Christmas turkey

Sounds daunting if you have never cooked a whole turkey but it really isn’t all that different from cooking a chicken! I am here to share a few tips to help along the way!

First of all you need a turkey, if yours is frozen it needs to be defrosted so get it out 2 days before you need it, ideally leave it in the sink to thaw so that the juices run away down the sink.

Fill a large pot (big enough for your turkey and mix together 100g salt and sugar into the water along with some peppercorns and a bay leaf. You can skip this overnight brining but it keeps the bird moist! 

Depending on the size of your turkey will depend how long you need to cook it. Start the oven at 180oc and cook the turkey breast side down for half of the cooking time, this will allow the legs to cook as they take longer! Then flip the bird, if you put bacon on your turkey now would be the time to do so before you bake for the rest of the time.

Knowing when your turkey is ready: poke the turkey with a knife then press against the sides, juices should come out clear with no blood, as for using a thermometer when you put the thermometer in the thigh or between the thigh and breast you want the temperature to be at least 75oC. 

You then want to wrap your turkey with foil and cover with a couple of  towels(yes regular towels will do) to rest for a minimum of 30 minutes.

As for carving your turkey this is how I like to do mine, the link to the video is below! 

Merry Christmas and a happy new year guys!

Love Emily xxx

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