Christmas recipes: How to cook the perfect turkey (2024)

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It's the highlight of Christmas day - a succulent roast turkey. But the British Turkey Sector Group admits that many first-time roasters don't even know the basics, including which end of the bird to stuff and how long a turkey should be left in the oven for. Don't get in a flap - read this indispensable guide before you start cooking.

CHOOSING YOUR BIRD

There's nothing worse than a mean Christmas spread, so make sure the bird you buy is big enough to feed all your guests AND fit in your oven. Measure the space inside your oven from the bottom shelf to the top, and the width, and take these details with you when you go to the butcher or supermarket.

Christmas recipes: How to cook the perfect turkey (1)

Holiday roasted turkey

Allow approximately 500g (1lb 2oz) of raw meat per serving per person. When buying your turkey, ask the butcher if they can give you some information about the bird. Knowing how and where it was reared will give you some idea of how it was treated during its life, which makes a big difference when it comes to quality and, most importantly, flavour.

The most common turkeys on sale in supermarkets are intensely farmed, battery-reared ones. Although cheaper, the conditions these birds have endured - little or no exposure to sunlight and hardly any exercise - mean that the meat you serve on Christmas day will be noticeably
inferior in taste.

If you can afford it, get a free-range turkey. They are far cheaper than organic ones and usually just as good. Although free-range birds can look less plump (because they've led more active lives) than indoor-reared turkeys, the meat is much more succulent and tasty because they have been allowed to mature at a slower rate and roam freely and happily.

The bird you eventually choose should have been reared outdoors and been hung 'long-legged' - butcher-speak meaning with its guts in - for at least a week. Black or bronze turkeys are known for a more gamey flavour and smaller breasts than white varieties. Top British breeds to look out for this Christmas are Norfolk Black, Cambridge Bronze and Kelly Bronze.

CHRISTMAS EVE PREPARATION

If you're buying a frozen turkey, make sure you allow plenty of time for your bird to defrost. This is a classic mistake and one that's responsible for many a delayed Christmas lunch. Your turkey has to be fully defrosted before you start cooking it and the time it takes to do so will depend on its size.

The best way to defrost your turkey safely is to remove all packaging, cover loosely with foil and place it on a tray in the bottom of the fridge. This is best done the night before.
When the turkey is defrosted, remove any giblets (put them to one side and keep them covered in the fridge to make gravy) and make sure there is no sign of the bird still being frozen in the cavity. Pat dry, inside and out, with kitchen paper.

STUFFING

It's a shame these days that most people buy ready-made stuffing, but you shouldn't be afraid to make your own. It's easy and will be much better. For a classic sage-and-onion stuffing, get some good-quality Cumberland sausages and remove the skins.

Meanwhile, fry a couple of onions with some chopped Bramley apple in about 25g of butter until soft. When it is cool, mix with the sausage meat, a handful of breadcrumbs and some chopped sage.

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When it comes to stuffing the avity at the leg end, I like to place an onion (or two, depending on the size of the bird), a few crushed cloves of garlic, a lemon cut in half and loads of 'hard' herbs (such as rosemary, thyme, sage) wrapped in a bundle. Don't be shy - pack it all in.

COOKING

Preheat your oven to 180C/gas mark 4. When your bird is stuffed and ready to be roasted, weigh it and calculate the cooking time. You should be looking at about 20 minutes per 500g/1lb 2oz.

What you're trying to achieve is maximum flavour while keeping the bird moist. I like to make a herb butter (with finely chopped rosemary, thyme and flat-leaf parsley) and carefully smear it under the skin using my fingers, making sure not to tear it.

Traditionalists may prefer to put stuffing between the skin and the breast meat. Alternatively, stuffing some pancetta rashers under the skin will give you a great flavour and stop the meat from drying out. If you're pushed for time, at least try to lay some strips of pancetta or streaky bacon over the top of the bird.

Next, place your turkey in a large roasting tin or on a roasting tray, rub it with olive oil and season. Very roughly chop some carrots, celery, leeks and onion and scatter around the bird - this will add flavour to your gravy later.

Cover with foil and place in your preheated oven and cook for the calculated time.
Remove the foil for the last 45 minutes or so to get a nice golden-brown colour.
To check your turkey is cooked properly, pierce the thigh with a skewer and make sure the juices run clear - you don't want to see any pink.

SERVING

As with any meat, allow the turkey to rest after removing it from the oven - at least 15 minutes before carving. Always use a really sharp carving knife, and make sure the turkey doesn't slide about by holding it in place with a meat fork and carve it on a stable cutting surface.

Insert the fork in the top of the breast and with your carving knife make a deep horizontal cut just above the wing. Then, starting halfway up the breast, carve down to meet the horizontal cut, trying to keep the slices thin and uniform. Serve with a spoonful of stuffing, cranberry sauce and all the trimmings.

GAVIN BILLENNESS is a food writer and chef at eco restaurant Acorn House

Christmas recipes: How to cook the perfect turkey (2024)

FAQs

What are 2 ways to keep turkey from drying out? ›

5 Ways to Prevent Your Turkey from Drying Out
  1. Cook Pieces Instead of a Whole Turkey. ...
  2. If Cooking a Whole Turkey, Buy Frozen. ...
  3. Ditch the Plastic Pop-Up Timer; Use an Instant-Read Thermometer Instead. ...
  4. Elevate the Legs. ...
  5. Let the Turkey Rest.
Nov 1, 2022

Is it better to cook a turkey at 325 or 350? ›

It's better to cook a turkey at 350°F after preheating the oven to 450°F. This makes the skin crispier and ensures the turkey will get cooked evenly.

Should you bake a turkey covered or uncovered? ›

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

What is the trick for baking a turkey? ›

10 tips for the juiciest, tastiest turkey you've ever made
  1. Don't overspend on the turkey. ...
  2. Mix the stuffing at the right time. ...
  3. Choose the right roasting pan. ...
  4. Consider adding aromatics. ...
  5. Cover with foil very tightly. ...
  6. Let the turkey rest.
Nov 18, 2021

How do you keep turkey moist when cooking? ›

And in this day and age, there's pretty much full consensus amongst all the greatest food authorities of the world that brining is the path to Juicy Roast Turkey. It doesn't matter how much butter you use, whether you roast upside down, spin it around, baste 50 times – if you don't brine, your turkey won't be as moist.

Should I cover my turkey with foil? ›

But if you are roasting the turkey, be it whole turkey, breast, or leg on a regular roasting pan, foil is a good option. Basically the foil works in the same way a lid works—by trapping steam so the turkey stays moist throughout the roasting process. Simply tent the foil so that it loosely covers the whole turkey.

How long does a 20lb turkey take at 350? ›

The simplest way to roast a whole turkey: The most straightforward approach is to roast an unstuffed turkey, breast-side up, for 13 minutes per pound of turkey at 350°.

How long to roast a 7 lb turkey at 325? ›

Regular Oven 325°

6-7 lbs. 2-2½ hrs. 2¼-2¾ hrs. 7-10 lbs.

Do you put water in the bottom of the roasting pan for turkey? ›

"Often, consumers will inquire about adding water to the bottom of their roasting pans. We do not recommend adding water to the bottom of the pan. Cooking a turkey with steam is a moist heat-cook method and is acceptable, sure, but is not the preferred method for cooking your turkey."

Do I need to wash my turkey? ›

Wash your hands, but not the turkey! Many consumers think that washing their turkey will remove bacteria and make it safer. However, it's virtually impossible to wash bacteria off the bird. Instead, juices that splash during washing can transfer bacteria onto the surfaces of your kitchen, other foods and utensils.

How to season a turkey? ›

Stick with salt and pepper, put herbs like rosemary, thyme, and sage to work, or take spicy Cajun seasoning for a spin for some kick. Whatever blend you choose, spread it all over the turkey—on top, underneath, between the body and wings and legs, under the skin, and even in the cavity of the bird.

How long should turkey sit out before cooking in the oven? ›

Your turkey will cook more evenly and faster if you start it out at room temperature so remove the turkey from the refrigerator 1 hour before roasting. If you plan to stuff your turkey, wait until you're ready to put it in the oven before putting the stuffing in the turkey.

Should you cook a turkey on a rack or pan? ›

The point of using a rack is to let the heat of the oven circulate around the turkey. You don't need a specially designed rack for your roasting pan, but you need something to lift the bird above the bottom of the pan. Balls of aluminum foil work perfectly well; you can also use upside-down ramekins.

Do I put butter on my turkey? ›

There are four essential steps for a perfectly roasted Thanksgiving turkey: brining, stuffing with aromatics, rubbing with herb compound butter, and roasting to perfection. The herb butter does double duty. Part of it is rubbed under the skin and over the meat of the bird for a major boost in flavor.

Does salt help keep a turkey moist? ›

Since there's no water, salting doesn't increase the amount of water in the turkey to start, but the salt diffuses into the muscle tissue and breaks down some of its proteins, which helps it retain more water during cooking and seasons this seasonal treat.

What causes turkey to dry out? ›

One of the biggest complaints is turkey tends to be dry. There are many reasons why turkey can come out dry. Turkey is a lean meat, and Healthline reports that turkey has slightly less fat in its dark meat than chicken. Another reason why turkey may be dry is due to its poor breast-to-leg ratio.

Do oven bags keep turkey moist? ›

COOKING A TURKEY IN AN OVEN BAG

Cooking your Thanksgiving turkey in a Reynolds Kitchens® Turkey Oven Bag is a fantastic way to ensure that your turkey stays moist and succulent while also turning out a golden light brown. Plus, with an oven bag, you won't even have to worry about scrubbing the roasting pan.

How do you make cold turkey less dry? ›

To not dry out a turkey, you need to add moisture when you reheat the meat. You'll see in our reheating methods that we add homemade gravy, chicken stock or butter to the turkey before heating it up low and slow. This ensures that juices in the turkey won't escape as steam when they're exposed to heat.

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