Yahoo News How to cook the perfect Christmas turkey: cooking times and recipes
It's the biggest meal of the year and one that you can't afford to get wrong, especially if you've got a table full of hungry relatives waiting to be fed.
You've got the turkey, but how exactly do you cook it and more importantly, how do you know it's cooked?
Here, we've pulled together a step-by-step guide on everything you need to know about your turkey, including what to look for when choosing it, how to prepare it properly for cooking, our interactive turkey cooking time calculator and some more adventurous recipes.
Whichever you choose, have a very Merry Christmas - good luck!
How to choose a turkey
The UK consumed approximately 10 million turkeys in 2016, although it didn't become a popular centrepiece on our tables till the mid-1950's when the birds became more readily available and therefore cheaper.
"If money isn't an issue I would go for a free-range turkey, and preferably a fresh one from the butchers as opposed to frozen from the supermarket," recommends Giles. When the bird is frozen, the water content and other juices expand and rupture cells, which results in a loss of flavour, texture and a watery bird going in the oven.
The most common breeds of turkey in the UK are standard white, bronze and Norfolk black breeds. The bronzed turkey is native to the UK and the traditional and the original bird. It is naturally slower growing than the white turkey, which were introduced as the concept of turkey at Christmas became popularised. Because of this they have a stronger flavour than the white turkey but are usually more expensive.
You can also get different cuts from your supermarket or butchers. Turkey joints are easy to carve and much smaller than a whole turkey so cook in less time, while a crown is a whole turkey without the legs and wings so better for people who just prefer the white meat. If you're a turkey legs kind of person and enjoy the stuffing within the turkey, the only way to go is buying a whole one.
If you do buy a frozen bird, defrost it thoroughly in a fridge, allowing 10-12 hours per kg of bird.
How to cook turkey
Do remember to take the wishbone out before cooking. It makes the breast easier to carve.
Don't stuff the turkey in the main cavity from behind. Stuff it from the neck end to ensure the whole bird cooks properly.
Weigh the bird after stuffing to calculate the cooking time. For a quick roast bird, bake the stuffing separately.
Do remember to secure all the stuffing in the turkey with a skewer.
Put a large glass of wine and some water in the roasting tin. This will make more juice for the gravy.
Give your turkey legs a jiggle, to see if the meat is tender.
Invest in a meat thermometer: It’s the only way to ensure a perfectly roasted turkey. Thrust the thermometer into the thickest part of the thigh (don’t let the point touch the bone) to check if it has reached the right temperature. Paul Kelly, of Kelly Bronze Turkeys, recommends taking the bird out of the oven when it hits 65C (150F), but you may want to let the temperature rise to 70C (160F) first, especially if your bird is not free-range.
Do let the turkey rest: It’s a crucial part of the cooking time, so never, ever, carve a turkey straight out of the oven. It needs at least half an hour, and up to an hour and a half, covered in foil and sitting on the side in the kitchen (valuable time in which to make the gravy and finish the vegetables). The turkey will continue to cook and the internal temperature will go on rising, by a good 10C (18F).
Remove the turkey from the fridge an hour before cooking, to bring it to room temperature. Weigh it so you know how long it will take in the oven – or else you'll spend the whole of Boxing day and beyond with a dicky tummy.
Delve into the back end of the bird and find the wishbone. It will be the first piece of bone visible, forming an arch between the two breasts. Some people cook the turkey with the wishbone intact, but it is easier to carve the breast if you take it out before cooking (it also prevents any choking mishaps). Grab your knife and slide it along the edge of the bone, before tearing it out.
Take the giblets out if you haven't already (they're usually in a plastic bag) and start stuffing the turkey. Only stuff the turkey from the neck end. You don't want to stuff it from the main cavity (the backside of the turkey) as keeping that empty improves the air circulation in and around the bird, allowing it to cook faster and more evenly. If you do stuff from behind then the inside may not get hot enough to kill any bacteria present, which can result in food poisoning.
Go gently when stuffing under the skin – you don't want it to tear. Secure the stuffing with a skewer, lather the bird with slabs of butter (this will stop the meat from drying out), and pour a large glass of white wine and another of water into the bottom of the roasting tin. This will mix with the cooking juices and stop them from evaporating – important, because you want lots of juice for your gravy later.
Allow to rest for between 30 minutes to an hour so it is as tender as can be when carving.
When carving the turkey start on one side of the breast and cut down diagonally until you get to the centre, then repeat on the other side. Most people nowadays will just cut down the middle of the turkey and cut each breast off as a whole but this leaves you with just the carcass of the turkey at the end of the carving (if you spent that long cooking it you kind of want it to look as pretty as can be for as long as can be).
To take the turkey leg off, carve the meat down to the point when you can feel a joint in the middle. Put your thumb in the gap you have just made and pull away the meat, popping the joint out.
Turkey cooking times
Preheat the oven to 200C/400F/gas mark 6. Put the turkey in the oven and cook for 15 minutes then turn down the oven to 180C/350F/gas mark 4 and cook for a further:
3kg (6.6lb) – 1¾ hours
4kg (8.8lb) – 2 hours
5kg (11lb) – 2¼ hours
6kg (13.2lb) – 2½ hours
7-8kg (15.5lb – 17.7lb) – 3 hours
9-11kg (19.8lb – 24.2lb) – 3¼ hours
Please note that weights include stuffing and that cooking times are only approximate.
Our favourite turkey recipes
Nutmeg-roasted turkey and brandy gravy
Turkey with orange, thyme and watercress stuffing
Gary Rhodes' turkey stuffed with pistachios and sultanas
Delicious sides for your turkey dinner
Michel Roux's perfect roast potatoes
Vegetable gratins for Christmas
