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R OA S T T U R K E Y
Roasting turkey involves cooking two different types
of meat - the delicate light breast meat, which must
not be allowed to dry out, and the darker leg meat,
which takes longer to cook.
The turkey must be roasted long enough for the legs
to cook, so frequent basting is necessary. The breast
meat can be covered once browned.
To test if the turkey is cooked, push a fine skewer into
the thickest part of the thigh. If the juices run clear,
the turkey is cooked. If the juices are still pink, the
turkey will need longer cooking.
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Always make sure that the turkey is
completely thawed and that the giblets
are removed before cooking.
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Turkey should be roasted at gas mark 5
for 20 minutes per lb, plus 20 minutes,
unless packaging advises otherwise.
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The turkey can be open roasted, breast
side down, for half of the cook time, and
then turned over for the remainder of the
cooking time.
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If the turkey is stuffed, add 5 minutes per
1lb to the cooking time.
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If roasting turkey covered with foil, add 5
minutes per 1lb to the cooking time.
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Please note:
for all other Roasting guides
refer to main oven section and see table.
