Turkey...

It's now mid December and time to think about Christmas food.  I've sorted the Christmas Pudding and the Christmas Cake - and the chocolate of course.  

Now what about the Christmas Dinner?  We enjoyed turkey last year so are planning to have it again this year.  To decide what size turkey to buy, apparently the yardstick is:

For 4 - 6 people: 2.25 kg ( very small)
For 6 - 8 people: 3.6 kg (small)
For 8 - 10 people: 4.5 - 6.5 kg (medium)
For 10 - 12 people: 6.75 kg (large)
For 12 - 15 people: 9 kg (rather large)

• When you get it home, remove the packaging and put the giblets in a covered bowl. 
• Wipe the turkey inside and out with kitchen paper. 
• Put in on a large plate and cover with foil.
• Keep at the bottom on the fridge and bring to room temperature an hour before cooking.

If you freeze the turkey, to thaw put in a cool place (below 15C/60F) or immerse in regularly changed water (below 15C/60F) for:

• very small or small (see above) turkey about 20 hours (or 10 hours in water)
• medium to large, 22-24 hours (19 hours).
• rather large bird: 40-48 hrs (39 hrs)

If  it's time to put the turkey in the oven and it isn't completely defrosted put the unwrapped bird in the sink and cover with cold water.   Keep changing the water and running cold water through the cavity until you can see and feel no ice crystals.

Stuffing
Stuff only the neck, if there's too much stuffing then put it into a baking dish to cook, or roll it into balls and roast separately until crisp.  For my stuffing recipes - well Delia's - see: http://edvisgardening.blogspot.co.uk/2011/12/christmas-cookery.html

To keep the turkey in shape: secure the oven flap with a skewer to prevent the stuffing from tumbling out too much during roasting. Then tie the legs together with string.

To cook: Allow 18 mins per 450g/lb at 190C/ Gas5/ fan 170C (weigh after stuffing the bird), for the following times (approximately):

• Very small - 1.5 hrs
• Small - 2.5 hrs
• Medium 3 to 3.5 hrs
• Large - 4.5 hrs
• Rather large - 6 hrs.

Cover with foil until half an hour before the end, as it keeps the delicate breast meat and keeps it moist, but don't cover it too tightly or it'll steam.  The last 30 minutes uncovered lets the skin brown and crisp up.

If the bird won't fit in the oven - the chances are pretty remote - but if it is, then remove the legs and roast these separately.  Or divide the bird up completely into legs, wings and breasts.  

If you are worried and you have a small oven then buy a turkey breast jointed (sometimes called a 'crown').  Also they have little wastage.

Turkey can be cooked on a barbecue with a domed lid.  (See Weber's Ultimate Barbecue Book by Matthew Drennan)

Rest the turkey after removing from the oven, keep it wrapped and in a warm place.  Will keep for up to 45 minutes like this.

To help with carving, remove the wishbone before cooking.  Be organised before you start; make sure the carving knife is very sharp and get the platter hot and ready to take the turkey and it's carved.  

Remove any bacon from the breast and divide it up. Untie the legs and remove the skewer.  Put the bird on a big flat carving board, preferably with a channel to catch the juices.  

Leftovers can be frozen, packed into rigid containers or in foil packages.  To keep moist freeze with gravy poured over.

Roast potatoes:  I'm rubbish at these, so here are a few ideas: 

• Choose the right sort of potato - desiree, King Edward and maris piper are all good.
• parboil them, this can be done in advance, and allow to cool
• drain them well and rough up the surfaces
• don't add salt until the end

And here's a rather nice recipe for cooking turkey, which I found in the Saturday Telegraph

Roasting a Turkey


1 Onion, quartered
1 Carrot halved
1 bulb of Garlic, halved
Thyme
Olive Oil
Butter, s&p

1. Cut the wings off the bird. Make a trivet in the bottom of the roasting tin with the wings and the vegetables. Add the thyme and the garlic.
2. Place the bird on the trivet.  Sprinkle with olive oil, then cover the breast with slices of butter. Season then rub it all into the skin.
3. Add a glass of water to the tray (or perhaps white wine?).
4. Cover with two layers of foil, leaving lots of space around the bird.  Roast until juices run clear, see above for timings.  Remove foil for last half hour.
5. Rest for 45 minutes (both you and the bird!)
6. While resting, use the juices at the bottom of the pan to make gravy.

Other ideas:

Some people put a lemon, herbs and an onion in the cavity.  They cover the turkey with strips of streaky bacon, removing them half an hour before the end so the turkey will brown nicely.