Hello poultry lovers! As we are approaching Christmas, I want to post another simple and great Christmas turkey recipe for theses who haven’t decided what they are going to cook for Christmas dinner and how to cook it properly to have a perfect dish for this very special occasion :)
So here is my Roast Turkey Buffet recipe, for me, this is one of the best classic poultry recipes that you must know how to cook for the people you love.
Christmas Recipe : The Roast Turkey Buffet
This roast recipe serves about 8 persons.
Ingredients:
- 1 turkey buffet (approximately 3.5 kg)
- olive oil
- salt and pepper
- 500 g rindless bacon rashers
- You will need:
- A cutting board
- Cook’s knife
- Weight measure
- Roasting tray
Method:
1. Preheat the oven to 180ºc.
2. Use paper towel to pat the turkey breast dry inside and out. rub with olive oil and season with salt and pepper. Place on a roasting tray and lay the bacon rashers over the breast, then roast in the oven for 45 minutes.
3. Remove the bacon, baste the turkey with pan juices and cook for a further 45 minutes, basting at least 3 more times.
4. Allow 30 minutes cooking time per kilogram, therefore a 3.5-kg buffet will take approximately 1¾ hours. Always test with a skewer, making sure the juices run clear after inserting and removing the skewer.
5. When cooked, remove, cover with foil and rest for 15–30 minutes (depending on size) before carving. Resting time ensures the juices settle throughout the meat, leaving the entire breast moist and tender.
My personal cooking hints and tips:
* The turkey buffet is the first choice of chefs as it can provide large quantities of moist, white turkey meat and little wastage. Although turkey drumsticks may appear to be succulent, they are tougher and chewier than their chicken equivalents.
* Depending on numbers, about 400 g raw weight per person should do. This means for 8 people you will be looking at a buffet breast around 3–3.5 kg.
* If serving at Christmas, allow for the fact that several other meats are usually served at the Christmas table and that leftover turkey meat is a prized item over the following few days.
* 50 g butter for basting may be substituted for olive oil.
* If there are not enough cooking juices to baste, sprinkle with hot water.
* Remove the turkey from the fridge to allow ample time for it to reach room temperature before cooking.
* Never cook a partially thawed bird; the bird may appear cooked through, but if the internal flesh has not reached 75ºC, dangerous micro-organisms may have survived.
* When roasting meats, a wise investment is a digital meat thermometer (probe) which is inserted into the thickest part of the meat and away from any fat or bones (which have a higher temperature reading while cooking) as it goes into the oven and stays there the entire time the meat is roasted.
* Cook fresh poultry within 2 or 3 days of purchasing.
* If ample cooking juices remain once the turkey has been cooked, use to baste roast vegetables for added flavor.
* Leftover turkey is ideal for sandwiches and salads the next day. I will soon give you my recipe to make a ‘Chef’s -chicken or turkey- Salad’ with chicken / turkey leftover.
I Hope you will enjoy this recipe, do not hesitate to share your experience by commenting :)
I wish to everyone a Merry Christmas and A Happy New Year 2012 !
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