Cracker T
O prepare the turkey for roasting, first remove the giblets (and save for gravy or stuffing). Next, rinse the bird inside and out and pat dry with paper towels.
• If you are stuffing the bird, stuff it loosely, allowing about 1/2 to 3/4 cup stuffing per pound of turkey.
• Brush the skin with melted butter or oil. Tie drumsticks together with string (for stuffed birds only).
• Insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.
• Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C, Gas Mark 4) oven.
• Using the weight of the bird cook for 20 minutes per pound plus 20 minutes extra, for example a 12lb turkey will need 12 x 20 = 240 + 20 minutes = 260 minutes = 4 hours 20 minutes.
• Bake until the skin is a light golden colour, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.
• The turkey is done when the internal temperature reaches 165 degrees F (75 degrees C) at the thigh.
HOW TO COOK A TURKEY
Have your Christmas party at the Eagle Inn in the Stable Suite for parties over 50 guests £15 per head which includes a finger buffet with a hot dish, DJ, balloons, table
decorations including a party hat
Available from Thursday 1st December until Saturday 24th December
ALL DAY, EVERY DAY
7 DAYS A WEEK from 11.00am ~ choice of ~
4 Starters
4 Main Courses and
4 Desserts
Choose as much or as little as you wish, a menu to delight your palette and suit your needs
All sizes of parties catered for Call Maria - 07917466314 38
maria.gooding@live.co.uk 23 Broad St, Ross-on-Wye, HR9 7EA The Ross Gazette
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