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28.11.11

Turkey: How Do You Cook Yours?

As previously mentioned, when I was little cooking the turkey always seemed like such a mammoth task for my mum in particular.
4 years ago my mum then informed me of a new, almost stress free, way of cooking turkey.
She'd seen Phil Vickery (on This Morning I expect) share his way of cooking his Christmas Day Turkey and said it was genius and really quick.
I didn't quite believe her.
Approximately 2/3 hours cooking and then its done? How could this be? How can it go from taking hours to cook this sometimes beast of a bird to just 2/3 hours?
I had to try it.
My husband wasn't so sure but once I'd convinced him to at least give it a try we went for it.
And success!!

Every year we now cook our Turkey "The Phil Vickery Way" (we make some adjustments in that we don't use bay leaves or add stuffing but I believe the key to a good recipe is room to adjust it to suit your families needs and likes)
Our Turkey is ordered from the Butchers (after our Fresh Free Range Delight last year long are the days of hunting the perfect frozen Turkey from Supermarkets-fresh if we were lucky!) so I have dug out this recipe from my recipe folder in preparation for the big day!
I use a large foil tin, the ones which only seem available in the supermarkets around this time of year, as its perfect when boiling and adding the double foil covers.

Taken from his website this is the way you SHOULD be cooking your turkey this year...and every year!!

Serves
8-10 adults
Preparation time: 25 minutes.
Cooking time: 2½ hours, approx

1 x 5 kg just under 12lb, Bronze turkey, with giblets and the wish bone removed.

2 large carrots, peeled
2 large onion, peeled
6 sticks of celery
leek        
2 bay leaves

2 chicken stock cubes
½ bottle dry white wine
2 pints cold water
salt and freshly ground black pepper
55g melted butter
2 tbsp roughly cornflour
4-6 tbsp cold water

Methods/steps
Pre heat the oven to 200°C gas 6.
First job is to remove the giblets from the bird, and if you are using a frozen bird then make sure that it is fully defrosted.
Season the bird well inside and out well with salt and pepper and pack the stuffing into the body cavity.(see recipe)
Tie the legs and the Parsons nose together with a piece of string and secure well, so the stuffing is held inside the bird.
Chop all the vegetables into large chunks and place in the bottom of a large baking tray place the turkey on top, the tray should be large enough so the bird has at least 2 inches gap around.
Pour in the white wine, cold water and chicken stock cube, and place the whole tray on to the stove.
Bring to the boil and cover tightly with two layers of foil and pop into a preheated oven.
cook the bird for about 2 hours, approximately.
To check if the bird is cooked, remove from the oven carefully as there will be a lot of stock, wine and turkey juices.
Remove the foil and insert a knife where the thigh attaches itself to the body of the bird, the juices should run clear. If not, then cover again with foil and cook for a further 20 minutes.
When the bird is cooked, remove from the oven, turn the oven up to 230 degrees C, Gas 8, brush with the melted butter and cook until browned, about 15 minutes.
When nicely browned, remove from the oven and carefully, tip off all the stock and keep warm.
Wrap the turkey in foil to keep warm, it will keep perfectly wrapped for 1 hour.
Re boil the stock and juices, you may need to add a little more water in a saucepan and skim well.
Mix the cornflour and water together and thicken the bubbling stock, don’t go mad.
Carve the bird the flesh will be soft and juicy, and serve the gravy and stuffing separately.
Additional Tips
The above recipe was for a 5kg bird.
For a 8kg bird I would steam it for 2 hours and 30-45 minutes,and then brown it in the same way.
For a 10-12kg bird I would steam it for 3 hours and 45 minutes, and then brown it in the same way.
Please remember that times will depend on each individual oven, but the most important thing is that you seal the turkey well (use a tin with a lip) with foil so that you steam the bird.

Turkey, The Phil Vickery Way! www.vickery.tv