We’ve carved our way through that journey and highlighted some
of the most important points to focus on this festive season:
FRESH OR FROZEN
A fresh turkey should be stored on the bottom shelf of your fridge. That’s the same place a frozen turkey needs to thaw (eight to 12 hours for every kilo). About an hour before you’re ready to prep the turkey for the oven, take it out of the fridge and let it come up to room temperature.
RULE THE ROOST
This rule is so easy to remember: your turkey should weigh in kilos roughly half the mouths it’s feeding. So to serve six, get a three-kilo bird.
For a crisp, gold-skinned turkey that looks just like this, cook it at 180°C, gas mark 4, ramping the heat up to 200°C, gas mark 6 for the last half an hour.
It’s crucial to rest your turkey. Not only does it give the meat time to relax and soak up the juices, it lets you focus on your gravy, sides and guests.
STUFF OF DREAMS
Stuffing your turkey is a one-way ticket to flavour town. Just bear in mind that you need to calculate the weight after you’ve stuffed the bird.
As a guide, allow 40 minutes’ cooking for every kilo. To test for doneness, insert a skewer into the thigh (why? Because it’s the part that takes longest to cook). Count to 60, then remove the skewer. If the juices run clear, that’s your green light. But if they’re still pink, a trip back to the oven is needed.
Whether you carve the bird in the kitchen or at the table, don’t miss out on the ceremony of parading the bronzed beauty in front of your guests.
We’re well-versed in the practice of cooking turkeys. So if you have a question for us, all you need to do is #AskSpinneys on any of our social media channels.