Recipes

Cooking Christmas Turkey from Edenmill Farm

• Cover the bird loosely in foil before placing it in the oven. This will allow the air to circulate and ensure even cooking without overbrowning. Remove the foil for the last 40 minutes of cooking time to allow the skin to brown.
• Fan-assisted ovens tend to cook food more quickly because of increased air circulation. Be sure to take this into account and check the manufacturer's guidelines.
• To test to see if the bird is completely cooked, insert a clean skewer into the thickest part of the thigh. If the juices run clear the turkey is cooked. If the juices are still pink cook for a little longer.
• Allow the turkey to stand for at least 15 to 20 minutes before carving.
• Remember on Christmas Day power may be reduced slightly because of a surge on the grid. This and regular opening and closing of the oven door will also reduce the heat, so you may need to adjust cooking time accordingly.
• When roasting your bird, try putting it upside down on its breast so the juices from the back and legs run down to the breast keeping it moist.
• If you're cooking a free-range bird, consider cooking the legs (which cook more slowly) separately from the breast. The legs of free-range birds tend to be tougher and cooking it this way means that you won't end up with dried-out breast and cooked legs - or perfectly cooked breast and raw legs.
• Check the FSA website for their poultry cooking timings calculator and for more advice.