How to cook your Turkey!

The must have guide on how to cook your Turkey this Christmas!

How to Cook your Turkey

Cooking Time

3kg/1.3hrs
4kg/1.45hrs
5kg/2hrs
6kg/2.15hrs
7-8kg/2.75hrs
9-11kg/3hrs

Cooking Method

1.Preheat your oven to 180C (fan 160C, AGA Hot).

2.Place your Bird Breast side down. This allows the back fat to run through the bird.

3.Add 500ml of water, vegetables, giblets and seasoning.

4.Cut through and remove the string holding the bird’s legs together. We’d advise you to cook your stuffing separately for best results.

5.Turn your bird over half way through our recommended cooking time, breast side up and season again. Pierce right through the skin between the legs and breast to allow the juices to flow and the thighs to cook. Add more water if required.

6.At the end of the cooking time take your bird out and leave to rest uncovered for 30 minutes ready for carving.

Notes: For a sensational gravy take all the flavoursome juices and bits left over in the turkey roasting tray and gently slimmer.

The breast and leg skin can be peeled off, seasoned placed on a baking tray and returned to the hot oven for approximately 10-15 minutes for some delicious crackling.

How to Carve your Turkey

1.First remove both wings mid-way (elbow) with a carvery knife

2.Then remove the legs. Hold the end of the leg and cut through the skin between the breast and thigh to the bone and firmly twist.

3.Remove the breast meat. Using the tip of your knife cut along the breast bone. Keeping the knife close to the bone in till the breast meat is removed.

4.If not already done peel off the breast and leg skin, season, place on a baking tray and return to the hot oven for approximately 10-15 minutes for some delicious crackling

5.Slice the breast meat and carve the leg meat off the bone.

6.Serve up your Daltons turkey and enjoy with the earlier made gravy juices from the bird.

The Leftovers

Turkey Casserole

Prep 15 min. Cooking 25 min Serves 4

Ingredients

• 2 onion, finely chopped
• 1 eating apple, cored and chopped
• 2 tbsp olive oil
• 1 tsp dried sage, or 5 sage leaves, chopped
• 2 tbsp plain flour
• 300ml vegetable or chicken stock
• 2 tbsp wholegrain mustard
• 2 tbsp runny honey
• 400g-500g leftover turkey, shredded
about 350g leftover roasted vegetables like roast potatoes, parsnips, celeriacs and carrots, chunkily diced

Method

1. Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.

2.Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes

Turkey and Coconut Korma

Ingredients

• 2tbsp oil

• 675g / 1 1/2lb Daltons turkey breast steaks,

cut into small chunks

• 1 onion, peeled and finely chopped

• 1tsp ground coriander

• 1tsp ground cumin

• 1tsp ground turmeric

• 2.5ml / 1/2tsp chilli powder

• 2.5cm / 1in piece of root ginger, peeled and finely chopped

• 1 garlic clove, peeled and crushed

• 230g can chopped tomatoes

• 2 courgettes, trimmed and sliced

• 50ml / 2fl oz water

• 5ml / 1tsp cornflour

• 150ml / 1/4 pt soured cream

• 50g / 2oz creamed coconut, grated

• Salt and freshly ground pepper

• chopped fresh coriander, to garnish

Method

1. Heat the oil in a large frying pan and fry the turkey in batches until lightly browned. Remove and reserve.

2. Add the onion to the pan and fry until softened. Stir in the coriander, cumin, turmeric, chilli, ginger and garlic, and fry gently for 2 minutes.

3. Add the tomatoes, courgettes and water and return the turkey to the pan. Cover and simmer gently for 15 minutes.

4. Stir the cornflour into the soured cream until evenly mixed and bring back to simmering point. Stir in the coconut and seasoning. Heat gently until the coconut melts.

5. Serve sprinkled with freshly chopped coriander, accompanied by rice, naan bread and chutney.