Cooking Your Christmas Bird!

Our Master Butcher's top tips for cooking your Turkey or Goose to perfection this Christmas!

Set your oven to 190C/170C fan/gas 5.
For accurate timing, always weigh your turkey after it has been stuffed... if it is very large, you may need to use bathroom scales!
The latest advice from the British Turkey Information Service is that if the turkey is over 4kg, calculate 20 mins per kg + 90 mins. If the bird is under 4kg, calculate 20 mins per kg + 70 mins.
To test if it's done, make sure the juices run clear when you pierce the thigh where it meets the body. If not, put it back in the oven for another 20 mins, then test again.

Bring the joint up to room temperature. Weigh the joint and calculate the cooking time, allowing 15 minutes per 450g, plus a further 20-30 minutes.
Preheat the oven to 220°C/fan200°C/gas 7.
Put the turkey joint, skin-side up, into a roasting tin and pour around 450ml water or a mixture of white wine and chicken stock. Spread softened butter over the skin and season well.
Cover the joint and tin completely with foil, sealing it well under the rim of the tin, then roast for 20 minutes fo the calculated cooking – this gets the heat right into the centre of the joint. Lower the temperature to 200°C/fan180°C/gas 6 and cook for the remainder of the cooking time, uncovering the joint for the last 20 minutes to brown the skin.

To roast, weigh the bird after it's stuffed, then allow 15 minutes per 450g, plus an extra 20 minutes. Do not overcook.
Oven 200◦c / 400◦F / Gas mark 6 / AGA top right hand oven.
Serve with a sharp, fruit-based sauce such as apple or cherry.