Traditional English turkey recipe needed with weight in kilos as we are in Spain. The lunch will be for 8?!
Serves 10-12
Preparation time less than 30 mins
Cooking time over 2 hours
Ingredients
Prepare ahead
Make your chosen stuffing
To prepare your turkey
have your chosen stuffing ready
4.5-6.5kg/10-12lb turkey, thawed if frozen, giblets removed
1 lemon, quartered
50g/2oz butter, at room temperature
20 cocktail sausages
10 rashers streaky bacon
sage and parsley sprigs, to garnish
Method
On the day
1. Preheat the oven to 190/375F/Gas 5. Wash the turkey inside and out and dry well with kitchen paper.
2. Put the lemon quarters into the cavity. If you are stuffing the turkey, put the stuffing in the neck end pushing it upwards towards the breast (dont pull the neck skin too tightly, as the stuffing will expand during cooking). Secure the skin with wooden or metal skewers crossways, then tie the turkey legs together at the top of the drumsticks for a good shape. Weigh the turkey and calculate the cooking time at 18 minutes per 450g/1lb.
3. Grease a large roasting tin with a little of the butter. Smear the rest over the turkey skin and season well, then put in the tin. Loosley cover with foil and roast for the calculated time. Meanwhile, halve the bacon rashers, stretch slightly and wrap half around each sausage
4. Baste the turkey every hour. One hour before the end of cooking, remove the foil and drain off the excess fat. 30 minutes before the end of cooking, put the sausages around the turkey (if room) or in a separate lightly oiled tin.
5. To test whether the turkey is cooked, insert a skewer into the thickest part of the thigh - the juices should run clear. If they are pinkish, cook for 15 minutes more, then test again. Transfer the turkey and sausages and sausages to a platter, tightly cover with foil and allow to rest for up to 30 minutes before carving. Serve surrounded by vegetables and stuffing balls and garnished with sage and parsley.
Answers: The classic roast turkey
Serves 10-12
Preparation time less than 30 mins
Cooking time over 2 hours
Ingredients
Prepare ahead
Make your chosen stuffing
To prepare your turkey
have your chosen stuffing ready
4.5-6.5kg/10-12lb turkey, thawed if frozen, giblets removed
1 lemon, quartered
50g/2oz butter, at room temperature
20 cocktail sausages
10 rashers streaky bacon
sage and parsley sprigs, to garnish
Method
On the day
1. Preheat the oven to 190/375F/Gas 5. Wash the turkey inside and out and dry well with kitchen paper.
2. Put the lemon quarters into the cavity. If you are stuffing the turkey, put the stuffing in the neck end pushing it upwards towards the breast (dont pull the neck skin too tightly, as the stuffing will expand during cooking). Secure the skin with wooden or metal skewers crossways, then tie the turkey legs together at the top of the drumsticks for a good shape. Weigh the turkey and calculate the cooking time at 18 minutes per 450g/1lb.
3. Grease a large roasting tin with a little of the butter. Smear the rest over the turkey skin and season well, then put in the tin. Loosley cover with foil and roast for the calculated time. Meanwhile, halve the bacon rashers, stretch slightly and wrap half around each sausage
4. Baste the turkey every hour. One hour before the end of cooking, remove the foil and drain off the excess fat. 30 minutes before the end of cooking, put the sausages around the turkey (if room) or in a separate lightly oiled tin.
5. To test whether the turkey is cooked, insert a skewer into the thickest part of the thigh - the juices should run clear. If they are pinkish, cook for 15 minutes more, then test again. Transfer the turkey and sausages and sausages to a platter, tightly cover with foil and allow to rest for up to 30 minutes before carving. Serve surrounded by vegetables and stuffing balls and garnished with sage and parsley.
Buy it at a store because most men just cannot cook
odd question
buy a turkey in kilos
divide that buy .454 (there are 454 grams in a pound) to give you pounds weight
apply your current cooking times.....
jobsagoodun
4-6kg turkey
Heat the oven to 180C/fan 160C/gas 4. Put the turkey in a roasting tin and roast for about 22 minutes per kilo. For the last 45 minutes, whack the heat up to 200C/fan 180C/gas 6. Test by pushing a skewer into the thick part of the thigh: the juices should run clear. (If they're a bit pink, give the bird 15 more minutes and test again.) Put the turkey on a serving dish, cover with foil, and rest for 20 minutes or up to an hour
Between 4.5 kg and 6kg, that should be more that enough for 8 and a few sandwiches on boxing day, lol.
4.5kg is almost 10lbs
6kg is just over 13lbs.
Hope all goes well on the day.
What have you got the internet for just looking a porn lol
First things first, I'd be surprised if you are using a fresh turkey, so make sure you defrost it properly. Put it in the bottom of your fridge with a large bowl beneath and allow approx 10-12 hours per kilo to defrost. Check and empty the water regularly, and allow a few extra hours on the time for safety. Your turkey must be completely thawed before cooking, so check both inside the cavity and the thighs to be sure.
You should cook your turkey at 180 degrees (gas 4) for 40 minutes per kilo if it is within the weight range you've given. If you stuff the turkey, remember to calculate it using the total weight, including stuffing.
There are various additions that are traditional in different households. In my family, that must include bacon on top of the turkey (removed with the foil and eaten secretly by the cook) We also have roast potatoes, boiled brussel sprouts, giblet gravy and stuffing. My dad has always made the stuffing with sage and onion paxo as the base, and added sausage meat and extra onion to it, which is delicious, especially if it has been cooked in the turkey (although it's still lovely cooked separately).
Things like bread sauce and cranberry sauce are common in many households too. Have a look at the BBC food website, as they have a whole section of recipes