Salix Farm Turkeys
Roast Christmas Turkey
Storing
As soon as possible after collecting your turkey, remove all packaging and store in a cool place, preferably the bottom of your refrigerator. Remove the giblets if they are inside and keep separately in the cool. The bird is best cooked within two to three days of purchase.
Cooking
The white (breast) meat of a turkey cooks quicker than the dark (leg and wing) meat. It is better to cook turkeys breast side down for the first half to three quarters of the cooking time, which will help to keep the juices in the breast and stop it drying out.
Gravy always tastes better if the turkey giblets are used to make it. However it is recommended that the liver is not used as it may give the gravy a slightly bitter flavour. Instead, lightly sauté the liver in butter, chop it up and add to the stuffing.
It is very important not to overcook a turkey - many people do and are then disappointed when it is dry. This can be avoided by either using 'poprites' that detect when the turkey is cooked, or alternatively you can test the bird by ensuring that clear juice comes out of the leg when you pierce the cooked bird.
If you wish to stuff your turkey, prepare your favourite stuffing recipe and fill the neck cavity only. You may like to put a large Bramley apple or peeled onion into the body cavity.
Sprinkle the bird with salt and pepper then place it breast side down (covered with foil if you prefer) in a roasting tin. The oven should be pre-heated to 230°C/450°F/Gas mark 8 and the bird cooked at this temperature for 30 to 60 minutes depending on size, before reducing the heat to 190°C/375°F/Gas mark 5.
About 30 minutes before the end of cooking (see table below for suggested total times), open the foil if used and turn the bird onto its back to brown the breast. Do try to avoid over-cooking. Test with a fork on the inside of the thigh - the bird is ready when the juices run clear. After cooking, allow the turkey to rest for about 15 to 20 minutes, and then carve.
Suggested Cooking Times (remember ovens vary greatly)
| Oven ready weight | Without foil | With foil | |
| kg | Ib | hr min | hr min |
| 4 | 8.8 | 1' 50" | 2' 35" |
| 5 | 11.0 | 2' 10" | 2' 55" |
| 6 | 13.2 | 2' 30" | 3' 15" |
| 7 | 15.4 | 2' 50" | 3' 40" |
| 8 | 17.6 | 3' 10" | 4' 00" |
| 9 | 19.8 | 3' 30" | 4' 25" |
| 10 | 22.0 | 3' 50" | 4' 45" |
For lower weights, allows 30 minutes/kilo without foil or 40 minutes/kilo with foil.
Carving
You will find the following sequence makes for easy carving:
- Hold the leg by the end knuckle, cut close to the body and twist off. Carve this dark leg meat.
- Similarly remove the wing and cut in half.
- Slice the breast meat from one side.
- Repeat for the other side.