Buying Online Make sure you've got the tastiest turkey possible this Christmas by ordering online from a recommended producer. Here are some of our top turkey stores.
Real Meat Company - additive-free, free-range and Kelly bronze turkeys
Kelly Turkeys - everyone from Nigella to Delia raves about these!
Peeles of Norfolk's black turkeys get the thumbs-up for organic meat. To order, email peelesblackturkeys@fwi.co.uk
Woodland's Organic Farm in Boston, Lincs has tasty organic bronze turkeys rated by The Daily Telegraph's Savvy Shopper.
Cooking Tips Many families only tackle turkey once a year and cooking a large,
unfamiliar bird for lots of people can be one of the chief stresses of
Christmas. Stick to our tips to avoid turkey trauma:
Make sure a frozen turkey is properly defrosted.
Keep raw turkey, giblets or any other raw meats away from ready-to-eat
foods and clean all utensils and worktops after preparing your turkey.
Leave plenty of time for cooking and remember
to pre-heat the oven to 180ºC (350ºF) or Gas Mark 4. As a rough guide,
for an unstuffed turkey under 4.5kg allow 45 minutes per kg plus 20
minutes; for one weighing between 4.5kg and 6.5kg 40 minutes per kg;
and for those over 6.5kg, 35 minutes per kg. Many turkeys come with
cooking instructions on the packaging.
A stuffed turkey will cook more slowly. If
you're not sure how much your stuffed bird will weigh, cook your stuffing
in a roasting tin.
Make sure your turkey is thoroughly cooked
before you serve it. It should be piping hot right through and when
you cut into the thickest part, none of the meat should be pink. When
you pierce the turkey, or when you press the thigh, any juices that
run out should be clear.
Nobody will mind if you serve the meal a bit
later. It's better to delay dinner than risk food poisoning from an
undercooked bird.
Try to use up all leftovers within 48 hours.
Poultry is particularly prone to contamination, so refrigerate cooked
meats and poultry as soon as possible. Don't leave a plate of turkey or
cold meats out all day, as bacteria can grow and multiply. Make sure leftover
turkey is piping hot all the way through and don't reheat it more than
once.
