Cooking the perfect turkey
Find out the tips and tricks to ensure your Christmas bird turns out perfectly.
|600 ml||Duck fat, or rice bran oil|
|1 bunch||Garlic, Cut bulb in half|
|2 sprigs||Fresh thyme|
|15 pieces||Streaky bacon, dry-cured|
|1 to taste||Salt & freshly ground pepper|
- A day or more before: Preheat oven to 120degC. Remove the legs from the turkey at the top of the thigh and place them in a tight-fitting, deep ovenproof dish. Add the garlic, bay leaves, thyme and peppercorns. Salt well, then cover with melted duck fat or oil. Heat on the stove top for five minutes, cover with a lid or foil and place in the oven. Cook for 5 to 7 hours. When it feels like you could push your finger through the joints, they're ready. Allow to cool, remove from the fat, drain and refrigerate.
- On the day: Preheat oven to 180 degC. Using a heavy knife, cut through the backbone of the turkey where the ribs finish (the carcass will make an excellent stock for gravy). Season the breast well and cover with the streaky bacon, pinning in place with the toothpicks. Cook for 2 to 3 hours until medium-well done. Cover and rest.
- To reheat the legs, place them in a frying pan skin side down, colour lightly then place in the oven for 15-20 minutes.