Wednesday, 21 December 2011

Roast Turkey

Preheat oven to 220c/200c fan/gas 7.Remove the giblets from the turkey(reserve for making stock). Wipe the inside and outside with a damp kitchen paper.Gradually mix the lemon juice into the soften butter,then mix in the thyme leaves and garlic.Melt a quarter of the mixture in a pan and fry the peeled shallots for 3-4 min.Set aside to cool.Put the turkey in a large roasting tin,breast side up.Fill the cavity with the cooled shallots and lemon shells.Use a skewer to close up cavity.Gently loosen the skin at the neck end and rub some of the butter over the flesh of the breast.Rub the remaining butter over the skin,making sure the breast and legs are well covered.Work out cooking times:allow 20 mins cooking time per 1kg,plus another 70 mins for birds up to 4kg in weight; and 20 mins cooking time per 1kg, plus 90 mins for birds over 4kg.Cover the turkey loosely with foil,then roast for 20 mins.Turn the oven down to 190c/170c fan/gas 5 and cook for the remaining time,basting every hour and removing the foil for the last 4o mins.To test turkey is cooked,pierce the thickest part of the thigh with a swewer.If the juices run clear,it's cooked.Tilt the turkey so the juices run out.Transfer to a serving  dish and cover with a fresh double sheet of foil to keep warm.Allow the turkey to rest for 30 mins before carving.

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