Now, it’s not a traditional British Christmas without a turkey and it’s actually not as tricky to cook as most people think. So here are some top turkey tips to make sure your Christmas dinner goes smoothly.
Rolled and Boned Joint
You can cook a whole turkey but it is quicker and much cheaper to use a rolled and boned joint. In the International Christmas video, we used a rolled and boned turkey breast joint.
- Slice a few carrots and place them in the bottom of the roasting tray then sit the turkey joint on top (this veg can be used for the gravy later on).
- Next you need to get this turkey ready for the oven and that means some serious seasoning. Take some salt, pepper and herbs – thyme is great for flavour. Give it a good sprinkling and rub it in to the meat. For even better flavour, coat the turkey with oil and rub it all over.
- Now, get that bird in the oven! Have a look at the packaging; it should tell you the recommended cooking time based on the weight of the bird.
Turkey Crown From Frozen
Plan the defrosting stages carefully. The larger the turkey the further in advance you will need to remove from the freezer and place in fridge.
Have a look at the British Turkey Defrosting Calculator to help you work out how long it will take to defrost your turkey. You can also use the Roasting Calculator to help you calculate cooking time. Remember it’s just a guide because all ovens vary so keep an eye on it to make sure it doesn’t overcook!
Is It Ready Yet?
To check if your turkey is cooked right through, pierce the thickest part of the chest of the crown with a fine skewer. If the meat juices run clear (no traces of pink at all), you are good to go!