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If you’re worried about cooking the perfect Christmas turkey because you’re afraid you’ll get it wrong, don’t be. This recipe is nice and simple and will help you achieve brilliant results for your Christmas meal.
Take your turkey out of the fridge about an hour before you’re ready to cook it so it comes up to room temperature before roasting. Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity. Drizzle the meat with a good amount of olive oil, add a few good sprinkles of salt and pepper and then rub this seasoning all over the bird, making sure you get in to all the nooks and crannies.
Preheat your oven to full whack then get started on your stuffing. Pour a lug or two of olive oil into a large pan on a medium heat and fry off your chopped onion for about 10 minutes or until softened. Stir in a good pinch of salt and pepper, the ground nutmeg and your chopped sage leaves, then continue to fry and stir for another minute or two.
Spoon the onion mixture into a large bowl and let it cool completely. Once cooled, add your pork scrunch everything together. Once it’s mixed really well, bring the stuffing together into a ball, then cover and chill until you’re ready to stuff your turkey.
Pull the skin at the neck-end back so you can see a cavity and push about half of your stuffing inside your turkey. Not too much: you don’t want to pack it so tightly it slows down the cooking. Once done, pull and fold the skin over the opening and tuck it under the bird so it looks nice.
Turn the turkey around and drop a few small pieces of stuffing into the larger cavity along with your clementine halves and a few sprigs of rosemary. Place your roughly chopped veggies in the bottom of a roasting pan and lay your turkey on top. Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 180°C/350°F/gas 4. Cook for about 35 to 40 minutes per kilo. The 5kg bird in this recipe will take about 3 to 3½ hours.
Check on your turkey every 20 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 2½ hours, remove the foil so the skin gets golden and crispy.
When the time is up, take your turkey out of the oven and stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it’s ready. If not, pop the turkey back in the oven to cook for a bit longer then check again. When you’re confident it’s cooked, rest the turkey for at least 1 hour, preferably 2 hours for bigger birds. Meanwhile you can get your veggies and gravy ready.
- Whack: Strong hit, punch with strength.
- Nooks: A small space that is hidden or partly sheltered.
- Crannies: A small, narrow opening in something solid.
- Stir: To mix a liquid or other substance by moving an object such as a spoon in a circular pattern.
- Mince: Meat that has been cut up into very small pieces, often using a special machine.
- Scrunch: Press hard things together so that they make a noise.
- Tuck: To push a loose end of a piece of clothing or material into a particular place or position.
- Basting: To pour hot fat and liquid over meat while it is cooking.
Try to carry out your favorite Christmas dish and have fun while cooking and preparing.
- What are you going to have for dinner this Christmas and New Year’s Eve?
Welcome to this activity created by Learning Advisor Ms. Daniella Georgia Arce Santiago from Polanco Branch. Take note of all the pink words, read the text, watch the video and answer the question in the comment section below.