In the 90\u2019s I worked for a company that thought a frozen turkey was a great \u2018Christmas bonus\u2019 for their staff.\u00a0 For some it was perhaps, but this poor vegetarian would rather have had a tenner in her pay packet!\u00a0 I took the turkey anyway and always invited the family around for Christmas, so I have a lot of turkey cooking under my belt.<\/p>\n
I hope your turkey is a free range bird from a local farm, maybe one you\u2019ve picked out yourself; one you know has been well cared for and will be swiftly and humanely killed.\u00a0 If like me, all those years ago, you have a frozen bird, of indeterminate age and provenance, fear not, you can still make a well cooked centrepiece for your Christmas table.<\/p>\n
Tip: If you want a more succulent roast, brining the bird a day or so before is a good way to get flavour into the meat and retain moisture.\u00a0 Mix ground salt, pepper and herbs of your choice and rub it into the breast and body of the bird by inserting your hand gently under the skin.\u00a0 Be careful not to tear it.\u00a0 Massage inside and out and leave breast side up, loosely covered, in the roasting tin inside the fridge.\u00a0 Before you roast the bird add a generous amount of butter to the breasts in the same way.\u00a0 Plaster the outside with butter too and some bacon rashers \u2013 this will stop the bird from drying out and add flavour.\u00a0 Cover the whole thing with foil.<\/p>\n
Note: many turkeys contain giblets, so do check.\u00a0 Remove them to make gravy with, and don\u2019t do what I did when I cooked my first chicken and left the giblets in!<\/p>\n
Whether your bird is frozen and defrosted, or fresh, you\u2019ll want to take it out of the fridge at least an hour before you want to cook it.\u00a0 People worry about a frozen bird, defrosting it properly, cooking it properly, clearly you don\u2019t want to poison someone on Christmas day.\u00a0 As long as you allow enough time, to defrost and cook it, making sure the bird has reached the correct temperature, you can\u2019t go far wrong.\u00a0 Invest in a digital or meat thermometer to save the stress.\u00a0 Thighs should read 80C and the breast 75C.\u00a0 If you don\u2019t have a thermometer the classic, checking the juices run clear is a reasonable guide. Any blood and the bird needs another blast in the oven. Cooking times are key.\u00a0 Check the weight of your bird and calculate the time accordingly.\u00a0 Write it down so you don\u2019t forget.\u00a0 The rest of your time plan will depend on this key element. Some heritage varieties take a little less time to cook, but they should come with their own cooking advice.<\/p>\n
This handy turkey calculator tells you what size of turkey you need to feed your family, how long it will take to defrost, if it\u2019s frozen, and how long it will take to cook, if you don\u2019t want to work it out.<\/p>\n