 140 ☏ and all others to 165 ☏. Cook to a minimum internal temperature of 145 ☏ and allow to rest for at least 3 minutes.
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