HOW TO...TURKEY

A FEW TIPS FOR PREP, COOKING, SERVING CHRISTMAS TURKEY...

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Practice makes perfect but if this is your first time cooking a turkey, these tips may help.

Choosing the Turkey

Size of turkey 

How big the turkey is depends on how many are coming for dinner and whether the household will be happy with cold turkey on Boxing Day and later.  In many homes, the Commander -in-Chief - usually Mum - will cook enough on Christmas Day so there's no need for cooking on Boxing Day.  

Fresh turkey - don't want a whole one?

Half turkeys or crown of breast can be ordered from favourite indie butchers or the butcher counter at major supermarkets.  If the budget is limited, some butchers and supermarkets sell whole leg joints which have a substantial amount of meat.  Wings are popular, come in many sizes, crisp up beautifully and offer lovely white meat whether roasted or casseroled.   Wings are found in local markets but also in surprising places -- last year, a certain high-end food hall at the Marble Arch end of Oxford Street.   

Frozen turkey. 

67 has never tried frozen UK turkeys but they are popular.  

REMEMBER: 

• FROZEN TURKEYS CAN TAKE AS LONG AS 2-3 DAYS TO DEFROST

• IF LEFT OUTSIDE TO THAW (IN A GARAGE??), PUT THE BIRD IN A TIGHTLY COVERED CONTAINER TO KEEP AWAY FOXES, BIRDS OR THIEVES  

Where to buy: 

67goingon50 did not have great luck with supermarket turkeys in the years after arriving in England many many years ago but gathers that supermarket turkeys have greatly improved and are now easier to cook, tasty and satisfying. See Monica Galetti's verdict on supermarket turkeys in the Times.

67 operates on the less-but-better principle and usually indulges in a half turkey - Copa brand - from independent butchers Barrets on Englands Lane. It's very, very expensive but worth every penny.  Also check out independent organic butchers like Sheepdrove in Maida Vale and other organic butchers listed on the net.   

PREPARING THE BIG BIRD

(can be done Christmas Eve)

• Slather bird with olive oil or butter and/or cover breast with streaky bacon.  

• In the bottom of the roasting pan, put a layer of sliced onions and one inch/2cm water, plus a shot of brandy if you like. Add a couple of chopped carrots and celery, giblets if they came with the bird, fit in the roasting tray/trivet and set turkey on top 

• Make a tent of tinfoil, using two wide sheets of  strong tinfoil - one widthways and one lengthways.  The tent should not touch the bird but enclose it like a mini-oven.The bird will need to be throughly basted at least once an hour; if using foil, fold opening for easier access.  This is the most effective way 67 has found to keep the flesh moist...and to end up with wonderful pan juices.

BAKING THE BIG BIRD

• Preheat oven to 200c, 375f. (if you have a fan oven, check manufacturers instructions for equivalent temperatures)

• Roast 20mins; reduce heat to 180c, 350f

• Follow butcher's instruction for cooking times but roughly 2.25 kg/5lb - 1.25 hours; 3.5kg/8lb - 2 hours; 4.5kg/10lb - 2.5 hours; 5.5kg/12lb - 3 hours 

• Remove foil and bacon slices for last 45 mins of cooking, baste thoroughly then at regular intervals afterwards

• The bacon rashers can be cooled & kept for garnishes or sandwiches

• Test doneness by inserting thermometer in thickest part of thigh (without touching the bone); it should read 75c/165f.  OR if you don't have a thermometer, insert skewer or point of knife into thickest part of leg; if juices are still  pink, roast another 15 mins. OR squeeze leg meat with back of fork; it should move nicely against the bone

• A special meat thermometer (mail order Nisbets & department stores)  inserted into the flesh as it goes into the oven, can also help test doneness. 

• REST the cooked turkey at least an hour.  Cover with foil and clean tea towels, or newspapers or even a blanket.  The turkey won't go cold but the juices will return to the body of the meat, leaving the flesh succulent & tender.  Resting also provides time to roast the potatoes, cook the veg etc

•  Using a large spoon or ladle, skim as much fat as you can from the juices (cool and discard); add the juices to your pre-prepared carnivore or vegetarian gravy (How to...Gravy); serve gravy piping hot.

• Carving a Turkey: check out Carving a Chicken; same principles, bigger bird - but leave skin on.  Use good Tongs and wear oven gloves  (they'll need soaking in hot soapy water afterwards before washing.)

AFTERS

• Don't throw anything away; after dinner is over (the food should have cooled at least one hour), put everything in the fridge and forget about it.  On Boxing Day sort out what can go into the Boxing Day buffet and what can/needs to be frozen.  
• See Leftovers Christmas 2019 
• Turkey carcass makes great broth, break it up, bag & freeze it for later

IF ALL ELSE FAILS

Accidents happen!

• Many households have a cooked ham ready for Boxing Day hidden in a fridge or larder.  If all else fails, replace all or some turkey with ham
• Most household will have a vegetarian/vegan option on the table this year; make a large version.  Even if the turkey is amazingly well cooked - and many will be - carnivores like to sample the vegetarian option as well, on Christmas or Boxing Day
• Many Chinese restaurants are open from noon on Christmas Day; find out now which one is closest to you.  If it's a take-away that's needed, there could be a wait; reserves of holiday food may need to be raided.  If hoping to get into a restaurant, phone ahead to book.  Tip well - many of the staff will have a long-suffering wife, kids and relatives waiting at home

DISCLAIMER: The author accepts no liability for the consequences of any actions taken on the basis of the information provided.  Any information not sourced to a second party is the copyright of the blogger.