Cooking your Christmas turkey
Our method should help you to produce a truly tasty turkey with especially succulent breast meat. If your turkey is trussed, it is best to remove the string before cooking.
If you wish to stuff your turkey, prepare your favourite stuffing recipe and fill the neck cavity only. You may like to put a large Bramley apple or peeled onion into the body cavity.
Sprinkle the bird with salt and pepper then place it breast side down (covered with foil if you prefer) in a roasting tin.
The oven should be pre-heated to 230ºC/450ºF/Gas Mark 8 and the bird cooked at this temperature for 30 to 60 minutes depending on size, before reducing the heat to 190ºC/375ºF /Gas Mark 5.
About 30 minutes before the end of cooking, open the foil if used and turn the bird onto its back to brown the breast.
Do try to avoid over-cooking. Test with a fork on the inside of the thigh – the bird is ready when the juices run clear.
After cooking, allow the turkey to rest for about 15 to 20 minutes, and then carve.
Carving your Christmas turkey
You will find the following sequence makes for easy carving
Hold the leg by the end knuckle. Cut close to the body and twist off. Carve this dark leg meat.
Similarly remove the wing and cut in half.
Slice the breast meat from one side.
Repeat for the other side.