TURKEY COOKING RECIPE RECIPES

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COOKING THE TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES



Cooking the turkey | Turkey recipes | Jamie Oliver recipes image

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

12 rashers of smoked streaky higher-welfare bacon
2 heaped tablespoons plain flour
2 tablespoons cranberry sauce

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.

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

TURKEY SOUP RECIPE - NYT COOKING



Turkey Soup Recipe - NYT Cooking image

Provided by Craig Claiborne With Pierre Franey

Total Time 1 hours 30 minutes

Yield 12 servings

Number Of Ingredients 25

3 1/2 pounds cooked turkey bones from which most of the meat has been removed
Pieces of leftover cooked turkey skin
16 cups water
1/2 cup or more leftover giblet gravy, optional
1 bay leaf
6 sprigs fresh thyme or 1 teaspoon dried
2 cups coarsely chopped celery tops
1 cup coarsely chopped scraped carrots
1 cup coarsely chopped peeled onion
1 cup coarsely chopped green part of leeks
6 parsley sprigs
Salt to taste, if desired
Freshly ground pepper to taste
2 cups carrots, scraped and cut into 1/4-inch dice
2 cups celery, cut into 1/4-inch dice
1 1/2 cups finely chopped white part of leeks
1/2 cup finely chopped peeled onion
2 cups fresh red, ripe tomatoes, cut into 1/2-inch cubes
2 cups zucchini, cut into 1/2-inch cubes
1/2 teaspoon finely minced garlic
1/2 cup orzo (rice-shaped Greek pasta)
1 cup corn kernels, fresh or frozen
1 cup cooked turkey, white or dark meat, cut into 1/2-inch cubes
1/4 cup finely chopped parsley
1/2 cup freshly grated Parmesan cheese

Steps:

  • Put the bones in a kettle and add any leftover turkey skin.
  • Add the water, giblet gravy, bay leaf, thyme, celery tops, coarsely chopped carrots, coarsely chopped onion, green part of leeks, parsley, salt and pepper. Bring to the boil and let simmer one hour. As the broth cooks, skim off and discard any scum, foam and fat that rises to the surface.
  • Strain the broth into a clean kettle, discarding the solids, and skim off all fat from the top. Bring to the boil and add the diced carrots, diced celery, white part of leeks, finely chopped onion, tomatoes, zucchini and garlic. Let simmer about 10 minutes, then add the orzo. Continue cooking five minutes and add the corn kernels and cubed turkey meat. Continue cooking 15 minutes. Stir in the parsley. Serve with the grated Parmesan cheese on the side.

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This comforting pie with homemade gravy turns leftover turkey meat into a real crowd pleaser
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Total Time 1 hours 45 minutes
Cuisine british
Calories 628 calories per serving
    1. For this recipe, you will need 800 g cooked white turkey meat, torn into big chunks.
    2. This is dead simple, completely versatile and absolutely gorgeous. It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table. I’m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.
    3. Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch. There’s going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they’re done.
    4. When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
    5. Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don’t worry if a few bits stick out here and there.
    6. Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyone’s happy!
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    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.
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