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Victorian Feast: How to cook the Turkey
Category: Arts
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Publish Date: 2017-12-15 06:33:19
Description: 5 kg free-range Golden Turkey 250 g butter 250 g streaky bacon (optional) Preheat oven to 180°C, 350 F, Gas Mark 4 Remove turkey giblets and reserve for stock making. They are often in a plastic bag, so don’t cook the turkey with the bag inside! Cut the butter into small pieces and push under the skin, including the legs. This will help moisten the meat. Cover the breast with the rashers of bacon, including the legs. This isn’t completely necessary, but we always do it – partly because it’s great to pick at at the end of the cooking time. If you don’t use bacon, season the skin with salt and pepper. Place in a large baking tin with around 500 ml hot (but not boiling) water and cover with foil to make a tent. Be aware this will be very heavy indeed, and when full of hot liquid, it can be very troublesome to get out of the oven and carry to a safe place. Place the prepared turkey in the pre-heated oven and cook at 180°C, 350 F, Gas Mark 4 for approximately 30 minutes per kilo, basting every hour. When the turkey is approximately 35 minutes before the end of cooking, remove the foil, drain off any of the excess fat and cook for a further 35 minutes or until golden brown. It is an excellent idea to test the temperature of the centre of the breast, it should be at least 75 C, 168 F Transfer the turkey to a platter and cover loosely with foil and leave to rest for 20-30 minutes.
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