Tis the season to enjoy a juicy roast dinner with your nearest and dearest. Whether you're roasting a whole turkey for the first time this Christmas, or you just need a quick refresher; we've got you covered to ensure the main centrepiece of your table is perfect.
Prepare in advance
Save yourself a bit of stress on the big day and prep the turkey a few days ahead. It's so important to let your turkey completely defrost before you even begin cooking, especially if it was frozen through when you bought it. The best method is to simply pop the turkey in your fridge a day before.
Stuffing the Turkey
1. Remove the turkey from the fridge an hour before you start stuffing to let it come up to room temperature. The easiest way to start, is by lifting up its neck flap in order to put stuffing inside neck cavity.
Our favourite stuffing combinations include:
- Chopped bacon and a handful of chestnuts for a smokey flavour
- A large orange, white onion and a handful of bay leaves.
- An apple, half a lemon and a bunch of thyme
2. Once you're satisfied with how much stuffing you've used, pull its neck flap back down and secure with a wooden skewer to avoid any messy spillages.
3. Grab a tablespoon of butter and place in the palms of your hands to warm up, as this will allow you to spread across the turkeys breast and legs with ease.
4. Generously season the turkey with sea salt and black pepper.
Roasting the Turkey
Line your roasting tray with two large sheets of foil that can cover the turkey. The Class-non stick roasting tin from Master will perfectly roast your turkey and with its essential rack, you can ensure that you get the best drippings for your gravy. Make sure you've pre-heated your oven before you lay the turkey in the tray, and then loosely cover with the foil and pinch to securely seal. The time it takes to roast your turkey to perfection depends on its weight, so always weigh it once you've finished stuffing it. If your stuffed turkey weighs in at 3kg/6lbs, you'll need to roast it in a 180°C/Gas 4 pre-heated oven for 1 hour and 40 minutes. Whereas a turkey that weighs 6kg/13lbs will need to be roasted for up to 3 hours.
The important thing to remember is check the turkey every 30 minutes and to baste using a baster. The acrylic baster from Kitchencraft will perfectly ensure that the turkey does not dry out and maintains its juiciness.
Once its skin is crisp and golden, insert a fork into the thickest part of the thigh and check that the juices run completely clear. If the juice oozing out is still a little red, pop the turkey back in the oven and check every 10 minutes. Use the Instant Read Thermometer to ensure that your turkey is cooked to perfection by checking that the temperature reads 78°C when inserted into the thickest part of the breast.
Carefully transfer the turkey from the oven with a to the heavy duty trivet from Kitchencraft and loosely cover with a layer of foil to help maintain the heat. Leave to rest for around 30 minutes to an hour.
Carving the Turkey
First things first, make sure your knife is nice and sharp. The James Martin carving knife is ideal to produce thick, sleek cuts of juicy turkey to serve up. To begin, remove the wings, and then the thighs. Tip: slice as closely as you can to the rib cage with the flat surface of your knife, making sure you’re right up against the rib bones. Once you have carved the meat off, you can separate the thighs into drumsticks and carve the breast meat into chunky, individual slices. Perfect!