You need to reach an internal temperature of 65✬ for a top-quality bird, such as Paul Kelly’s turkeys, or 70✬ for a supermarket higher-welfare or standard bird.ġ0. If you’re worried, you could also use a meat thermometer. To check the meat is cooked, the simplest way is to stick a knife into the thickest part of the thigh or breast – if the juices run clear, it’s done. If you have a 3kg crown and 2 stuffed turkey legs, like I have here, roast them for 1 hour 30 minutes, basting several times with the lovely juices in the tray.ĩ. As a guide, you want to cook a stuffed higher-welfare bird for 25 to 30 minutes per kilo, and a standard bird for 35 to 40 minutes per kilo.
Preheat the oven to 180✬/350✯/gas 4 and season the crown and legs with sea salt and black pepper.Ĩ. Take your turkey trays out of the fridge 1 hour before they are due to go in the oven.ħ. Drizzle 1 tablespoon of olive oil over each of the legs and crown, and rub it into the meat, then cover both trays with tin foil and store in the fridge overnight.Ħ. Pack the remaining stuffing into the middle of each leg, filling in any pockets left by the bones, then wrap the meat back over and tie it tightly with the string using a double-knot. Place the turkey legs skin-side down on top of the string, ensuring there are 8 pieces under each leg. Lay 16 x 30cm pieces of string on your chopping board in two sets of eight, making sure there is a 2cm gap in between each piece. Start by slicing away from you into the thickest part of the meat, then fold over and open it out flat, like a book.ĥ. Now, you're aiming to create a flat rectangular surface area for stuffing, but don't worry, it doesn't need to be perfect – just try to make it roughly the same thickness all over. Lay your deboned turkey legs skin-side down on a board. Fill the neck cavity with half of the stuffing (don’t stuff it in too tightly), then pull the skin back over, and tuck it under the bird, then place the turkey on top of the vegetable trivet.Ĥ. Halve and add the clementines, then throw in the woody herbs and bay leaves.ģ. Peel and quarter the onions, and roughly chop the rest of the veg (there’s no need to peel them), adding everything to the tray as you go. The flavour they will add to your gravy will be incredible – trust me.Ģ. Check the main cavity for the bag of giblets, and if they’re in there, remove them and tip into a large roasting tray.
You can do all this prep on Christmas Eve, ready for the big day.
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