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!
Total Time 3 hours 30 minutes
Yield 12 with lots of leftovers
Number Of Ingredients 3
Steps:
- Click here for how to prep your bird...
- Preheat the oven to 180ºC/350ºF/gas 4.
- 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.
- Just under 1 hour before the time is up, get the tray out of the oven and remove the tin foil.
- 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.
- 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.
- 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.
- 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.
- 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.
- Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection.
- Keep warm over the lowest heat until needed, adding any extra resting juices from the turkey before serving.
Nutrition Facts : Calories 734 calories, FatContent 38 g fat, SaturatedFatContent 16.2 g saturated fat, ProteinContent 91.9 g protein, CarbohydrateContent 6.8 g carbohydrate, SugarContent 3.5 g sugar, SodiumContent 1.3 g salt, FiberContent 1.5 g fibre
PRESERVED LEMONS RECIPE - NYT COOKING
This is Paula Wolfert’s original recipe from her 1973 book “Couscous and Other Good Food From Morocco,” but I leave out the warm spices like cinnamon and cardamom so that the flavors are adaptable. The brightness of this pickle has lately elbowed its way out of Morocco’s tagines. New York chefs add the minced peel to salads and garnish fried seafood with it; the cured-lemon flavor is particularly friendly to salmon, carrots, olives, parsley and potatoes. The lemony brine is great in a bloody mary.
Provided by Julia Moskin
Total Time 15 minutes
Number Of Ingredients 4
Steps:
- Scrub 3 to 5 organic lemons, enough to fit snugly in a medium jar with a tight-fitting lid (have 2 to 4 more ready on the side). Slice each lemon from the top to within 1/2 inch of the bottom, almost cutting them into quarters but leaving them attached at one end. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.
- Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.
- Close the jar and let ripen at cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store it in the refrigerator.
- To use, remove a piece of lemon and rinse it. (Add more fresh lemons to the brine as you use them up.) The minced rind is added at the very end of cooking or used raw; the pulp can be added to a simmering pot.
Nutrition Facts : @context http//schema.org, Calories 81, UnsaturatedFatContent 0 grams, CarbohydrateContent 26 grams, FatContent 1 gram, FiberContent 8 grams, ProteinContent 3 grams, SaturatedFatContent 0 grams, SodiumContent 612 milligrams, SugarContent 7 grams
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