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Turkey Tips from Farmer Booth

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Makes

0

Portions
.Not Suitable for freezing
.Preparation

0

minutes
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0

minutes cooking time
.140 C°, 275 F°, Gas Mark 1

Ingredients

  • Turkey
  • Butter
  • Citrus Fruits
  • Stock

Method

Turkey Tips from Farmer Booth
Let's make this year's turkey the best your Christmas table has ever seen. Here are Farmer Booth's expert tips for a perfectly cooked and delicious bird.
1. Remove your turkey from the fridge a few hours before cooking and allow it to come up to room temperature. Doing this ensures the meat cooks evenly and stops it from drying out once it goes in the oven. 
2. Butter is a great way to keep the meat juicy. Use a spoon or your hands to gently loosen the turkey skin away from the flesh. Start at the cavity end, but be careful not to tear it. Push softened butter between the flesh and skin, then rub more butter all over the outside of the bird, coating the skin and legs. For a crispy, meaty topping, lay strips of bacon in a lattice over the breast before cooking. 
3. Try putting a few halves of citrus fruit, such as orange, lemon or clementines, inside the main cavity. Make sure there's still room for air to circulate; the contents will steam and flavour the meat as it cooks. 
4. Another good trick for a really juicy turkey is to pour stock into the roasting tin, then sit the bird above this on a roasting rack. Doing this steams the meat, making it more succulent, and makes better juices for the gravy. It's also good to cover the bird with foil to stop it from drying out during roasting; just remove the foil for the last 30 minutes to allow the skin to colour and crisp up. Basting also keeps the meat really tender. Spoon over the juices from the bottom of the pan every 30 minutes or so. 
5. It's important to allow the bird to rest for a minimum of 20 minutes after cooking to let the meat fibres relax and all the lovely juices soak back into the flesh. Cover loosely with a double layer of foil to keep the heat in.  
6. To check if your turkey is cooked use a meat thermometer or the skewer technique: pierce the thickest part of the thigh with a metal skewer. If the juices released run clear without any trace of pink or red in them, your turkey is cooked.

Let's make this year's turkey the best your Christmas table has ever seen. Here are Farmer Booth's expert tips for a perfectly cooked and delicious bird.

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