T'is the season to be jolly....(or to panic over the turkey!).
We can help take the stress out of the festive meal with our advice and tips.
First rule is to remember Christmas day should be fun! But we know how stressful preparing the biggest meal of the year can be.
You would be surprised but a lot of people cooking the Turkey only do a roast once a year, so no wonder its a bit out of the comfort zone.
Preparation is key, and the first thing you need to do is choose your bird. (another stressful chore as well)
All our Turkey is Free Range and we have have been using the same supplier for many years so have complete trust in the quality and taste.
The Perfect Roast Turkey
Alderley Village Butchers Turkey (giblets removed).
85g Softened Butter
1 large onion, chopped
10 Rashers Streaky Bacon
1 glass of red wine
300ml beef stock
salt and freshly ground black pepper
1) Heat oven to 190C/fan 170C/gas 5. Put the onion and a large sprig of bay in the cavity between the legs. Now pack half the stuffing into the neck end, pushing it towards the breast. Secure the neck skin in position with skewers and tie the turkey legs together at the top of the drumsticks to give a neat shape.
2)Put a large sheet of extra-wide foil in a large roasting tin, then put the turkey on top. Smear the breast with the butter, grate over some nutmeg and season well. Cover the breast with bacon, pour over the wine, then loosely bring up the foil and seal well to make a parcel.
3)Your Turkey should be cooked for 20 mins per kilo PLUS 90 mins, ask us when you collect what the weight of your bird is.
4)Roast in the oven, then 90 mins before the end of cooking, open the foil, discard the bacon, and drain off excess fat from the tin. Leaving the foil open, return the turkey to the oven to brown, basting with the juices several times. Then 30 mins before the end of cooking, place pigs-in-blankets and stuffing of your choice around the turkey, or cook in a separate lightly oiled tin.
5)To test whether the turkey is cooked, push a skewer into the thickest part of the thigh – the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.
5) Transfer the turkey, stuffings and pigs-in-blankets to a platter, cover with foil, then a couple of tea towels and allow to rest for up to 30 mins before carving. This gives the juices time to settle back into the meat, ensuring that the turkey will be juicy.
Having a Turkey crown?
Then follow exactly the same as for a regular Turkey, but cook for 20 mins per Kilo PLUS 70 Mins.
Our crowns have been boned and rolled for ease of cooking and serving but retain all the flavour you love in a full Turkey.