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How to Cook Turkey.

This traditional Christmas and Thanks Giving Day dish is a firm favourite with families all over the World, but there are alternatives. When cooking turkey please remember you are cooking two different types of meat, the delicate light breast meat, which must not be allowed to dry out, and the darker leg meat which takes longer to cook. The turkey must be roasted long enough for the legs to cook so frequent basting is necessary (spooning the juices over the turkey).

To calculate the required size of turkey to feed your diners, use the following guidelines: 3.6 to 5 kg (8 to 11lb) serves 10 to 15 individual portions; 5 to 6.5 kg (11 to 15lb) serves 15 to 20 portions; 6.5 to 9 kg (15 to 20 lb) serves 20 to 30 portions. The actual amount depends on the individual Turkey and how you carve it.

Ingredients

1 oven-ready turkey
A little melted butter or vegetable oil
Salt and pepper
Streaky bacon rashers, with rind removed (optional)

Method

1. Wash the inside of the bird well with cold water and put your stuffing at the neck end before folding the neck skin over.
2. Make the turkey plump and as even in shape as possible, then truss it with the wings folded under the body and the legs tied together. See our guide here for full details.
3. Weigh the turkey and calculate the cooking time, allowing 20 minutes per 450 g (lIb) plus 20 minutes.
4. Place the turkey in a roasting tin, brush with melted butter and sprinkle with salt and pepper (rock salt and crushed peppercorns add great flavour to the juices and skin).
5. Place streaky bacon rashers over the breast to prevent it from becoming dry. You can use smoked bacon to add a rounded flavour and aroma.
6. Roast in the oven at 180°C (350°F) mark 4, basting from time to time. Put a piece of foil over the bird to form a tent if it shows signs of becoming too brown.
7. When you take you turkey from the oven, allow it to rest in the baking tin that it was coked in for at least 5 minutes. This allows all the juices to "settle" and be partially re-absorbed making the meat soft and moist. You can also baste again to help this process.
8. Serve with gravy and Bread Sauce. Small sausages, Bacon Rolls and watercress may be used to garnish the turkey. Cranberry Sauce or some other fruity sharp sauce can also be served (blackberry jam is an unusual but very tasty alternative).

Hope you enjoy!

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