When we think of Christmas dinner, I think it's safe to say that the majority of us are thinking turkey. It's traditional, it's impressive and, if cooked right, it's juicy and downright delicious. Get it wrong on the other hand and it's a disappointing dry experience...
In this festive edition of our Roast Club blog series, we'll be walking you through how to cook your turkey to perfection. Whether you're going for a turkey crown, or a 10kg mega bird, we've got your back.
At Christmas you want a special, high quality piece bird so we recommend you buy free range. Our Appledore turkeys live a long and healthy life where they're free toroam on grassy paddocks. This freedom means the turkeys develop a distinctive succulent taste and texture. You and your guests will definitely appreciate the difference.
What size to choose
Use this guide below to select a whole turkey that's just right for your party. We guarantee you'll still have some leftovers because there's always loads of meat on the carcass, and guests always fill themselves up on all the trimmings!
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4.5 kg 5-7 portions |
5 kg 6-8 portions |
5.5 kg 7-9 portions |
6 kg 8-10 portions |
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6.5 kg 9-11 portions |
7 kg 10-12 portions |
7.5 kg 11-13 portions |
8 kg 12-14 portions |
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8.5 kg 13-15 portions |
9 kg 14-16 portions |
9.5 kg 15-17 portions |
10 kg 18-20 portions |
If you prefer the white meat, then a turkey crown is a great choice, as they're all turkey breast on the bone with no leg meat. The weights range from 3kg to 6 kg and can cater for 4-12 people.
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3 kg 4-6 people |
4 kg 6-8 people |
5 kg 8-10 people |
6 kg 10-12 people |
How to cook it
The right heat and timings are key when roasting any meat.
The timing will depend on how big your turkey is.
- If the turkey is over 4kg, cook for 20 mins per 1kg, plus 90 mins.
- If the bird is under 4kg, cook for 20 mins per 1kg, plus 70 mins.
It's a good idea to give it an initial blast of heat. So crank the oven up to 220°C give it 30-40 mins at this temperature before turning it down to 190°C/170°C fan/gas 5.
To test if it's done, make sure the juices run clear when you pierce the thigh where it meets the body. If not, put it back in the oven for another 20 mins, then test again.
So, here's a turkey maths example:
If you had a 6kg turkey you'd roast it for 6 x 20 = 120 minutes + 90 minutes = 210 minutes, or 3h30 mins.
Delia's method for roast turkey is a tried and tested classic so start there if you're unsure.
Delia Smith - How to Roast Turkey
Ideas for leftover roast turkey
Leftover turkey is a bit of a divisive subject - some people live for the leftovers whereas others are sick of the sight of turkey. Just make sure if you're going to use leftovers that the meat is popped in the fridge within 2 hours of serving. It'll be good in the fridge for up to 3 days.
I've seen plenty of leftovers suggestions for turkey which seem to treat turkey like chicken. That's never sat right with me because turkey has a very different taste and is quite gamey, especially the dark meat.
In my opinion, the best way to use up turkey leftovers is in a sandwich with cranberry sauce and stuffing. But last year I found a recipe which might just top that. It's Caroline Chambers' recipe for Cheesy Turkey and Cranberry Sliders.
Photo credit: carolinechambers.com
Sliders are basically oven baked bread rolls which are stuffed with fillings. They generally use those fresh bread rolls that are stuck together and you have to pull apart, y'know?
So you take those and don't pull them apart, just slice through them horizontally all in one go so you've got two massive pieces of bread. Layer up with mayonnaise, mustard, honey, cranberry sauce, leftover turkey (obviously) and cheese. Put the other bread layer on top, brush with melted butter and sprinkle with seeds.
In the oven for 12 minutes at 180 degrees and you can thank me later. It's that good.
How to freeze leftover roast turkey:
The main thing with turkey leftovers is proper food handling. Any turkey that is not eaten at the original meal should be sealed up and refrigerated within 2 hours of serving. From there it’s best to freeze it within one day of cooking. However, it can be frozen after three days and it will be fine.
Wrap it in freezer paper or a good quality freezer bag and don’t forget to label it!
You can leave it frozen for three to six months. When you want to use it, defrost the turkey in the fridge for 24 hours. And once defrosted, don't refreeze it.