Monday, 8 December 2014

Cooking the turkey

It's the time of year where the conversation changes to the topic of cooking turkey the successes the disasters and what to do with the left overs 

we all have our family way of cooking the turkey some begin the cooking process after mid night mass or getting up at the crack of dawn 
important things to note when cooking your turkey 
1. If it's frozen begin defrosting 2-3 days in advance to make sure the cavity is defrosted 
2. Know the weight of your turkey important for cooking 
3. Make sure giblets are removed 
4. Make your stuffing separately 

Simple turkey cooking method 
Preheat your oven to 250c 
Remove  giblets  
Make sure bird is clean 
Season the skin and brush with olive oil 
Cube up 50g of butter and insert underneath the skin  
Cut a small lemon and orange in half pierce  with cloves and place in the cavity. 
Chop 1 onion 1 carrot 1 celery stick 1 fennel bulb all chopped few sprigs of rosemary on a tray place a wire (trivet) on top to sit the turkey on 
Place in the oven for 15-20 min at 250c 
Reduce heat to 94c and cook your turkey for 40-50 minutes per lbs 
( if your turkey is 4lbs 3hrs 20 min ) 
To see if it's cooked pierce the skin by the leg if the juices run clear it is cooked 

Remove from oven and leave to rest for 20-30 minutes before carving 

Where to get your turkey 
The English Market you have plenty of choice with O'Sullivans and the Chicken Inn if you fancy ordering your turkey on line the friendly farmer in Galway has the turkey for you 
And more locally a list here 

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