The h2g2 Post Recipe
Created | Updated Jun 10, 2004
This week we start to prepare for Christmas. Many butchers shops are already taking orders for Turkeys so that seems a good subject with which to begin this mini-series.
We would also be happy to feature your own personal favourite recipe but do remember that you should not submit anything which may be copyright.
Send your suggestions or recipes to Shazz.
Buying and Cooking a Turkey
The turkey is thought to have first made an appearance
in England in 1526 when a certain trader, William
Strickland, bought six birds from American Indian traders
whilst in America and sold them for tuppence each in
Bristol. Henry VIII was the first English Monarch to try
it when its popularity as an alternative to the more usual
Royal fayre of beef, venison, red deer, mutton, swan
(alternating with goose or stork), capon, coney, carp,
pheasants, herons, bitterns, shovelards, partridges,
quails, cocks, plovers, gulls, pigeons, larks, pullets,
chickens, lamb, kid and rabbit, not forgetting the boars
head bedecked with rosemary and bay,1 grew because the
turkey was cheap, domesticated and fast to fatten up.
By the 18th Century turkeys were driven to market in
large flocks, on occasion their feet being protected by
little boots. Unlike their wild cousins, the domesticated
turkey cannot fly.
As tastes changed and consumers preferred 'white' meat
to the 'dark' meat of the wings and thighs, the turkey was
bred to produce larger breasts. Most modern 'tom' turkeys
are unable to fertilise the female eggs because of the
size of their chests, so nearly all breeding is by
artificial insemination.
Turkey breeding and rearing in Britain is regulated by
the British Turkey Industry which aims to guarantee
quality, traceability and good bird welfare.
Which Bird?
The range of turkey products has increased dramatically
in the last few years. Where once it was only possible to
buy a whole bird, now, with the advent of freezing, there
are far more choices; minced, turkey chunks, breast steak,
escallops, drumsticks, sausages, stir fry strips, burgers,
bacon rashers and crown roasts. Out of the 10 million
units of turkey sold last Christmas, 87% of people in the
UK chose a traditional roast turkey - two out of every
three whole birds were frozen.
Choices
Allow at least 1lb - 0.5kg - per person for a small
bird and 0.75lb - 250grams - per person for a large
one.
Fresh
Fresh from a butcher or poulterer - Order at
least four weeks in advance to make sure of delivery.
Remember to specify whether you require the giblets.Free range from a farm2 - Again, early ordering is essential. You
may be asked to pick the bird up quite a few days before
you need it. Place it in a cool place or the refrigerator
if possible.Fresh or standard fresh3 -
These are often available in supermarkets a few days
before Christmas. Numbers are usually limited so shop
early!Ready-basted or Butterball - Vegetable oil,
butter or stock is injected under the skin to keep the
meat moist during cooking. Some supermarkets include herbs
and other ingredients.
Frozen
Available throughout the year in supermarkets and other
outlets. Allow plenty of time for defrosting.
Standard frozen - These are quickly frozen in
the bag by immersion in salt water at a temperature of
-20°C.Ready basted - Prepared the same as the fresh
basted bird. These are usually frozen in fresh water.Free-range - Frozen quickly without water.
Standard brine frozen - Chilled in water spin
chillers, and then quickly frozen by immersion in salt
water.Air frozen - Quickly frozen without water.
Alternatives to the whole bird
Turkey crown - A whole bird with the legs
removed.Saddle of turkey - Usually weighing from 6.5lb -
3kg - to 12.75lb - 6 kg, this cut comprises of two breasts
of fillet meat, boned with wings inserted.Butterfly breast - Two breasts of fillet meat
weighing from 4.5lb - 2kg - to 10.75lb - 5 kgBreast roll - Skinless meat weighing around 2lb
- 900g - and wrapped with netting.Boned and rolled white and dark meat - As
above.
Cooking the Turkey
If using a frozen bird make sure that it is completely
defrosted by following the guidelines given on the
packaging. A small bird of around 5lb - 2.25kg - will take
at least 20 hours, a larger bird of 25lb - 11.25kg - two
whole days! Very small birds up to 5lb - 2.25kg - may be
defrosted in a microwave. This option is not recommended
for larger ones.
Contrary to older recipes, it is not now thought safe
to put stuffing in the body of a turkey, only the neck,
but the cavity may be filled with sliced onion, lemon,
orange or fresh herbs to taste. Stuffing can be prepared
weeks in advance and frozen or made the day before. It
should be allowed to cool completely before use. Sadly the
older tradition of cooking the turkey overnight so that
the smells greet you on Christmas morning is also
considered dangerous.
As a general guide, allow 18 minutes per pound -
450grams. Weigh the turkey after stuffing to
calculate the cooking time. Fan-assisted ovens cook at a
higher temperature so remember to take this into
account.
Cover loosely with foil and cook in a conventional oven
at Gas Mark 5 - 190C - 375F.Remove the foil for the last 40 minutes to allow the
skin to brown.To test that the bird is completely cooked insert a
clean skewer into the thickest part of the thigh. If,
after leaving for one minute, the juices run clear the
turkey is cooked - if still pink leave a little
longer.Allow the bird to stand for at least 20 minutes as
this makes it easier to carve.
Stuffing
There are plenty of ready-to-use stuffings of all
flavours and textures on the market. Usually made with
boiling water, the addition of a beaten egg (before the
water) will produce a lighter mixture. Try mixing two or
more bread-based packet stuffings together and adding a
little finely chopped onion.
Chestnut Stuffing
- 2lb - 1kg - sweet chestnuts
- 1oz - 25 grams - butter or margarine
- 0.5 pint - 10fl oz - stock or milk
- 0.5tspn sugar
- Salt and pepper
Cut the tops off the chestnuts and roast in a fairly
hot oven - Gas Mark 6 - 200C - 400F. Remove the outer and
inner skins and put the chestnuts to simmer in a pan with
the stock until they are tender.Drain, allow to cool and rub through a sieve or
liquidise.Beat in the fat, salt and sugar and place in a cool
place until required.For a richer flavour a little beer or brandy may be
used in place of some of the stock.
Sage and Onion Stuffing
- 1lb - 0.5kg - onions
- 4oz - 100 grams - breadcrumbs
- 1 tsp powdered or finely chopped fresh sage
- Salt and pepper
Peel and cut the onions into quarters, drop into
boiling, salted water and boil gently for 15 minutes.Drain them well, chop them and mix with all the other
ingredients.For variation try adding a little fresh, chopped
parsley or cook thinly pared lemon peel with the onions
and chop and mix into the finished stuffing.
Other Ideas and Accompaniments
If you would rather stuff the neck of your turkey with
sausagemeat then cook the stuffing for 20 minutes in a
small baking tray towards the end of the cooking time.
Either grease the pan, smooth in the mixture and dab a few
pieces of butter or margarine over the top or form into
balls. If you like a crunchy stuffing then cook uncovered,
if you prefer a softer result cover with cooking foil.
Try putting beef chipolata (small, thin sausages)
around the edge of the tray with the turkey an hour before
cooking time is due to end. They will absorb the
flavour!
No turkey dinner is complete without cranberry sauce.
Again there is a wide choice of ready-to-use ones on the
market, but it is delicious and easy to make at home.
Finally; a rich gravy. There are many brands of gravy
browning and many flavours, but one made from the juices
of the cooked bird is by far the best.
Cranberry Sauce
- 1pt - 20 fl oz - fresh or defrosted frozen
cranberries - 4oz - 100 grams - sugar
- 0.25pt - 5 fl oz - cold water
- Rind of 1 lemon, thinly pared
- Rind of 0.5 orange, thinly pared
- A little brandy, port or fruit liqueur (optional)
Boil the water, rind and sugar over a low heat until
the sugar has dissolved.Add the cranberries, cover and boil gently for about
10 minutes - the berries should all pop and break open.
Remove any which don't.If a smooth sauce is required, push through a sieve or
liquidise.If adding alcohol, reduce the amount of water used
slightly and add the spirit after completing the
cooking.
Gravy
After removing the turkey from the baking tin, pour off
the clear fat which has formed, leaving just the brown
sediment. Sprinkle on a little salt and pepper and add 1oz
- 25 grams - of plain flour, stirring all the time over a
low heat. Make 0.5 pint - 10fl oz - of stock, use chicken
or vegetable flavour if possible, add to the tin and stir
constantly until the gravy boils. Strain into a warmed
gravy boat. If you want a more substantial gravy, fry some
finely chopped onions or shallots in the original juices
before straining off the fat. Cook them until soft but not
brown.
Shazz
a menu served to Henry VIII.2This term may
only been used where the birds have had, during at least
half their lifetime, continuous daytime access to open air
runs.3The turkeys are
chilled quickly with blasts of cold air.