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TURKEY ROASTING TIMES

WEIGHT K.G FIRST 20 MINS TEMP C REMAINING TIME TEMP C
3.60 200 (FAN)  180 (GAS 6) 2h 24m.   180 (fan) 160 (gas 4)
4.00 200 (FAN)  180 (GAS 6) 2h 40m.   180 (fan) 160 (gas 4)
4.50 200 (FAN)  180 (GAS 6) 3h             180 (fan) 160 (gas 4)
5.00 200 (FAN)  180 (GAS 6) 3h 20m.   180 (fan) 160 (gas 4)
5.50 200 (FAN)  180 (GAS 6) 3h 40m.   180 (fan) 160 (gas 4)
6.00 200 (FAN)  180 (GAS 6) 4h             180 (fan) 160 (gas 4)
6.50 200 (FAN)  180 (GAS 6) 4h 20m.   180 (fan) 160 (gas 4)
7.00 200 (FAN)  180 (GAS 6) 4h 40m.   180 (fan) 160 (gas 4)
7.50 200 (FAN)  180 (GAS 6) 5h.             180 (fan) 160 (gas 4)
8.00  200 (FAN)  180 (GAS 6) 5h 20m.   180 (fan) 160 (gas 4)
8.50  200 (FAN)  180 (GAS 6) 5h 40m.   180 (fan) 160 (gas 4)
9.00  200 (FAN)  180 (GAS 6) 6h.            180 (fan) 160 (gas 4)
9.50  200 (FAN)  180 (GAS 6) 6h 20m.   180 (fan) 160 (gas 4)
10.00  200 (FAN)  180 (GAS 6) 6h 40m.   180 (fan) 160 (gas 4)
     

 

TURKEY ROAST

  1. Preheat the oven to 180C/160C Fan/Gas 4 Put the turkey in a large, deep roasting tin. Season generously all over with salt and pepper and massage the seasoning into the skin.
  2. Melt the butter in a large saucepan.
  3. Put a large sheet of extra-wide foil in a large roasting tin, then put the turkey on top. Smear the breast with the butter, season well. Cover the breast with bacon, pour over 250ml stock or wine, then loosely bring up the foil and seal well to make a parcel.
  4. Roast in the oven, then 90 mins before the end of cooking, open the foil, discard the bacon, and drain off excess fat from the tin. Leaving the foil open, return the turkey to the oven to brown, basting with the juices several times.
  5. Test that the turkey is properly cooked in just the same way as you would a chicken. Pierce the thickest part of the thigh with a skewer. If the juices run clear then the turkey is done. If they are pink, slide it straight back into the oven for a further 15 minutes before testing again and continue to do this until they do run clear.
  6. Transfer the turkey, to a platter, cover with foil, then a couple of tea towels and allow to rest for up to 30 mins before carving. This gives the juices time to settle back into the meat, ensuring that the turkey will be juicy. Garnish with sprigs of bay.

 

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