There are numerous different recipes and methods available on how “best” to cook your turkey. And some of these have merit, but to keep things simple, on what can be a hectic morning, here’s my recipe – Noel Enright, Sous Chef at The Malton.
You will need
1 oven ready fresh turkey(free range or organic if possible)
1 orange and/or lemon halved (placed in the cavity of the bird)
Crushed sea salt
1 roasting tray
1 preheated oven (large enough to fit your turkey comfortably)
Following the correct cooking time as a rule of thumb is essential so as not to dry out your bird. Allow 15 minutes per ½ kg at 200 Celsius. The bird is best cooked without stuffing (with the exception of a lemon or an orange halved to impart flavour) since stuffing the bird requires a longer cooking time. Rub butter underneath the skin and crushed sea salt on the skin. Place in a pre heated oven and cook the bird breast up. Many recipes suggest starting the bird breast down to protect this meat, but turning the bird over midways through the cooking process can be a risky manoeuvre. Baste the bird with its juices every 45 minutes. To check if the bird is cooked pierce the inner thigh and if the juices run clear it’s ready. At the end of the cooking process allow the turkey to rest for 30 minutes before serving. This allows the flesh to relax, and gives you precious time to finish the other components of your Christmas dinner. Enjoy & Happy Christmas.