Tuesday 11 December 2018

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Cork Independent


Roast a tasty turkey this festive season

Wednesday, 6th December, 2017 6:01pm

There it is, lying naked in all its glory just waiting for you to approach it. It’s the turkey and cooking it doesn’t have to be a nightmare before Christmas.

We’ve come up with a few tips to make prepping and cooking the bird as easy as possible for you.

For a tasty turkey, buy one that is plump and meaty with smooth, moist-looking skin. The skin should be creamy coloured while the cut ends of the bones should be pink to red in colour.

Make sure your oven is big and wide enough for the turkey. You will also need to buy a roasting dish or tin big enough, so it can catch all the fat and juices.

It’s important to let the turkey rest after it’s out of the oven. Resting time will depend on the weight of the turkey. It’s also recommended that you take the turkey out of the fridge about half an hour before you pop it in a preheated oven.

It will also cook better if you cover it with tin foil and remove it about an hour before the turkey is cooked, so that it will brown nicely.

The following is a guideline when it comes to cooking the festive favourite and always be sure that it’s cooked all the way though.

Heat your oven to about 180°C, 350°F or gas mark 4.

Four to five kg should be cooked for 2¼ to 2½ hours.

Five to six kg should be cooked for 2½ to three hours.

Six to seven kg should be cooked for three hours to 3½ hours.

Seven to eight kg should be cooked for 3½ to four hours.

Eight to nine kg should be cooked for cook for four to 4¼ hours.

Nine - 10kg should be cooked for 4¼ to 4½ hours.


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