Conventional Oven Roasting Guide
Roast turkey
Roasting turkey perfectly involves cooking two different types of meat - the deli-
cate 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 bast-
ing is necessary. The breast meat can be covered once browned.
• Turkey should be roasted at Gas Mark 4 for 20 mins per 1lb, plus
20 minutes.
• 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.
• If the turkey is stuffed,
add
5 minutes per 1lb to the cooking time.
• If roasting turkey covered with foil,
add
5 minutes per 1lb to the cooking
time.
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.
Summary of Contents for Richmond Traditional 1000G
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