COOKING SHOW RECIPES RECIPES

Steps:

• 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.

Steps:

• Preheat oven to 400°F. Rub a little bit of olive oil over the stew meat. Place stock bones and stew meat into the Cooking Vessel.
• Once the oven has preheated, place the Cooking Vessel into the oven. Roast in the oven for about 45 minutes. Turn the bones and meat pieces half-way through cooking, until nicely browned.
• When the bones and meat are nicely browned, remove theCooking Vessel from the oven and place it into the Cooking Base.
• Add carrots, onions celery tops, garlic, parsley, bay leaves and peppercorns into the Cooking Vessel.
• Fill with cold water, 2 inches over the top of the bones (about 8-9 cups of water).
• Close the lid. Select-SLOW COOK and set the time to 12 hours. Press START.
• From time to time check in on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface.
• Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock.
• Once the cooking cycle is complete, open the lid.
• Strain the beef stock through strainer.
• Serve immediately or let cool to room temperature then chill in the refrigerator. If you plan to freeze the stock, however, remove and discard the fat, pour the stock into a jar or plastic container.