Cooking with Turkey
All poultry presents a health risk if cooked when not properly thawed, and turkey is no exception. The best way to defrost a turkey is to put it into the fridge 2 days before it needs to be cooked; 3 days if it is extra large. This will allow it to thaw gradually at a safe temperature.
Coat the turkey in softened butter and bard it with bacon strips. It may then either be slow or quick-roasted.
If slow-roasting, place the bird in the oven at 170°C/ 325°F/ Gas Mk 3, and make sure that it basted frequently during the cooking process.
Bard: To tie or lay bacon or pork fat over a joint of meat, game bird or poultry, to be roasted. This helps to prevent the flesh from drying out.
Alternatively, wrap the turkey in foil and quick roast it at 230°C/ 450°F/ Gas Mk 8. The foil should be removed during the last 30 minutes to allow the skin to crispen and brown.
Roasting Times
The following table shows the roasting times for both slow and quick-roasting methods.
| Weight | Quick Roasting | Slow Roasting |
|---|---|---|
| 6-8 lbs | 2 hrs 15 mins - 2 hrs 30 mins | 3 hrs - 3 hrs 30 mins |
| 8-10 lbs | 2 hrs 30 mins - 2 hrs 45 mins | 3 hrs 30 mins - 3 hrs 45 mins |
| 10-14 lbs | 2 hrs 45 mins - 3 hrs | 3 hrs 45 mins - 4 hrs 15 mins |
| 14-18 lbs | 3 hrs - 3 hrs 30 mins | 4 hrs 15 mins - 4 hrs 45 min |
| 18-20 lbs | 3 hrs 30 mins - 3 hrs 45 mins | 4 hrs 45 mins - 5 hrs 15 min |
| 20-24 lbs | 3 hrs 45 mins - 4 hrs 15 mins | 5 hrs 15 mins - 6 hrs |
When buying turkey, allow 1 lb of meat per person; thus a 12 lb turkey will provide 12 generous helpings.
