I have had a stinking cold. It’s the sort where only full bed rest will do, but life is just not going to let that happen and I do want to tell you about how my mum cooks the Christmas turkey. I am only sorry I didn’t manage to post it earlier in the week. It is the best turkey I have ever tasted, moist and delicious.
The one in the picture above is from last Christmas but I never quite managed to post about it. If you have an Aga then this is the way to cook your turkey. This recipe is based on a 15lb (7kg) turkey.
Mum stuffs the cavity with two types of stuffing, usually prune and sausagemeat and apricot. You can stuff your turkey with your favourite stuffing. She then slathers the entire bird in butter and then on Christmas Eve night she cooks it for 1 hour in the roasting oven. This gives it a good start, crisping the skin and bringing the internal temperature up. She then turns it onto its breast and places it in the simmering oven under a tent of foil and leaves it there overnight. So it gets about 8 hours in the simmering oven. When she gets up in the morning, and she is an early riser, she turns the bird over and places it back in the simmering oven for another hour or so. Then she checks the internal temperature with a meat thermometer to check it is cooked. Then transfers the bird to the warming oven, where it sits happily until we are ready for our dinner at about 1pm. The turkey is still hot and the juices have run back into the meat making for a very delicious turkey.
Wishing you all a very merry Christmas. I hope you all have a wonderful time. Kath xx