This year, why not look forward to cooking Christmas dinner, with a little help from Cooks Academy!
Stay tuned between now and Christmas for more mouth-watering recipes and tips. For more see http://www.cooksacademy.com/Cooks_Recipes/Christmas
Let’s start with our centrepiece, the daunting but delicious turkey.
1 Whole turkey, 7kg approx
1½ onion quartered (reserve a ½ adding to the roasting tray)
1 lemon quartered
1 orange quartered
10 slices bacon
Large sprig of thyme
2 Celery stalks
Turkey takes 18 mins to the pound (454g). 10lb turkey = 3 hours and a 20 lb 6 hours!!
- Rinse the turkey thoroughly, inside and out and dry with kitchen roll.
- Season cavity well with salt and pepper and fill with the onion, thyme and quartered fruit
- Take a piece of string and tie it around the parson’s nose and the drumstick. Tie well.
- For ease of carving remove wings and wishbone.
- Spread butter all over the bird especially the legs, season and place bacon slices over the breast.
- Weigh the bird to calculate cooking time.
- Place in the roasting tray on top of the celery, half an onion and carrot pour in a pint of water and cover well with tin foil. Roast for calculated time minus 25 mins.
- Uncover and baste with juices and cook for a further 25 mins to brown
- To check if it is cooked, push a skewer into base of a leg and if the juices run clear, it is cooked. If not, return to oven for a further 10-15 mins.
- Lift turkey out of tin letting juices drain into tin and set aside in a warm area for 30-40 mins to allow the meat to relax.
- Strain cooking juices into a jug. Allow to settle and discard any excess fat, keeping what is left in the jug for the gravy. NB: Set aside the roasting tray for making the gravy
- Use up leftover turkey by making a turkey curry (great for freezing) or a turkey risotto for a quick St. Stephen’s Day supper.