Okay here we are, the big deal. Mister Turkey.
I’ve got the slow grown variety and I want to show you what I’m doing this year and also
go through the absolute definates you must do to guarantee yourself a juicy beautifully
cooked turkey. So first and foremost I’m going to make flavoured
butter, I’m using dried cranberries. Just chop for about a minute. Right I’ve got two
fairly decent sized rosemary sprigs here. About a tablespoon of thyme and then I’ve
got sage. I’m not going to season it with salt, a good pinch of pepper and a quarter
of a nutmeg. One good pack of quality butter and literally all you have to do now is scrunch
it up. And you just get this bit of skin here, get
a spoon in there and you can just literally part the skin and the meat. See what I’m doing?
And you can go pretty much as far as about here, is good. See how easy that is?
So I’m just going to ferry this butter up here. Just push it in and just literally have
a little massage and then all I would do just to guarantee that this skin doesn’t slip back,
is I’d get a bit of rosemary or a skewer and just secure that there, I don’t want this
skin going anywhere. Now, in the cavity I am putting no stuffing
at all. What I will do however is put a bit of Christmas inside here which comes in the
form of a couple of clementines. It’s not going to stop the hot air getting in. What
will happen is it will steam a little bit and it will flavour this bird in a nice way.
Here’s my stuffing, here’s the neck of the turkey. It is touching the bottom of the roasting
tray and it will get really nice good you know decent cooking.
And then sort of tuck it in like that. So there you go.
Okay. Let’s talk about turkey cooking times. A good quality, a slow growing turkey will
cook in nearly half the time of regular standard turkey. So for instance this is about 6 kilos,
I’m going to cook it for 25 minutes per kilo. Plus about 20 minutes at the end. If that
was an every day turkey that would be about 40 minutes per kilo plus 20 minutes at the
end. I cook it at 180 degrees Celsius or about
350 degrees Farenheit. And I’ve put the oven on full whack to start with. I’ll put the
turkey in now. The minute I close the door, I’m going to turn it down to 180.
Right, there she is. A beautiful turkey. Nice crispy skin, you can see where the butter’s
gone in. Roast turkey, cooked perfectly.