Turkey is a traditional Christmas dish. Irish people seldom cook a roast turkey any other time of the year and often look to cook more to have left overs. It is essential that the turkey, whatever cut you get is fully cooked (75ºC) and ideally leave to stand for 1-2 hours so be sure to build that into your timing. I suggest you get a good digital thermometer like the one below, €15 and is available at James Whelan Butchers. Next I will share my recipe for make ahead gravy to help reduce stress on Christmas Day
Serves: 10 people Prep time: 10 mins
Ingredients
9-10kg free range turkey (20-22lbs)
butter
pepper & salt
a good thermometer
Method:
1.Remove the turkey from the fridge one hour before cooking. Remove the neck and giblets, pat the turkey dry. Place the turkey breast side up on a rack on a roasting pan.
2.Loosely fill the cavity with stuffing of your choice, rub the skin with softened butter and pepper and salt.
3.Add 2-3 cups water to the base of the tray.
4.Cover the top of the tray tightly with tin foil.
5.Place in a preheated oven 180°C and cook for 20 mins per 0.5kg plus 20 min over. Ie for a 10kg turkey you are talking 3.5 hours.
6.Test 1 hour before you think it is ready with a thermometer, it is ready if it has reached 75°C.
7.Remove the foil to allow the skin to crisp up for the last hour, baste as necessary with the juices from the turkey.
8.Once it reaches 75°C then remove from the oven, leave to stand for 1 hour, covered in foil and a tea towel to keep warm.
9.Drain off the juices, remove the fat and then add the liquid to the gravy you have made previously.
Variations: You can use a stuffing of your choice, eg sourdough breadcrumbs with onion cooked in butter, dried apricots and fresh thyme and parsley or you could use a potato stuffing, ie mashed potato, with onions that have been cooked in butter and season well.
Serving suggestion: Serve hot with gravy. Carve using a sharp knife, your butcher can sharpen your knives for you.
Storage: Allow to cool at room temperature and then store in the fridge for 3-4 days or freeze in portions.
TIP: A boneless turkey crown or a cone and rolled turkey can be a hassle free alternative that will fit in your oven without too much hassle!
Cranberry sauce:
At my recent Christmas Day demo, this cranberry sauce was a winner and people loved it and were amazed at how easy it was.
Ingredients:
100g sugar (or alternative)
100ml fresh orange juice
250g cranberries, frozen or fresh
2 star anise
Method: Place all in a saucepan and simmer for 5- 10 mins, keep in fridge for 4-5 days. If berries are frozen usually 5 mins is sufficient but if fresh it usually takes 10 mins.
