Christmas Turkey Cooking Instructions

Whole BirdsPreheat oven to 190°C (170°C fan) 375°F, Gas Mark 5.Remove giblets if necessary. (Use giblets to make stock for gravy).

Weigh the turkey after stuffing to calculate cooking time and remember oven temperatures vary. Fan assisted ovens cook at a higher temperature - consult the manufacturers handbook.

Take the bird out of the fridge to bring it up to room temperature an hour before the start of your cooking time. Preheat your oven.

As a guide, if the bird is under 4kg allow 20 minutes per kg + 70 minutes. If the bird is over 4kg allow 20 minutes per kg + 90 minutes.

For a deliciously succulent turkey, rub room temperature unsalted butter under the skin to baste and enrichen the juices. In the cavity place a handful of whole peeled shallots a sprig of rosemary and a few sage leaves.

In a large roasting tin spread a layer of whole peeled shallots, whole carrots and root veg of your choice, and rest your turkey on top, add half a glass of white wine, season well with salt and pepper and cover the turkey breast with bacon if you wish. Cover loosely with foil and cook in the pre heated oven for the calculated time.

Baste occasionally with the turkey juices until cooked and the juices run clear when the thigh is pierced with a skewer or sharp thin knife. If the juices run clear the turkey is cooked, if they run pinkish, return to the oven and cook for a little longer. Alternatively, test with a temperature probe, which must be 72 degrees C or above in the thickest part of the breast for 2 mins. Try to avoid opening the oven door too often during cooking.

Add a little of the pan juices to the gravy.

Transfer your turkey to a platter, cover loosely with foil or a clean tea towel and leave to rest in a warm place for at least 20 minutes before carving. Resting ensures the juices are absorbed into the meat making it juicier to eat and easier to carve.

Turkey Breast Joints & CrownsBecause these joints are normally much smaller than a whole turkey they will cook in no time – so don’t make the mistake of overcooking them. Treat the breast joint or crown exactly as you would a whole bird. You can sit the crown or turkey breast on a bed

of stuffing or push flavoured butter under the skin, or cover it in strips of bacon or herbs and butter before cooking. Weigh it with any stuffings before calculating cooking times.

Follow the magic calculation of 20 mins for every kg plus 70 minutes if the joint is under 4kg (or plus 90 minutes if the joint is over 4kg) at 190°C (Fan 170°C) / 375°F / Gas Mark 5.

Preheat your oven and take the joint out of the fridge to come up to room temperature 30 minutes before the start of your cooking time.

Place in a roasting tin. Cover loosely with foil and cook in the preheated oven for calculated cooking time.

Continue to cook for the remaining time, basting occasionally with the turkey juices until cooked and the juices run clear when the thigh is pierced with a skewer or sharp thin knife. If the juices run clear the turkey is cooked, if they run pinkish, return to the oven and cook for a little longer. Alternatively, test with a temperature probe, which must be 72°C or above in the thickest part of the breast for 2 mins. (Try to avoid opening the oven door too often during cooking). Add a little of the pan juices to the gravy.

Transfer your turkey to a platter, cover loosely with foil or a clean tea towel and leave to rest in a warm place for at least 20 minutes before carving. Resting ensures the juices are absorbed into the meat making it juicier to eat and easier to carve.

Pick one up for free from Boglily with your order.

Each timer is a single-use cooking meter which measures the precise internal temperature and assures you that your food is cooked safely and at proper temperatures eliminating any guess work! Simply put the timer into the right or the left of the breast bone on your product (or the thickest part of a boneless roast) BEFORE cooking and leave the timer until the coloured head pops up!ENSURE THE TIMER DOES NOT TOUCH ANY BONEThese timers are suitable for Turkeys up to 24lbs.The pop-up timers will activate between 175 - 180 degrees F

Pop-Up Poultry and Roast Thermometers

These timers are also suitable for the following joints: - Roast pork - 4-8lbs, - Beef - Medium to well done 7-10lbs

Our Favourite Festive Recipes!

Gammon Cooked in Milk Maurizio’s traditional Italian recipe, for deliciously simple, melt in the mouth gammon.

INGREDIENTSFor the Ham• 1kg Gammon Joint • 1 Beef stock cube • 100g unsalted butter • 1 litre of milk • 1 carrot• 1 clove of garlic• 2 medium shallots• 1 branch of fresh rosemary• Parsley

Based on a 1kg joint but recipe can be adapted by increasing the ingredients to the appropriate ratio.

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METHODChop the carrots, shallots, garlic and the rosemary, fry in a large pan until browned.

Before cooking the meat, add salt & pepper to taste. Lay the gammon joint in the pan and brown on all sides.

Once browned gently add the milk to the pan, crumble in beef stock cube once all milk added loosely cover with greaseproof paper on top and cover the pan.

Allow to cook for 90 minutes on a low heat, stirring occasionally. If you have a pressure cooker, cooking time is 40 minutes

When cooked, remove the gammon from the pan, the remaining milk will give you a delicious thick sauce – add a little water if too thick.

Best served with roast vegetables.

Leftover Turkey CurryServes: 4Prep time: 15 mins / Cook time: 40 mins

INGREDIENTSFor the turkey curry: • 45ml vegetable oil • 15ml ground coriander• 1 onion, chopped • 10ml ground cumin• 1 stick celery, sliced • 10ml ground cinnamon• 1 small red pepper • 2.5ml ground turmeric• 1 small potato, peeled and diced • 2.5ml ground chilli• 700g cooked turkey • 300ml chicken stock

For the mint and coriander raita: • 200g Greek yoghurt• 2 teaspoons mint sauce (from a jar) or finely chopped fresh mint• 2 teaspoons finely chopped coriander• Squeeze of lemon (if using mint sauce from a jar you might not

need)• Pinch of salt to taste

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METHODStart by making the mint and coriander raita.Place the yoghurt, mint and coriander in a bowl and gently stir until well combined (do not whisk or the consistency will become very runny). Add a squeeze of lemon and salt to taste. Place in the fridge until ready to serve.

Heat vegetable oil in heavy pan, add onion, celery, pepper and onion.

Stir and soften for 4-5 minutes.

Stir in the spices.

Stir in the stock and cook for approximately 20 minutes.

Add the turkey and heat until piping hot, then serve.

To make the fresh chutney, simply combine onion, tomato and coriander.Please ensure turkey is piping hot before serving.

Serve the turkey curry with rice, naan bread or chapattis (or a mixture of them) with vegetables or salad. Drizzle the mint and coriander raita over the top.

Boglily Farm Steading, Kirkcaldy, KY2 5XY T: 01592 646252 | To find more recipes visit www.thebuffalofarm.co.uk