December - Roast Turkey - I was going to share with you the way we cook our turkey at Hendra farm but then thought, "hang on, maybe that's a bit presumptuous!" After all, most people have their favourite way to roast the bird and who am I to suggest my way is the best way? If you really want to know, just ask when you pop into the shop next! Mind you, I've had a lot of people ask me about cooking times so I thought the guide below might help a bit.
One tip that's always worked for me is to make a sort of tin foil tent around the turkey. This has the effect of keeping all those tasty juices where they should be. Just make sure you don't wrap the foil too close to the turkey otherwise you will end up steaming the beast instead of roasting it. And in case you need reminding in all the hullabaloo, don't forget to let the bird sit for a bit before you start carving.
You would think with all the bladework I do preparing joints for the shop that I'd be the one that does the carving. Not in our house! Like the BBQ, Daniel has the honours here - it's a man thing!
An average family will usually go for a 12 -14lb bird. I'd preheat the oven to 220C (425F or gas mark 7) and put the turkey in the oven around 8.30am. About 9.10am I ramp down the oven to 170C (325F or gas mark 3). Take off the foil and turn the heat up to 200C (400F or gas mark 6) at 12.45. Then - not forgetting heaps of basting of those yummy juices - the turkey should be cooked by by 1.30, allowed to sit for half an hour and on the table for 2pm.
Jo
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