LAST MINUTE GUIDE

Roast turkey last-minute guide A simple method for cooking the perfect turkey photograph EMMA BOYNS illustrations MIRIAM NICE

Choose a bird that’ s going to be the right size for you and your family – nobody wants to be eating turkey for days after the festivities (though a turkey and cranberry relish sandwich on soft white bloomer is lovely). 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.

1Decide when you want to serve, then work backwards to find out when you need to put the turkey in the oven.

2

SERVES 5-6 PREP 10 mins plus at least 11/2 hrs resting COOK 3 hrs EASY Add herbs, garlic and onion in the cavity to enhance the flavour of the meat. 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 3 5g ground black pepper Rub the turkey with a bit of oil, clarified butter or 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 turkey (specialist breeds may vary, so cook according to pack instructions)

• 40 mins/kg plus resting

6Once 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.

5Heat 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.

4Put the turkey in a roasting tin and leave at room temperaturefor 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.

KEEP THE SKIN CRISP If you want your skin to stay crisp, don’t cover it when you rest the turkey – keep it somewhere warm and dry. If you have skin leftover, re-crisp it in a hot oven and eat it as a snack.

LOVE YOUR LEFTOVERS Don’t let any extra turkey go to waste. You’ll find loads of ideas from ramen, samosas and pies to bakes and curries at bbcgoodfoodme.com/ turkeyleftovers.

THE GRAVY Remove the excess fat from the tin, then stir in 1 tbsp flour. Cook on the hob over a medium heat for 2 mins. Gradually stir in 800ml stock and juices from the resting turkey. Bring to the boil, then simmer for 15 mins.