Tips for the perfect Christmas Turkey
Here's our ultimate guide to how to serve up the perfect Christmas Turkey!
|No. of serves||Thawing time in fridge||Cooking time for a stuffed turkey|
|2.5kg/size 25||4-6||2-2 1/2 days||1 1/2-2 hours|
|4.5kg/size 45||8-10||3 days||3-3 1/2 hours|
|6.75kg/size 67||10-12||3-3 1/2 days||4 1/2-5 hours|
|9kg/size 90||15-20||3 1/2 days||
6-6 1/2 hours
To ensure your turkey stays juicy, either smear plenty of butter between the skin of the breast and the meat itself, or cover the breast with streaky bacon or buttered foil during roasting. If covering with foil, remember to remove it for the last 30 minutes of cooking so the skin has a chance to brown and crisp up.
Let your turkey rest for at least 20 minutes after cooking to allow the juices to redistribute through the meat. Keep it in a warm place, loosely covered with foil and it can happily sit for as long as it takes you to cook the roast potatoes (turn the oven up high as soon as you take the bird out) and make the gravy.
Finally, remember to cool any leftovers as quickly as possible, store well-wrapped in the fridge and eat within 3 days.