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Roast turkey A simple method for cooking the perfect turkey photograph EMMA BOYNS illustrations MIRIAM NICE
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hoose a bird that’s going to be the right size for you and your Decide when you family – nobody wants to be want to serve, then eating turkey for days after the work backwards to festivities (though a turkey and find out when you cranberry relish sandwich on need to put the soft white bloomer is lovely). turkey in the oven. I would recommend a free-range bird. Decide what sides you would like with your turkey – these extra bits can mean a few logistical tweaks, unless you’re lucky enough to have two ovens. SERVES 5-6 PREP 10 mins plus at least 11/2 hrs resting COOK 3 hrs EASY
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Once the bird has been in the oven long enough (see table below for timings), remove it from the oven and pierce the thickest part of the thigh with a skewer. The juices should run clear. If they do, bring the turkey out to rest for 30-45 minutes. If the juices still run pink, baste briefly and put it back in the oven for a further 30 minutes.
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Add herbs, garlic and onion in the cavity to enhance the flavour of the meat.
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4.5kg free-range turkey 25g sage 25g thyme 20g garlic cloves 2 medium onions, halved olive oil, clarified butter or dripping, for roasting 10g sea salt 5g ground black Rub the turkey with a pepper bit of oil, clarified butter or
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dripping, then season with salt and black pepper – grind it using a pestle and mortar to make it extra fine. Dust the bird all over, ensuring it is seasoned from every angle.
Turkey cooking times (from room temperature)
If it weighs...
Roast for...
• 4.5kg and above for a standard • 40 mins/kg turkey (specialist breeds may plus resting vary, so cook according to pack instructions)
46 BBC Good Food Middle East November 2020
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Heat the oven to 190C/170C fan/gas 5 and put the bird in the centre of the oven. Roast for 30 minutes to pick up a bit of colour. Remove from the oven, then turn the temperature down to 160C/140C fan/gas 2. Baste the bird, making sure to get those lovely juices all over. Put back in the oven. Repeat every 30 minutes as this will help to retain the moisture in the meat.
Put the turkey in a roasting tin and leave at room temperature for 11/2-2 hours to allow the temperature of the meat to rise. One of the key rules with cooking poultry is not to cook it directly from chilled, as this can make the meat dry.
