Cooking that Christmas Turkey. Some little tips for cooking your turkey.
I always cook my turkey on Christmas Eve as it makes my Christmas Day so much more relaxing. I just reheat it on Christmas Day in the oven with some juices. I leave it overnight in the fridge until Christmas morning when I reheat it. I think of cooking a turkey like nurturing or caring for someone. I check on it while cooking and have a timer by the oven set for 30 minutes so every thirty minutes I check on how it is cooking. Once I have worked out the time it will take I write it down. Then I easily remember when I put it in the oven and when I need to take it out.
1/ The average weight of a Christmas Turkey is 5.5 kilograms after stuffing equivalent to 12lbs. This means you cook this Turkey for 200 minutes = 3 hours and 10 minutes. (1 kilogram = 20 minutes cooking time plus you add a further 90 minutes)
2/ Before you place it in the oven wrap it in aluminium or tin foil (see number 6 you can layer the turkey with bacon or pancetta slices before wrapping in the foil).
3/ Put 2 litres of chicken stock in the pan and 3 tablespoons of olive oil. Check the turkey every 30 minutes and pour the juices over the top. Keeps it moist it is going to be cooking for along time.
3/ Cook it at 175 degrees – 180 degrees celsius or 360 degrees fahrenheit.
4/ To see if the turkey is ready – pierce the thickest part of the thigh with a small fork or baking skewer. If the juice runs out clear the turkey is ready, if it is slightly pink keep cooking it.
5/ You can stuff the turkey in various ways – turkey mince mixed with 2-3 tablespoons thyme and/or sage, 2 egg yolks, some cut up french stick, 30 grams or 1 ounce of breadcrumbs, 1 onion, himalayan crystal salt and cracked pepper is always nice. Use a sewing needle and strong cotton and sew the opening up after you have stuffed it if you want to.
6/ You can layer the turkey with organic bacon or pancetta before baking. This draws more flavour into the turkey.