BIRD MEAT RECIPES

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ROAST TURKEY | JAMIE OLIVER TURKEY RECIPES



Roast turkey | Jamie Oliver turkey recipes image

Total Time 2 hours 25 minutes

Yield 6 (with lots of leftovers)

Number Of Ingredients 7

4 kg higher-welfare turkey
250 g stuffing (from meat stuffing recipe)
250 g unsalted butter softened
1 bunch lemon thyme (30g)
2 clementines
olive oil

Steps:

  • GET AHEAD 1. Check the main turkey cavity for the bag of giblets; if they’re in there, remove and tip them into your roasting tray, discarding the bag. The added flavour they’ll give your gravy will be incredible – trust me. 2. Peel the onions, wash the carrots and roughly chop with the celery or the leek tops, then add to the tray with the unpeeled garlic cloves. 3. Place your stuffing in the neck cavity, then pull the skin back over it and tuck it under the bird. You’ll get a good contrast between the soft, juicy stuffing here inside the turkey, and the crispier stuff you can bake separately in a dish. 4. Place the softened butter on a board and press down with your hands. Pick over 3 sprigs of thyme, finely zest ½ a clementine and season with sea salt and freshly ground black pepper, and scrunch all together to make your flavoured butter. 5. Halve the clementines and place in the main turkey cavity with the remaining thyme – not filling it too full allows hot air to circulate, cooking the bird from the inside out and from the outside in. 6. Get your turkey and use a spatula to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up towards the breastbone and towards the back so you create a large cavity. Pick up your butter and push it into the cavity you’ve created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side. 7. Drizzle the turkey all over with 1 tablespoon of olive oil and generously sprinkle from all sides with salt and pepper. 8. Cover the turkey snugly with tin foil and place it on top of the trivet in the tray. ON THE DAY 1. Take your turkey out of the fridge 1 hour before it’s due to go in the oven. 2. Preheat the oven to 180°C/350°F/gas 4. 3. You want to cook a higher-welfare bird for 25 to 30 minutes per kg and a standard bird is 35 to 40 minutes per kg. For a 4kg bird, pop it in the oven for 1 hour 40 minutes, basting several times with all the lovely juices in the tray and covering with foil when beautifully golden brown. 4. The simplest way to check it’s cooked is to stick a knife into the thickest part of the thigh – if the juices run clear, it’s done. 5. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter and leave to rest for up to 2 hours while you crack on. You can cover it with a double layer of tin foil and a clean tea towel to keep warm, if you like. 6. Skim away the fat from the turkey tray, save it in a jar, and leave to cool. When cold, transfer to the fridge for cooking with at a later date. CARVING THE TURKEY 1. Once the turkey has rested, it’s time to carve. There are two ways you can do this. - The first method is to remove the wings, slice the skin beside the legs, then pull out and chop the legs off. You can either slice or pull this brown meat – it’s so tasty. Keep it warm while you move on to the breast meat. Use the full length of the knife in a nice smooth action to slice through the breast meat, transferring it to a platter as you go. - Alternatively, remove the leg as above, then feel where the backbone is and cut with the length of your knife all the way down beside it until you hit the carcass. You can then lift the whole breast off the bone. Remove to a board and slice.

Nutrition Facts : Calories 249 calories, FatContent 15.7 g fat, SaturatedFatContent 7.5 g saturated fat, ProteinContent 23.5 g protein, CarbohydrateContent 3.7 g carbohydrate, SugarContent 2.2 g sugar, SodiumContent 0.4 g salt, FiberContent 0.9 g fibre

TURKEY RECIPES - BBC GOOD FOOD



Turkey recipes - BBC Good Food image

Our incredible turkey recipes make the perfect crowd-pleasing centrepiece, whether you want a traditional roast, a simple turkey crown recipe or a modern bird with all the trimmings.

Provided by Good Food team

Number Of Ingredients 1

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COOKING THE TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES
It’s game time, and your timings are key. Remembering to work out enough time for the bird to come up to room temperature, to cook, and to rest for 2 hours will determine when you start cooking and when you eat. Plan ahead!
From jamieoliver.com
Total Time 3 hours 30 minutes
Calories 734 calories per serving
    1. Click here for how to prep your bird...
    2. Preheat the oven to 180ºC/350ºF/gas 4.
    3. You want to cook a higher-welfare bird for 25 to 30 minutes per kilo, and a standard bird for 35 to 40 minutes per kilo. Higher-welfare birds generally have more intramuscular fat, which means they cook quicker than standard, lean birds. If you’ve got a 7kg bird, like I had here, do it for just over 3 hours, based on the guideline timings above.
    4. Just under 1 hour before the time is up, get the tray out of the oven and remove the tin foil.
    5. Cover the bird with your rashers of bacon, stretching and weaving them into a criss-cross pattern however you like. Return the turkey to the oven for the remaining time, or until golden and cooked through.
    6. The simplest way to check it’s cooked is to stick a knife into the thickest part of the thigh – if the juices run clear, it’s done. If you’re worried, use a meat thermometer. You want to reach an internal temperature of 65ºC for a top-quality bird, such as Paul Kelly’s turkeys, or 70ºC for a supermarket higher-welfare or standard bird.
    7. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter, cover with a double layer of tin foil and a clean tea towel, and leave to rest for up to 2 hours while you crack on.
    8. Use your tray of trivet veg and juices to make your gravy. Place the turkey tray over a medium heat on the hob. Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day.
    9. Stir the flour into the tray, mashing up all the veg and scraping up all the sticky bits from the base. Pour in up to 2 litres of boiling kettle water and simmer until the gravy is the consistency of your liking, then stir in the cranberry sauce.
    10. Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection.
    11. Keep warm over the lowest heat until needed, adding any extra resting juices from the turkey before serving.
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