HOW TO REMOVE NECK AND GIBLETS FROM TURKEY RECIPES

JAMIE'S EASY TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES

Jamie's easy turkey | Turkey recipes | Jamie Oliver recipes image

Take the stress out of Christmas with this deliciously simple turkey recipe – enjoy!

Total Time 3 hours

Yield 12

Number Of Ingredients 7

Ingredients

1 x 6 kg higher-welfare turkey with giblets
125 g unsalted butter
1 clementine
½ a bunch of fresh woody herbs, such as bay, sage, rosemary
2 onions
2 sticks of celery
2 carrots

Steps:

1. PREP – if you want to get ahead, do all this prep on Christmas Eve, ready for the big day. Either way, get your turkey out of the fridge 1 to 2 hours in advance, depending on its size, so it can come up to room temperature.
2. Check the main cavity for the bag of giblets, and if they’re in there, remove them and tip into your roasting tray. The added flavour for your gravy later will be incredible – trust me.
3. Warm the butter in your hands then rub and massage it all over the bird, getting into all the nooks and crannies, then sprinkle from a height with sea salt and black pepper.
4. Halve the clementine and place in the main cavity with the fresh herbs – you don’t want to pack it full as you want to allow hot air to circulate.
5. Use a handful (200g) of Gennaro's pork & onion stuffing to fill the neck cavity, but don’t stuff it in too tightly, 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 and the crispier stuff you can bake off in a dish.
6. Roughly chop the veg – there’s no need to peel them – and chuck into the tray with the giblets to make your trivet, then sit the turkey on top and cover the tray with tin foil.
7. Remember now to wash your hands, plus any kitchen kit the raw turkey has touched, before moving on.
8. COOK – Preheat the oven to 180ºC/350ºF/gas 4.
9. As a guide, 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. If you’ve got a 6kg bird, like I had here, do it for 2 hours 42 minutes – this sounds very precise, but I find that 27 minutes per kilo for a higher-welfare bird is the sweet spot.
10. Remove the tin foil about 45 minutes before the end of cooking, to allow the turkey to get nice and golden.
11. To check it’s cooked, the simplest way is to stick a knife into the thickest part of the thigh – if the juices run clear, it’s done. If you’re worried, you could also 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.
12. 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 it 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 with everything else.
13. See how to finish your gravy by checking out my Christmas day gravy recipe.
14. CARVE – Choose from the two methods below, or watch the How to carve a turkey video on Food Tube.
15. Remove the wing, slice the skin beside the leg, 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.
16. 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 323 calories, FatContent 13.6 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 47.3 g protein, CarbohydrateContent 3.1 g carbohydrate, SugarContent 2.2 g sugar, SodiumContent 0.5 g salt, FiberContent 0.7 g fibre

ROAST TURKEY 7KG| JAMIE OLIVER TURKEY RECIPES

Roast Turkey 7kg| Jamie Oliver turkey recipes image

Don’t be under the illusion that when you remove the turkey from the oven it stops cooking. The residual heat will continue to cook the bird, giving the juices time to travel back throughout the meat, meaning a juicier bird all round. Piping hot meat is not a clever thing – warm, juicy meat, hot gravy and hot plates is the holy grail.

Total Time 3 hours 45 minutes

Yield 12 (with lots of leftovers)

Number Of Ingredients 11

Ingredients

1 x 7 kg higher-welfare turkey
250 g stuffing (from the Meat stuffing recipe)
250 g unsalted butter, softened
1 bunch lemon thyme (30g)
2 clementines
olive oil
turkey giblets (optional)
2 onions
2 carrots
2 sticks celery or green leek tops from the stuffing
½ bulb garlic

Steps:

You will need: 1 large roasting tray 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 7kg bird, cook it for just under 3 hours, 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. 2. 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. 3. 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 234 calories, FatContent 13.5 g fat, SaturatedFatContent 5.9 g saturated fat, ProteinContent 26.2 g protein, CarbohydrateContent 2.2 g carbohydrate, SugarContent 1.4 g sugar, SodiumContent 0.4 g salt, FiberContent 0.6 g fibre

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SMOKED TURKEY GRAVY - HEY GRILL, HEY

Nov 08, 2019 · To make the turkey stock, put the neck, gizzards, and the heart in the stock and simmer for 1 hour. You can also use the giblets in the gravy. Simply remove the giblets, chop them finely, and stir them in to your gravy before serving. This will result in a chunkier gravy, but it’ll be extra tasty. Turkey Recipes for Smoked Turkey Gravy
From heygrillhey.com

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