With Christmas only five days away we’ve asked our friends at Donald Russell, butchers to the Royal Family, for their top cooking tips for roasting the perfect turkey. Enjoy!
Before cooking allow your bird to come to room temperature for at least 30 minutes, as it will ensure it cooks evenly.
To keep the bird moist while roasting, add one cup of water or wine to the tin.
Pierce the thickest part of the Turkey thigh with a skewer and if the juices run clear the turkey is cooked. Alternatively use a meat thermometer inserted into the leg. When it reads 70- 75ºC, your bird is cooked!
For optimum taste and texture cover the turkey loosely with foil and rest for 30 minutes at least! Or rest your bird in a warm oven at 60 degrees for up to 60 minutes so there’s time to get all the trimmings ready.
Cook the stuffing separately as it can prolong the cooking process and can dry out the turkey. Instead, stuff the cavity with 2 or 3 peeled and halved onions with a bunch of herbs for extra flavour.
For more information and recipes visit www.donaldrussell.com