HOW TO COOK THE PERFECT CHRISTMAS TURKEY 2021
Sharpen your carving knife, tie your apron and set the timer — it's the most important meal of the year, and you're going to cook your best turkey yet!
How to Choose the Best Turkey
90% of cooking the tastiest turkey you've ever had is down to the turkey you choose. A herb-fed, free-range turkey from a farm that prioritises welfare — dry-plucked and game-hung for up to 10 days — is worlds away from a supermarket bird.
Sizing Guide: 6–7kg (serves 6), 7–8kg (serves 8), 8–9kg (serves 10), 9–10kg (serves 12), 10kg+ (serves 12+).
Recipe: Herb Fed, Free Range Turkey with Sage and Onion Stuffing
Stuffing ingredients: 500g free range sausage meat, 2 large white onions (diced), 1 tsp ground nutmeg, handful fresh sage (finely chopped), 2 sprigs rosemary, handful breadcrumbs, salt, pepper, olive oil.
Method:
- Remove turkey from fridge at least 1 hour before cooking
- Sauté onions in olive oil 6–8 minutes; add sage and nutmeg for 2 more minutes; cool then mix with sausage meat and breadcrumbs
- Preheat oven to its highest setting
- Pat turkey dry, coat in olive oil or butter, season generously
- Stuff both cavities; tuck neck skin neatly
- Place in a large roasting tray, cover with foil, reduce to 180°C immediately
- Cook 40 minutes per kilo, basting every 30 minutes; remove foil for final 45 minutes
- Juices must run clear at the thigh; rest for at least 1 hour before carving
