Put in a roasting tin, breast-side up, and roast for 40 mins per 1kg for the first 4kg, then 45 mins for every 1kg over that weight, or until the internal temperature reaches 65-70C. If not, put it back in the oven for another 20 mins, then test again. Set the turkey on a cookie sheet or pan, to catch any liquid the turkey may drip as it defrosts in the fridge. Let the turkey continue to cook for 1 more hour. Battery (or ‘factory’) reared turkeys are the most commonly available kind. By seasoning in advance, the whole bird is evenly seasoned and you don’t have to heavily season just before roasting. Adding stock, is an important step. Step 2: Set up the Pan Yes, we are cooking this bird low and slow all day. Cook the turkey on a rack of vegetables. Once the stuffing is cooked and cool enough to handle, loosely fill the turkey’s neck cavity and fold over the flap of skin to keep the stuffing contained. Take off all the wrappings, put on a tray or plate wide and deep enough to contain any blood or juice that might seep out, cover loosely with foil and leave in the fridge or in a cool room. Tie drumsticks t… Magazine subscription – save 32% and get a three-tier steamer, worth £44.99. 5. Drain juices and pat dry with clean paper towels. Basting is not necessary, but helps promote even browning. Carve the roasted bird and layer the meat in a baking dish. After the turkey is defrosted, remove any giblets, check that there are no ice crystals inside the cavity and pat dry with kitchen paper both outside and in. Reheating the Next Day . If it’s heavier than 16 pounds, thaw it for 4-5 days and those heavier than 20 pounds for 5-6 days. https://www.delish.com/.../a55338/best-oven-roast-turkey-recipe The most important preparation is making sure your turkey is completely thawed, inside and out, and that it is at room temperature. As is the case with all meat, turkey should be bought from a source that you trust – a good supermarket, local butcher, farmers’ market or shop, or a website mail-order company. Brining: If you have 8 to 24 hours to spare before you put the turkey in the oven, consider using that time to brine the turkey either in a liquid saltwater brine or with a dry rub. Pre-heat your oven to 300 °F. Next, let's talk about how to cook that bird. Read more about choosing, defrosting and cooking turkey at the British Turkey Information Line or the Food Standards Agency. This creates the perfect environment for bacterial growth. On Thanksgiving day, remove the turkey from the refrigerator and let sit to come to room temperature before reheating. See how to stuff a turkey. Step 1: Bring out the Turkey. This optional step ensures the turkey meat will be juicy and flavorful. Turkey mince should be cooked within 24 hours of purchase. The Freedom Food label can also be used by producers that meet the RSPCA’s welfare standards. Just like cooking a raw bird, be sure to let your turkey rest about 15-20 minutes. Put in a roasting tin, breast-side up, and roast for 40 mins per 1kg for the first 4kg, then 45 mins for every 1kg over that weight, or until the internal temperature reaches 65-70C. In cold water. This is good for health, but does mean that the flesh can be on the dry side. Situate your turkey breast so that it is laying flat on the cutting board. This method draws moisture out, then the turkey reabsorbs it, which seasons the meat and dries out the skin for a crisp finish in the oven. No one wants that. Rinse and wipe the cavity; sprinkle with salt and pepper or stuff lightly using skewers to fasten skin over the cavity. 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