To cook a whole turkey



To cook a whole turkey is not such a difficult thing to do. All you need is plenty or room in your oven, a good roasting dish and some tin foil.

Now first you have to choose what kind of turkey you are going to have, either fresh or frozen. Now you have a lot of debate about what is the best turkey. And I think like almost all meats if it is fresh then it is going to better then frozen. But if we are talking about best price you probably will go fro a frozen turkey. If it is frozen then make sure that it is fully defrosted before you start to cook it. It takes about 10 to 12 hours per 1kg or 2ld or 2 hours per 1kg or 2 lb at room temperature. Place your hand inside the bird to see if all the ice crystal has gone or stick a fork in to a thick part of the barest meat to see it is still frozen.

So once you have your bird ready to cook then you need to get your oven hot. Now to cook the turkey you need to preheat your oven to 180°C or 356°F.

Now to prepare the bird you can take a little butter and cover the top part of the bird in butter. Season the bird on the inside and the out side as well. Place a whole onion, some whole garlic cloves and fresh herbs in to the cavity of the bird if you like to give extra flavour.

Now place the turkey on a rack in a deep sided roasting tin. Do not place directly in the bottom of the roasting tin or it will sit in all the juices and that will make the base of the bird had to handle if you are going to carve it.

Now the trick with turkey is to keep it moist. So what you want to do not is take some tin foil and cover the turkey with it. What you want to do is make a sort of tent out of the foil. Try and get as good a seal around the roasting tray as you can. This helps as the turkey cooks it also steam a little in all the juices that come out of the bird. And now you are ready to roast the bird just pace it in the oven.

A turkey takes about 20 minutes for every 500g or 1ld at 180°C or 356°F. So for a average turkey of 5 to 6 kg or 10 to 12 ld would be about 3 hours 20 minutes to 3 hours 40 minutes. For the last 20 to 30 minutes take of the foil and allow the bird to brown.

And there you have it a moist well cooked turkey that should be full of flavour and easy to carve .

Comments

Post a Comment

Popular posts from this blog

The Era Of Ultra-Premium Sipping Vodka - Discover The Ultimate Luxury Of British Made Quintessentially Vodka

Image
The era of ultra-premium vodka has dawned. Quintessentially Vodka redefines luxury spirits with sleek design and a liquid of such discerning quality that is quite simply perfection on ice. The exclusive British made ultra-premium vodka with its emblematic black matte bottle - already an essential in the most elite bars, awarded restaurants and private member clubs in the UK - launched into Harvey Nichols in April 2013. Quintessentially Vodka is produced in one of Britain's oldest continuous working distilleries, where each bottle is individually handled by distillery fellows wearing white cotton gloves to protect the beautiful bottle. The Vodka is crafted from the finest organic wheat and purest English water (filtered through ancient pebble beds). These artisanal practices culminate in the smoothest, purest liquid to sip, savour and enjoy. Unparalleled luxury, ultra-premium credentials, British heritage and superior quality make Quintessentially Vodka the most ...
Read more

A recipe for perfect Yorkshire pudding

Image
A lot is spoken about Yorkshire pudding but is in not such a very difficult thing to do. All it is, is a batter mix that is put in a mould with some oil so that it soufflés up as it bakes. As long as you follow a few simple rules then you should have a perfect pudding every time. To make the batter you will need. 125g/8oz plain flour 300ml/¾ pint milk 2 eggs Pinch of salt Some vegetable oil. Now a lot of propel say that you need a strong bread flour to make a god batter for Yorkshire puddings but I have found that over time it does not really matter. But if you are going to use a strong flour let it rest for a little longer to allow the glutens to start working and get soaked up in the liquid . Take you flour and sift it in to a bowel to make sure that you do not get any lumps. Then make a well in the middle and crack your eggs in to that. Now taking a whisk start to work the eggs in to the flour. It will start to from a thick paste. If you think that it is getting to hard to work then...
Read more

The Lakes Distillery- Sealing Deals With Drams

Image
There are not many opportunities to own a piece of history. For whisky enthusiasts, a new distillery is a rare opportunity, and to own a sample of one of the first distilling's even rarer. Within the business world, staying at the front of a client's mind is vital. Corporate gifting has become a modern day courtship, offering businesses the chance to impress and show clients, business partners and employees they are appreciated in a genuine and thoughtful way. With this in mind, Lakes Distillery is offering a 'once-in-a-lifetime' gift, ideal for those who wish to astound. A dram of the finest single malt whisky is the ideal way to seal the deal. Now imagine the dram was poured from your very own branded cask containing one of the first distillings from England's largest whisky distillery, a gift from a loyal customer or supplier. A very select group of just 60 whisky enthusiasts in the world have the unique opportunity to write their name in hist...
Read more