UPPER FAIRLIGHT FARM

Whilst we know your turkey will be the most delicious, moist bird you have ever tasted, we know that many of you may appreciate a little help with the cooking!  Here are a couple of tried and tested methods, and no need to print, a copy of these instructions will be provided with your turkey when you collect.

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Storing Your Turkey Prior to Cooking

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• If the bird is too big for the fridge, store it in the garage or the coolest place available.

• Leave the giblets in their pack in the fridge.

• If you have bought a bronze turkey – don’t worry about the black feather stubs – they are the hallmark of the bronze turkey - & the skin won’t be ‘pearly white’. This is due to hanging which really enhances the flavour.

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Recommended Guidelines - A

 

WEIGHT                                         COOKING TIME

2.25kg/5lb                                    1.5 hours

4.5kg/10lb                                    3 hours

6.75kg/15lb                                 4.5 hours

9kg/20lb                                       6 hours

11.25kg/25lb                               7.5 hours

 

• As a guide, allow 18 minutes per 450g/pound.

• Ensure you stuff the turkeys neck cavity & not the body cavity.

• Weigh the turkey after stuffing to calculate cooking time and remember oven temperatures vary. Fan assisted ovens cook at a higher temperature – consult the manufacturer’s handbook. Cook in a conventional oven at 190oC, 375oF, Gas Mark 5. Cover loosely with foil and remove foil for last 40 minutes for browning.

• Ensure your oven is up to temperature. Remember! – on Christmas Day power may be reduced slightly due to the surge on the grid. This and regular opening and closing of the oven door (to test the bird, put in potatoes, sausages etc.), will also reduce the heat.

• Allow the turkey to stand for at least 15-20 minutes before carving.

 

Try spreading a thick layer of butter over the breast & covering in muslin & then foil – roast as above.

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Recommended Guidelines - B

 

WEIGHT                                       COOKING TIME

3kg/6.6 lb                                    1.75 hours

5kg/11 lb                                     2.25 hours

7kg/15.4 lb                                  2.75 hours

9kg/19.8 lb                                  3.50 hours

11kg/24.3 lb                               4.50 hours

 

• Get the bird ready for the oven by sprinkling with salt & pepper.

• If desired, place a large peeled onion in the body for extra flavour.

• Leave the bird uncovered – as this can have the effect of steaming.

• Place the turkey in the roasting tin, breast down to keep the meat succulent. (The fat deposits in the back will then percolate the breast meat which is resting in the juices).

• Most turkeys are overcooked. We suggest you start the turkey at 400F (200C) for half the cooking time, then turn down to 350F (175C), remembering that appliances vary – these are mere guidelines. Leave for at least 15 minutes before carving.

 

To check that your turkey is fully cooked, pierce the inside of the thigh with a skewer. If the juices run clear, it is ready, if they run pink, continue cooking & check every 15 minutes.