THEGAYUK WINTER 13 /14 Issue 1
RECIPE
PREPARATION
CHRISTMAS MORNING
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For The Gravy
1. Warm 500 ml of turkey
stock, while the stock is warming
strain the fat from the roasting tin
leaving only the juices.
2. Pour the stock over, grate in
small amounts of chilled roux and
whisk with the juices over a gentle
heat until it turns a smooth
delicious golden brown.
For The Roast Turkey:
Preheat your non-fan assisted oven
to 220ºC or Gas Mark 7, then
calculate your cooking time as
below weighing the bird (including
the stuffing). The general rule of
thumb is 15 min per lb (450g) + 30
mins over:
Serve in a warmed gravy boat
(10lb) = 2 hours
alongside the turkey with all the
(12lb) = 2½ hours
trimmings.∎
(17lb) = 3 hours
(20lb) = 3½ hours
(25lb) = 4½ hours
1. Smear your turkey liberally
with pure country butter, salt, black
pepper and place 6-8 strips of
streaky bacon on top. Cover with
foil and roast the turkey in the oven
for the first 30 mins at 220ºC or gas
mark 7.
2. After 30 mins, baste your
turkey once more, cover in foil
again, lower the temperature to
180ºC or gas mark 4 for the guided
times above and continue to baste
your turkey at 30 minute intervals
throughout cooking.
3. Remove the foil, baste your
turkey once more, and increase the
temperature again to 220ºC for the
final 30 minutes.
4. The turkey is cooked when
the thickest part of the turkey's leg
is pierced with a skewer and the
juices run clear. If the juices are still
pink, place the turkey back in the
oven and keep checking at 15
minute intervals until the juices
have run clear.
5. Place the turkey on a serving
plate allowing to rest for 40mins to
1 hour before carving.
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Note: The timings above are
approximate guidelines. Ovens vary
so just use the above scale as an
approximate guide and the skewer
test to ensure the turkey is cooked
thoroughly.
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