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A proper free-range bronze turkey from Andrew Wreathall at Appledore Turkeys on Romney Marsh in Kent. The birds roam grassy paddocks by day and are left to grow slowly to full maturity, which gives rich, full-flavoured meat. The heart of a proper Christmas dinner.
How to cook
For the best results, take off the legs and back so you can cook the crown and legs separately, and use the back and wings for the gravy. The legs can be boned, stuffed and rolled, or wrapped in bacon.
Loosen the skin, season under and over, and roast at 180°C. There's no need for foil. The crown is ready when the thickest part of the breast reaches 72°C, and the legs when the thickest part reaches 75°C.
If you roast it whole, allow 22 minutes per kg plus 70 minutes for birds up to 4kg, or plus 90 minutes for birds over 4kg, at 190°C. It's ready when the thickest part of the thigh reaches 70°C.
Rest it for a long time. That's the real secret to a juicy turkey.
A proper free-range bronze turkey from Andrew Wreathall at Appledore Turkeys on Romney Marsh in Kent. The birds roam grassy paddocks by day and are left to grow slowly to full maturity, which gives rich, full-flavoured meat. The heart of a proper Christmas dinner.
How to cook
For the best results, take off the legs and back so you can cook the crown and legs separately, and use the back and wings for the gravy. The legs can be boned, stuffed and rolled, or wrapped in bacon.
Loosen the skin, season under and over, and roast at 180°C. There's no need for foil. The crown is ready when the thickest part of the breast reaches 72°C, and the legs when the thickest part reaches 75°C.
If you roast it whole, allow 22 minutes per kg plus 70 minutes for birds up to 4kg, or plus 90 minutes for birds over 4kg, at 190°C. It's ready when the thickest part of the thigh reaches 70°C.
Rest it for a long time. That's the real secret to a juicy turkey.