How to cook the perfect Herb Fed Christmas Turkey
Turkey Top Tips:
Tip 1: As is so often the way when it comes to cooking, buying the best quality ingredients that you can afford is key to making this dish taste spectacular.
Tip 2: Resting the turkey is an important process which allows the meat to become tender and succulent as the juices inside the meat become more evenly distributed throughout the bird – Please don’t skip this stage!
Tip 3: You may be a little concerned about the cooking time (or lack of it). Believe me, it has been tried, tested and tried again. During the cooking process the turkey will absorb the heat from the oven and this absorbed heat will continue to cook the bird as it rests which can increase the internal temperature by up to 10C, depending on the size of the Turkey.
Now that you’ve ordered the best turkey in Yorkshire, (or possibly the world) what do you do next? We advise cooking it perfectly, Herb Fed tell us upside down is fantastic as your turkey will self baste, try using this recipe by the experts themselves.
Set the oven to 180oC/ 170oC (fan)/ Gas Mark 4.
Start the bird in the oven breast side down and about halfway through the suggested cooking time turn the bird over on to its back to brown the breast.
The bird is cooked when the juices from deep in the thigh run clear when skewered. If the juices are pink, return to the oven and check at 10 minute intervals.
After cooking allow the turkey to rest uncovered for at least 30 minutes before carving.
Suggested cooking times – should be used as a guideline only
4kg/ 8.8lbs – 1hr 50
5kg/ 11lbs – 2hrs 10
6kg/ 13.2lbs – 2hrs 30
7kg/15.4lbs – 2hrs 50
8kg/ 17.6lbs – 3hrs 10
9-11kg/ 19.8lbs – 24.2lbs – 3hrs 15
For a 2-door Aga, follow the cooking times using the top roasting oven only.
For a 4-door Aga, follow the cooking times using the top roasting oven for the first 30 minutes & then move to the baking oven for the remainder of the cooking.