Top Tips
There is nothing more sumptuous and totally satisfying than cooking the most moist and juiciest turkey on Christmas Day, not only to please your family and guest but for one of those Oh Yes get in the back of the net! private personal moments of triumphant with the added bonus of a brilliant meal. A little secret tip of removing the whole breast before carving makes this a really easy carve and serve process on the big day too.
8kg Turkey / Cooking time 3hours / Resting time 1.5 hrs
Ingredients
(serves 16)
1 8kg high welfare turkey
2 packs butter
Cooking The Perfect Turkey
The night before Christmas take your turkey and carefully using the back of a spoon or your hand lift the skin away from the meat, be extra careful not to tear the skin, slice the butter in to half inch thick slices and place the slices of butter under the skin all over the turkey breasts. Keep in the fridge until ready to cook.
Christmas morning bring the turkey out of the fridge for a couple of hours before ready to start cooking to come up to room temperature, this lowers the cooking time and encourages a juicy turkey. Pre heat your oven to 200 C, place the turkey in a deep roasting tin and place in the oven in covered for 30 minutes to brown off the skin, once browned cover the turkey well in foil, turn the oven down to 150 C and leave the turkey to cook for the remainder of the cooking time, around 3 hours in total. Once your turkey has reached 65 C remove from the oven and leave covered to rest.
A really good serving tip is to remove the whole breast from the turkey in one go, place on your carving board and slice, this is what I have done here, it makes for a quicker serving and less stress on the carver as it's really easy to carve and serve this way.
That's it turkey done!
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