It is that time of year when perfectly sensible people, who cook Sunday lunch all year round, suddenly begin to panic about cooking a turkey. The idea is that you should shove it in the oven and enjoy your Christmas as much as your guests. So while this isn’t strictly a recipe, it might go some way to helping you get a less stressful Christmas. Usual rules apply, a frozen turkey should be thoroughly defrosted, and check it is fully cooked before serving. I don’t stuff the neck or cavity of the bird, this only adds to cooking time and sometimes better results come from making the stuffing separately. Don’t forget the roast potatoes, cabbage or the red wine sauce, and those quick sausage rolls.
Very Small: 1.9-2.6kg 20mins per kg plus 90mins
Small: 2.7-3.6kg 20mins per kg plus 90 mins
Medium: 3.7-4.7kg 20mins per kg plus 90mins
Medium-Large: 4.8-5.5kg 20 mins per kg plus 90mins
Large: 5.6-6.9kg 20mins per kg plus 100mins
Extra Large: 7-8.2kg 20 mins per kg plus 100mins
Get the turkey out of the fridge two hours before you plan on putting it in the oven. It comes up to room temperature and cooks evenly.
Butter the turkey all over the skin and between the skin and meat.
Pre heat the oven to gas mark 4, 180c or 160c Fan.
- Chop some onion, carrot and celery and put this in the roasting tin with the turkey on top, cover with lose foil then put it all in the middle of the oven for the cooking time.
- Keep basting the bird with the juices that run out.
- Remove the foil for the last thirty minutes of cooking so it gets a nice brown finish.