Cooking Instructions
Here is Great Grandma Lindsell's tried and tested method to cook the perfect Christmas turkey:
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1. Pre heat the oven to 220 C/425 F/ Gas Mark 7
2. Place two large sheets of foil across the roasting tin, one lengthways and one width ways
3. Place the turkey on its breast in the centre of the foil & loosely wrap the turkey in a parcel, allowing plenty of space between the flesh & foil.
4. Place the turkey in the hot oven and cook for 30 – 60 minutes (depending on size) before reducing the heat to 190 C/375F / Gas Mark 5.
5. About 30 minutes before the end of cooking (see table below) open the foil & carefully turn the bird onto its back to brown the breast.
6. To check if your turkey is fully cooked, pierce the thickest part with a skewer. If the juices run golden & clear it is ready, but if they run pink continue cooking. Pop up timers are a useful guide but you should still use the skewer test.
7. Transfer the turkey to a large plate & allow to rest for 30 – 50 minutes before carving. Don't worry about the turkey going cold; it will retain it's heat and is an important step to help tenderise the meat.
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* Remember the oven ready weight refers to the stuffed prepared bird.
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For turkey crowns, use the crowned weight
Store
To ensure your bird is at its best on Christmas Day please follow these simple steps:
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Remove the bird from its packaging.
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Take out the giblets & keep these in a covered bowl in the fridge. (Giblets make amazing gravy, try Grandma Lindsells recipe).
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Place the turkey on a tray, cover loosely with foil and store in the bottom of your fridge.
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If the turkey is too big for your fridge, leave it in the box with the lid open & store in a cool place, out of reach of animals and children.
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Prepare
Remove your turkey from the fridge 2 hours before cooking so it is at room temperature for stuffing.
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To stuff your bird, loosen the skin with your hands & pack the stuffing into the neck end, pushing it up between the flesh & the skin towards the breast (not too tightly).
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Press it in gently to make a rounded end then tuck the neck flap under the birds back & secure with a skewer.
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Any remaining stuffing may to put into the body cavity or a large Bramley apple or peeled onion may be placed in the body cavity.
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Rub butter over the turkey, season with salt & pepper & lay streaky bacon over the breast (optional).
Great Grandma's Giblet Gravy
1 set of giblets
1 small onion
1 bayleaf
900ml cold water
2 level tbsp. plain flour
Salt and pepper
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The giblet stock can be made the day before it is required. Rinse the giblets in cold water. Place in saucepan with the onion & bay leaf, cover with water and bring to simmering point. Remove the scum & simmer the giblets very gently for 2 hours. Strain the stock & when cool, store in the fridge until required.
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Drain the fat from the tin in which the turkey has been roasted, carefully saving the dark juices. Sieve the flour into the juices & stir over a low heat. When all the flour has been absorbed, add the giblet stock slowly & whisk until the gravy is smooth. Bring the gravy to boiling point & season with salt and pepper. Simmer the gravy for a couple of minutes & transfer to a warm jug.
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Enjoy!