TOM KERRIDGE’S CHRISTMAS TURKEY BOX COOKING INSTRUCTIONS

ALL COOKING INSTRUCTIONS SHOULD BE USED AS GUIDELINE ONLY

Please note:

• Cooking times will vary according to your oven type

• Your turkey will continue cooking when resting

• Turkey legs can appear deep red when cooked

 

WHOLE TURKEY

 

FULL COOKING TIMES (APPROX)

4kg: 2 hours

5kg: 2 hours 20 minutes

6kg: 2 hours 45 minutes

 

  1. Pre-heat the oven to 200º / Gas Mark 7.
  2. Remove traceability wing label and place turkey, breast side down, in a roasting tray.
  3. Sprinkle with salt and pepper then cover with foil.
  4. Cook at the starting temperature (200º / Gas Mark 7) for 30 minutes, reduce the oven to the roasting temperature (160º / Gas Mark 4) for the remainder of the cooking time.
  5. Approximately 30 minutes before the end of the full cooking time, remove the foil and flip the bird over to allow the skin to brown.
  6. Cook for the remaining 30 mins without the foil.
  7. Remove from oven, cover with foil and allow to rest for at least an hour.

 

 

TURKEY CROWN AND LEGS

 

FULL COOKING TIMES (APPROX)

2 hours

 

  1. Pre-heat the oven to 200º / Gas Mark 7.
  2. Remove traceability wing label and place turkey crown, breast side down, in a roasting tray. Place turkey legs with the crown in the tray.
  3. Sprinkle with salt and pepper then cover with foil.
  4. Cook at the starting temperature (200º / Gas Mark 7) for 30 minutes, reduce the oven to the roasting temperature (160º / Gas Mark 4) for the remainder of the cooking time.
  5. Approximately 30 minutes before the end of the full cooking time, remove the foil and flip the bird over to allow the skin to brown.
  6. Cook for the remaining 30 mins without the foil.
  7. Remove from oven, cover with foil and allow to rest for at least an hour.

 

 

BREAST ROAST AND LEGS

 

FULL COOKING TIMES (APPROX)

Medium: 1 hour 20 mins

Large: 1 hour 50 mins

 

  • Pre-heat the oven to the roasting temperature (160º / Gas Mark 4)
  • Remove plastic packaging but leave the netting intact, place the breast and legs in a roasting tray.
  • Sprinkle with salt & pepper.
  • Place in the oven – approximate timings below by size.
  • Cover with foil and allow to rest for at least 30 minutes.

 

COOKING THE TRIMMINGS

 

PIGS IN BLANKETS

  1. Open the packet of bacon.
  2. One at a time, roll a strip of bacon around each chipolata and pop on a baking tray lined with non-stick parchment paper.
  3. Place in the fridge until needed.
  4. When ready to cook, pre-heat the oven to 180º / Gas Mark 6.
  5. Put the tray of pigs in blankets in the oven and cook for 20 minutes or until the bacon is golden and crispy.
  6. When cooked, pour off the fat and place into a dish to serve.

 

FESTIVE STUFFING

  1. Open the packet of stuffing and spoon the mix into an oven proof baking dish.
  2. Put the dish into a pre-heated oven 180º / Gas Mark 6 for 30 – 35 minutes or until the topping is lovely and crisp but the stuffing is still soft in the middle.
  3. To serve, simply spoon out onto plates and cover with loads of gravy.

 

BREAD SAUCE

  1. Put the bread sauce tub into a microwave.
  2. Reheat on full power for two minutes.
  3. Carefully open the lid and give a little stir.
  4. Pop the lid back on and give it another minute in the microwave.
  5. When the bread sauce is hot, spoon into serving bowls alongside the turkey and all its trimmings.