Cooking Your Christmas Bird!

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

Remove the turkey from the fridge at least 1–2 hours before cooking to bring it to room temperature.
Pat dry with kitchen paper, remove the giblets from the cavity, and weigh your bird for accurate cooking time.
Preheat the oven to 180°C (fan 160°C) or Gas Mark 4.
Place the turkey breast side down in a large roasting tin; season with salt and pepper.
Cook in the centre of the oven, allowing roughly 20–30 minutes per kilogram, depending on bird size.
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.
If using a meat thermometer, check the thickest part of the breast and thigh; remove from oven at 68°C–70°C (some guides suggest 60°C for a slightly lower, juicier finish—resting will bring it up).
Rest the turkey uncovered for at least 30 minutes, ideally up to 1 hour, before carving.
Use the pan juices and caramelised bits in the tray to make gravy; skim off excess fat first. Enjoy!

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 of the calculated cooking time – 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. Enjoy!