HOW TO...TURKEY
A FEW TIPS FOR PREP, COOKING, SERVING CHRISTMAS TURKEY...
first published 2019
 |
| STOCK PHOTO 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 breast or 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 -- a certain high-end food hall at the Marble Arch end of Oxford Street has been known to sell high welfare turkey joints at very reasonable prices but it has recently been taken over by the very posh Donald Russell. They are looking at poissibly selling leg and wing joints
Frozen turkey.
67 has never tried frozen UK turkeys but they are popular.
HOWEVER IT IS IMPORTANT TO 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 (an eternity ago) but gathers that supermarket turkeys have greatly improved and are now tasty and satisfying and easier to cook. (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 expensive but worth every penny. Also check out independent organic butchers listed on the net and places like Selfridges & Fortnum & Mason in central London
PREPARING THE BIG BIRD - the foil TENT method
do this on Christmas Eve)
- Put a halved lemon, some thyme & an orange inside the cavity but cook your stuffing separately. (There are plenty of pork & bread stuffings out there - try Jaimie Oliver & Ina Garten - but 67's favourite is Amazing Asian Rice Stuffing)
- Slather bird with olive oil (better for cholesterol-and/or dairy phobes) or butter; if you like, cover breast with streaky oir turkey bacon
- In the bottom of the roasting pan, put a layer of sliced onions or fodmap friendly fennel (see tips below); cover with 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; place a metal rack/trivet in the pan and set turkey on top
- Make a tent of tinfoil using two or more wide sheets of strong tinfoil - leaving several inches of space between the bird and the foil. (You may need to fold the edges of the tinfoil sheets to make one large sheet big enough to cover the bird and the pan properly. Tuck the edges firmly under the router im of the pan, enclosing the bird like a mini-oven.
- 67 has found The foil tent method to be the most effective way to keep the flesh moist and to end up with wonderful pan juices. The foil is removed 45 mins before the end of cooking time to brown and crispen the skin. But feel free to follow other methods that appeal.
Fennel: remove fronds and tough outer leaves, cover in a 99:1 mix of water & vinegar or salt 20 mins, drain; remove 1/4 inch off bottom, slice thinly)
BAKING THE BIG BIRD: high welfare birds vs standard
High welfare birds (eg pasture raised or organic) have more fat and cook faster. A high welfare bird cooks 25-30 mins per kilo; a standard bird (factory farmed) cooks at 35-40 mins per kilo
- Take the turkey out of the fridge at least two hours before cooking
- Preheat oven to 180c, 350f. (if you have a fan oven, check manufacturers instructions for equivalent temperatures)
- Cooking times: roughly 2.25 kg/5lb - 1.25 hours; 3.5kg/8lb - 2 hours; 4.5kg/10lb - 2.5 hours; 5.5kg/12lb - 3 hours
- The bird will need to be throughly basted at least once an hour using a brush dipped in the juices below the bird or a squeegee bulb thing-y (from kitchen ware stores) which sucks up the juices and releases them over the bird. Just lift one edge of the foil and replace it after basting.
- Remove foil (and bacon slices if using) for last 45 mins of cooking, baste at regular intervals (Bacon rashers can be cooled & kept for garnishes or sandwiches)
- Test doneness by inserting thermometer in thickest part of thigh (without touching the bone); when done it will read 75c/165f. OR if you don't have a thermometer, insert a skewer or point of knife into thickest part of leg; if juices released are still pink, roast another 10-15 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 the turkey goes into the oven can help test doneness. The thermometer's button pops up when the meat is done
- REST the cooked turkey (!!) abut half an hour. Cover loosely with foil to help skin retain crispness. The turkey won't go cold but the juices will return to the body of the meat, leaving the flesh succulent & tender. Hot gravy will warm the meat and it will taste as if it has just come out of the oven. Resting 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 in the pan; (cool and discard fat ); add juices to your pre-prepared 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 for future meals
- 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; 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
- Some Chinese restaurants are open from noon on Christmas Day; check your favourite ahead of time. 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...if they're not actually serving you or working in the kitchen!
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.
