Turkey Crown 5kg (frozen)

Product Description

storage These are sent out frozen & will arrive frozen so they can be put straight into your freezer on delivery if required. Allow the turkey as much air as possible
- preferably untying to let air into the cavity. Take the turkey out of the fridge several hours before cooking to allow it to come up to room temperature before roasting. Your turkey crown will keep for 6 days in the fridge. suitable for 6+ people preparation + cooking Product must be thoroughly cooked until it is piping hot & juices run clear. things you should know Remove the giblets as soon as the turkey arrives & freeze them. Allow your turkey as much air as possible, preferably by untying it to let air into the cavity.. Remove your turkey from the fridge several hours before cooking to allow it to come up to room temperature before roasting.. Make sure your turkey isnt too tightly trussed
- if the legs are held tightly to the bird it will increase the cooking time.. Dont forget to defrost the giblets to make stock for the turkey gravy.. If your turkey has been frozen it must be completely defrosted before cooking, with no sign of ice within the cavity.. Dont use the cavity space for stuffing
- it slows down the cooking, absorbs the fat & will mess up the gravy. Instead use the neck cavity space for stuffing.. Turkey leftovers are best removed from the carcass & refrigerated as soon as possible, ideally to be consumed within two days. If you cook with them they must be piping hot; merely warming them is not advisable.. weighing your turkey A large turkey is difficult to balance on domestic kitchen scales, but your bird will have its total weight printed on the label, so remove the giblets, weigh them separately & deduct their weight from the total. Once you have the birds weight you will also have to include the weight of your stuffing (if you are using it) to ensure you get the right cooking time. prep: 15 mins cook: 45 mins/kg + 30 mins resting time in a preheated conventional oven, 40 mins/kg + 30 mins resting time in a preheated fan-assisted oven. Read weighing your turkey to help you with this calculation. 50g melted butter 1 lemon, quartered 1 large onion, peeled + quartered herbs (bay leaves, thyme, rosemary, sage
- use a generous sprig of the herb of your choice) 450g stuffing Preheat the oven to 190°C. Remove the giblets from the cavity if you didnt remove them on arrival (use these to make your turkey stock). Lift the flap of skin at the neck end & pack your stuffing into the neck cavity to form a stuffing pad, then pull the skin back over the stuffing & secure the flap under the bird, using a couple of wooden cocktail sticks if necessary. Season the main cavity of your turkey & then push in the quartered lemon, onion & herbs. Transfer the turkey to a large roasting tin, sitting it breast-side-up & brushing the breast & legs with the melted butter before seasoning. Cover loosely in its entirety with foil to protect the skin from over-browning, & transfer to the oven for the calculated time (see above). Every hour baste the turkey with its surrounding juices, being careful to replace the foil before returning it to the oven. Half an hour before the end of the cooking time remove the foil to allow the skin to brown properly. Now test to see if the meat is thoroughly cooked by inserting a carving fork into the thickest area of both breast & thighs; if the juices run pink then return the bird to the oven for a further 15 mins before testing again. Repeat until the juices run clear. Once you are convinced that your turkey is cooked, cover it with foil again & leave it to rest for 20-30 mins. This will not only make the meat more succulent but also much easier to carveand dont worry, your turkey will remain hot for an hour after leaving the oven.