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How to cook and carve a turkey


We’re cooking a 6kg Blackwells turkey which will serve 8+ people

Prep the Turkey

Check the main turkey cavity for the bag of giblets, remove them for making the gravy later.

A lot of people peel and onion and insert that in to the cavity along with the herbs (rosemary, thyme and/or bay and a cover or 2 garlic).  I personally like something different and I insert a lemon in to the cavity with rosemary and thyme.

Place your Blackwells stuffing in the neck cavity

Rub the bird all over with rapeseed oil or butter, season heavily with sea salt and black pepper

Cook the Turkey

Pre heat the oven to 180oc/fan 160oc

You want to cook a high-quality free-range bird for 30 minutes per kilo, this is because the higher quality birds have more intramuscular fat which means they cook quicker than standard birds.

Insert the Blackwells pop up timer in to the breast of the bird and cover with foil

Around the 2-hour mark/1 hour before the time is up, get the tray out the oven and remove the tin foil

If you would like to add bacon to your bird now is the time to do so and then return to the oven until the timer in the breast pops up.

Once the turkey is cooked, remove from oven and you can turn the turkey over so its resting on the breasts this helps all the juices run through the bird and makes it moist, cover with foil and let the turkey rest.

All the juices left in the roasting tin we recommend adding to your gravy!

Carving Your Turkey

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