![]() ![]() Then, while the turkey is resting, return the oven shelves to their original positions and increase the temperature. Once done, cover them with foil and set aside while you cook the turkey. If this is the case, cook your vegetables, separately, first. ![]() The sheer size of a turkey means that it can take up the whole of a standard domestic oven, leaving no room for roasting the vegies you plan to serve with it.It’s also important to baste the turkey with melted butter or pan juices to prevent it drying out during roasting. Covering the breast with strips of bacon or prosciutto also helps to keep the moisture in and adds extra flavour. Cooks traditionally covered the turkey with a piece of muslin soaked in melted butter to keep it moist, but it’s easier to use non-stick baking paper and foil. Turkey breast is very lean and the lack of fat means it can dry out during the long cooking process.Once thawed, leave it in the fridge until ready to cook. A large turkey can take more than three days to thaw. Thaw frozen turkeys in the fridge – never on the kitchen bench.To get the most from your turkey, follow these tips. a carving knife and fork for when you’re ready to carve.įrozen whole turkeys are available from supermarkets all year round, starting from around 2.5kg (size 25), which is enough to feed up to six people (see Guide to turkey weights).a skewer to test when the turkey is ready.The turkey sits on this rack during cooking a wire rack to be placed inside the roasting pan.a large roasting pan for cooking the turkey.non-stick baking paper and foil for covering the turkey.unwaxed white kitchen string for trussing the turkey.pastry brushes for brushing the turkey with butter.For perfectly prepared turkey, have the following equipment on hand before you start: ![]()
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