Beautiful free-range turkeys from our friendly supplier John Meredith at Thirlmere Poultry. We brine the turkeys overnight in a salt and sugar solution flavoured with oranges, lemons, herbs and spices and the result, after roasting, is a turkey of magnificent succulence and flavour, with a gorgeously burnished skin, and much more forgiving of temperature abuse than an unbrined bird. We think that a lot of turkey recipes err on the side of overcooking which is why the turkey is so often dry and disappointing – we recommend a much shorter cook at a higher temperature. So, take your turkey out of the fridge a good hour before cooking and remove from bag. Pat dry inside and out and preheat the oven to 180°C. Roast for 1.5 to 2 hours, basting with its own juices every half hour. If you have a meat thermometer, the turkey is done when its thigh temperature reaches 75°C. If not, check that its juices run clear. Don't be surprised if it cooks in as little as one and a half hours - my one last year did. Remove the turkey from the oven, flip upside down on a platter so that the juices run back into the breast, wrap in a double layer of foil and leave to rest while you tinker with the rest of the dinner. It will retain its heat for a good hour so you can crank the heat up again to roast potatoes or other veg while it’s waiting. Serves 10-12.
Free-range turkey, salt, brown sugar, black pepper, garlic, oranges, lemons, cinnamon, thyme, bay leaves.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.