Getting your Christmas turkey spot on

Getting your Christmas turkey spot on


Posted 7th Dec 2016


How stressful do you find cooking Christmas lunch? If done well, the beautiful golden roast turkey - accompanied with all of the trimmings, of course - is a treat everyone thoroughly enjoys

However, if you want to avoid getting into a flap on Christmas morning, there are some simple steps you can follow:

1. Choose a British bird with the Quality British Turkey logo alongside the Red Tractor. This ensures the bird meets high standards in animal welfare, food safety and traceability. Be sure to order the size you need.

2. If you find yourself uncertain as to the size to go for, visit www.britishturkey.co.uk and check the size guide. And if you are going for a larger turkey, be sure to check it will fit your oven dimensions first.

3. Calculate the defrosting and cooking times in advance to give you plenty of time - certain turkeys will require a few days to fully defrost. And remember, if you are going to stuff the neck end you must weight it after stuffing to get the correct cooking time.

4. Allow your bird to rest for 20-30 minutes after you've cooked it. This keeps it juicy and makes it easier to carve.

The recommended cooking times are:

- Under 4kg allow 20 minutes per kg + 70 minutes.
- Over 4kg allow 20 minutes per kg + 90 minute.

Calculate cooking times and remember that oven temperatures can vary - cook at 180°C Fan/ 375°F / Gas Mark 5 and cover loosely with foil. You should also remember to remove the foil for the last 40 minutes to allow for browning, however.

Tips courtesy of British Turkey





Related articles
Posted 27th Jul 2018

Ensuring your puppy gets enough brain food

Ensuring your puppy gets enough brain food


Posted 27th Jul 2018

The wonderful gooseberry

The wonderful gooseberry


Posted 27th Jul 2018

Staying in the Norfolk Broads

Staying in the Norfolk Broads


Posted 23rd Jul 2018

A look at Dudley Canal Tunnel

A look at Dudley Canal Tunnel


July issue on sale 7th June

Subscribe to our newsletter