| |
It's particularly
important to get the cooking time right with turkey. Compared to
other poultry turkey isn't particularly fatty so over cooking
will dry it out. If you are using a frozen bird defrost
thoroughly, remember the bigger the bird the longer it will take
to defrost.
The formula for
cooking turkey is about 40 minutes per kilo at 180-220c. This
does however depend on the efficiency of your oven and the
regularity of your basting. |
|
|
|
|
Ingredients:
5 kg / 11 lb turkey
6 rashers streaky bacon
100g / 3.5 oz butter
splash of olive oil
salt and pepper
Method:
-
Rub the oil into
the turkey then smear butter roughly over the skin,
particularly the breast area, add salt and pepper and place
into a roasting tray on its back.
-
Place into a
preheated oven at 200c (400f) gas mark 6 for about 40 minutes.
-
Remove from the
oven, turn the bird the right way up, cover loosely with
kitchen foil and roast for a further hour and a half at
180c.
-
Remove from the
oven, baste then spoon off all the excess fat, drape the
bacon rashers across the turkey and roast for a further 70
minutes.
-
After about 200
minutes total cooking time push a sharp knife into the
thigh, if no red meat juices escape the meat is probably
cooked. Leave to stand for at least twenty minutes before
carving.
TOP
|
|
