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If you wish to stuff your turkey, prepare your
favourite stuffing recipe and fill the neck cavity only. You may like to
put a large Bramley apple or peeled onion into the body cavity.
Sprinkle the bird with salt and pepper then place it breast side down
(covered with foil if you prefer) in a roasting tin.
The oven should be pre-heated to 230°C/450°F/Gas
mark 8 and the bird cooked at this temperature for 30 to 60 minutes depending
on size, before reducing the heat to 190°C/375°F/Gas mark 5.
About 30 minutes before the end of cooking (see table below for suggested total times),
open the foil if used and turn the bird onto its back to brown the breast. Do try to
avoid over-cooking.
Test with a fork on the inside of the thigh - the bird is ready when
the juices run clear.
After cooking, allow the turkey to rest for about 15 to 20 minutes, and then carve.
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