How to cook the perfect roast turkey...
The secret to a succulent roast turkey is in the cooking times. Follow our simple cooking guidelines, which have been meticouly tested by the British Turkey Industry. You can't go wrong!
1. Weigh your turkey after stuffing
2. Cover the breast with bacon- or smear with softend butter
3. Cover loosly with foil
4. Preheat your oven to 190C (180C for fan assisted ovens), 375F, Gas mark 5
5. Cooking times:
- For a Turkey less than 4kg weight- cook for 20 minutes per kg plus 70 minutes cooking time at the end
- For a Turkey more than 4kg in weight- cook for 20 minutes per kg plus 90 minutes cooking time at the end
6. Remove the foil for the last 40 minutes of cooking time to brown the top
7. Allow the Turkey to rest for 15- 20 minutes in a warm place. It will not go cold and will be easier to carve.
Ovens vary- so always test your turkey to make sure it is throughly cooked. Place a skewer or sharp knife into the thickest part of the turkey leg. If the juices from the leg run clear- the turkey is done. If the juices are pink it needs further cooking.
1. Weigh your turkey after stuffing
2. Cover the breast with bacon- or smear with softend butter
3. Cover loosly with foil
4. Preheat your oven to 190C (180C for fan assisted ovens), 375F, Gas mark 5
5. Cooking times:
- For a Turkey less than 4kg weight- cook for 20 minutes per kg plus 70 minutes cooking time at the end
- For a Turkey more than 4kg in weight- cook for 20 minutes per kg plus 90 minutes cooking time at the end
6. Remove the foil for the last 40 minutes of cooking time to brown the top
7. Allow the Turkey to rest for 15- 20 minutes in a warm place. It will not go cold and will be easier to carve.
Ovens vary- so always test your turkey to make sure it is throughly cooked. Place a skewer or sharp knife into the thickest part of the turkey leg. If the juices from the leg run clear- the turkey is done. If the juices are pink it needs further cooking.
Real Gravy
How to make the stock:
- Take the giblets, put them into a small pan of water and bring to the boil, cover and simmer for 30 to 40 minutes.
- Strain the stock, allow to cool. Then store in the fridge untill needed.
The stock can be made up to 2 days before the gravy, provided it is stored in the fridge. Cats and dogs loved cooked giblets so you can give them a treat on christmas day too!
How to make the gravy:
- Once the turkey has finished cooking remove from the oven, and place onto a serving plate. Cover with foil and put it to one side to allow it to relax for 15- 20 minutes. This allows the bird to relax before carving.
- Take the roasting tin with the juices onto the hob and gently heat through till bubbling gently.
- Sprinkle 2/3 heaped tablespoons of plain flour and cook gently for 30 seeconds, stirring constantly.
- Slowly add the giblet stock, stiring rapidly with a whisk until the gravy has reached the desired thinckness. If too thick add a little more boiled water.
- Remove from the heat and season to taste.
If you do not want to make giblet stock, reduce the flour to 1 dessertspoon just to thicken the turkey jucies a little.
- Take the giblets, put them into a small pan of water and bring to the boil, cover and simmer for 30 to 40 minutes.
- Strain the stock, allow to cool. Then store in the fridge untill needed.
The stock can be made up to 2 days before the gravy, provided it is stored in the fridge. Cats and dogs loved cooked giblets so you can give them a treat on christmas day too!
How to make the gravy:
- Once the turkey has finished cooking remove from the oven, and place onto a serving plate. Cover with foil and put it to one side to allow it to relax for 15- 20 minutes. This allows the bird to relax before carving.
- Take the roasting tin with the juices onto the hob and gently heat through till bubbling gently.
- Sprinkle 2/3 heaped tablespoons of plain flour and cook gently for 30 seeconds, stirring constantly.
- Slowly add the giblet stock, stiring rapidly with a whisk until the gravy has reached the desired thinckness. If too thick add a little more boiled water.
- Remove from the heat and season to taste.
If you do not want to make giblet stock, reduce the flour to 1 dessertspoon just to thicken the turkey jucies a little.
Curried Turkey and Mango
Ingredients
1 tbsp olive oil
2 medium onions, peeled and cut into wedges
2-4 garlic cloves, peeled and crushed
1-2 red chillies, deseeded and chopped
1-2 tbsp red curry paste or curry powder
1 tbsp plain white flour
450ml / ¾ pt turkey or chicken stock
450g / 1lb cooked diced turkey thigh meat
4 tbsp low fat natural yoghurt
1 ripe mango, peeled and diced
2 tbsp freshly chopped coriander
freshly cooked saffron flavoured basmati rice to serve
Method
1. Heat the oil in a large pan and gently sauté the onions, garlic and chillies for 5 minutes. Add the curry paste or curry powder with the flour and continue to sauté for a further 3 minutes.
2. Gradually stir in the stock, bring to the boil, then reduce the heat. Add the diced turkey thigh meat, cover with a lid and simmer gently for 12-15 minutes or until the turkey is piping hot.
3. Stir in the yoghurt, the diced mango and coriander and heat through for 2 minutes before serving with the freshly cooked rice.
1 tbsp olive oil
2 medium onions, peeled and cut into wedges
2-4 garlic cloves, peeled and crushed
1-2 red chillies, deseeded and chopped
1-2 tbsp red curry paste or curry powder
1 tbsp plain white flour
450ml / ¾ pt turkey or chicken stock
450g / 1lb cooked diced turkey thigh meat
4 tbsp low fat natural yoghurt
1 ripe mango, peeled and diced
2 tbsp freshly chopped coriander
freshly cooked saffron flavoured basmati rice to serve
Method
1. Heat the oil in a large pan and gently sauté the onions, garlic and chillies for 5 minutes. Add the curry paste or curry powder with the flour and continue to sauté for a further 3 minutes.
2. Gradually stir in the stock, bring to the boil, then reduce the heat. Add the diced turkey thigh meat, cover with a lid and simmer gently for 12-15 minutes or until the turkey is piping hot.
3. Stir in the yoghurt, the diced mango and coriander and heat through for 2 minutes before serving with the freshly cooked rice.
Turkey Tortillas
Ingredients
250g British turkey breast strips
1 red onion
1 red pepper
1 Tbsp oil
1½ teaspoons of fajita grill and sizzle seasoning
4 flour tortillas (ready made) Serve with sour cream, tomato salsa, grated cheese and guacamole
Method
1.Fry the red onion and the pepper in the oil for three minutes, add the turkey strips and the spice and stir fry for about 5 minutes until the turkey is cooked through.
2.Warm the tortillas and spread with the sour cream, salsa, cheese and guacamole and then spoon in the turkey mixture.
3.Roll up and enjoy!
250g British turkey breast strips
1 red onion
1 red pepper
1 Tbsp oil
1½ teaspoons of fajita grill and sizzle seasoning
4 flour tortillas (ready made) Serve with sour cream, tomato salsa, grated cheese and guacamole
Method
1.Fry the red onion and the pepper in the oil for three minutes, add the turkey strips and the spice and stir fry for about 5 minutes until the turkey is cooked through.
2.Warm the tortillas and spread with the sour cream, salsa, cheese and guacamole and then spoon in the turkey mixture.
3.Roll up and enjoy!
Turkey with leeks and peas- great leftovers recipe
Ingredients
300ml turkey or chicken stock
400g cooked British turkey breasts,cut into 1-2cm strips
1 large leek, rinsed and finely chopped
300ml double cream
1 tbsp wholegrain mustard
1 tbsp parsley, chopped
225g frozen peas, cooked
Method
1. Salt and freshly ground black pepper Method Pour the stock into a saucepan and bring to the boil. Simmer rapidly until reduced by two thirds.
2. Meanwhile, cook the leek in a pan of boiling salted water for 3-4 minutes, or until just tender. Drain well and keep warm.
3.Add the cream, mustard, parsley and peas to the reduced stock. Then stir in the cooked turkey and leeks and heat gently to warm through.
4. Season well with salt and pepper and serve straight away in bowls, with boiled potatoes.
300ml turkey or chicken stock
400g cooked British turkey breasts,cut into 1-2cm strips
1 large leek, rinsed and finely chopped
300ml double cream
1 tbsp wholegrain mustard
1 tbsp parsley, chopped
225g frozen peas, cooked
Method
1. Salt and freshly ground black pepper Method Pour the stock into a saucepan and bring to the boil. Simmer rapidly until reduced by two thirds.
2. Meanwhile, cook the leek in a pan of boiling salted water for 3-4 minutes, or until just tender. Drain well and keep warm.
3.Add the cream, mustard, parsley and peas to the reduced stock. Then stir in the cooked turkey and leeks and heat gently to warm through.
4. Season well with salt and pepper and serve straight away in bowls, with boiled potatoes.
For more delicious recipies visit www.britishturkeys.co.uk
