Now after showing you yesterday the traditional Christmas dinner starter I would like to take you into the facinating world of a full traditional Turkey roast. Christmas just isn’t the same without a lovely Turkey to enjoy with your family and friends.
Below you will find my traditional turkey roast recipe so get yourself thinking about what you need to get done before Christmas comes along.
1 Turkey fresh
1/4 lb Butter
1/2 lb Salt pork,thinly sliced
Preheat the oven to 425’F.
Cut the butter into very thin slices; place the butter in the freezer to harden while you prepare Turkey.
Wash the turkey inside and out. Remove and you can keep the neck, giblets and wing tips if you want to make a gravy later. Pat dry with paper toweling. Starting at the breast, separate the skin from the meat by working your fingers between them. Push your hand under skin as far as you can go and gently free the skin on both sides of the breast by lifting with your hand slowly. Loosen the skin around the upper part of the legs, stopping about halfway down the legs. Insert slices of the frozen butter, first under the leg skin, then under the breast skin.Reshape the loosened skin on the bird by patting it gently back in place. It will look abit strange but when it is cooked the skin will go back in place. Wrap the turkey loosely in waxed paper and refrigerate.
You can now fill the turkey with stuffing some people make it themselves but on this recipe i have suggested a stuffing mix usually a sage and onion stuffing i find good. Read the instructions on the packet of the stuffing and follow.
Fill the cavity of the turkey loosely with your stuffing. Tie the neck skin of the turkey to the body with a skewer. Place slices of salt pork over breast and fasten with wooden picks. Place turkey on its side on rack in open roasting pan.
Cook the turkey for 15 minutes, then turn the turkey onto the other side and roast for another 15 minutes.
Lower the temperature of the oven to 325’F. and continue to roast turkey, turning the Turkey from side to side and basting often with the drippings from the pan, for about 3-1/2 to 4 hours depending on the size of your turkey or until juices run clear and there is no sign of blood in the juices when the thigh is pierced with a fork.If the roasting tin starts to smoke then add 1/2 a cup of water to it. Roast the turkey breast side up for the last 15 minutes of cooking time. When ready remove and throw away the pork. Transfer turkey to a serving platter and let the turkey rest for 30 minutes before carving. Save all drippings in pan for the gravy if you want to.
For the main course you could have a variety of different meats but for me turkey is Christmas if it is cooked right it is delicious and you just cant beat it.
Tomorrow i’m going to show you the nicest Christmas dessert that you can indulge in so I will see you then!
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