This is a great recipe for cooking Turkey. The bird is cooked breast side down, the reason for this is the majority of the fat deposits on a turkey are located on the back of the bird. As the bird cooks the fat percolates through the breast keeping it moist, succulent and adding flavour.
How to Roast a Turkey
1 x Whole Turkey (Preferably a bronze, black or corn fed Turkey)
- Take the bird out the fridge and allow it to stand for approximately two hours before cooking.
- The bird needs to be placed with the breasts facing down in a large roasting tin, rub some butter onto the back of the bird and season with salt and pepper. No tin foil needs to be added. Tin foil tends to steam the skin making it soggy so avoid using it during the cooking process.
- A large skinned onion can be placed in the cavity if you so wish. This will help to add flavour. It is recommended that stuffing is cooked separately.
- Pre-heat the oven to 180ºC (gas mark 4), for fan assisted ovens reduce to 160ºC.
- Allow the turkey to cook (see cooking times according to weight) and then with half an hour to go turn the turkey over allowing the breast to brown off. Use the drumsticks to help flip the bird over. Baste the bird with the cooking juices that have collected and then season the breasts with salt and pepper.
- Now continue to check the Turkey every 10 minutes until the desired temperature of 72ºC is achieved in the thickest part of the breast.
- If you don’t have a temperature probe insert a skewer into the deepest part of the thigh and when the juices run clear you can remove from the oven. If there is any sign of pinkness place back in the oven and check again in 10 minutes.
- Once cooked allow Turkey to stand for 30 to 60 minutes before carving.
- Cooking times
- 4kg – 2 Hours
- 5kg – 2¼ Hours
- 6kg – 2½ Hours
- 7kg – 2¾ Hours
- 8kg – 3 Hours
- 9kg – 3¼ Hours
- ***without tinfoil