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