Lowestoft's top tips for a tender turkey from Jackie's Kitchen

17th December 2012

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The way we cook our turkey often gets learned from the traditions that were passed on by our families when we were growing up. This is how I inherited my Christmas dinner traditions, plus I added a few of my own.

Heat your oven to 180 - 200C.
When I was young, Mum always put the stuffing in the cavity of the turkey rather than baking it separately. She then used to insert a cooking apple in the smaller hole at the other end. (an onion can also be used for more flavour)
Place the turkey in a large roasting dish and cover with foil.
PLace in the oven and roast for 45 minutes per kilo, plus an extra 30 minutes after that.
In the last hour of roasting I always take it out, lift the foil, then place rashers of bacon and chipolatas over the top of the turkey, which helps to keep the top of the turkey moist, as it takes the hottest air from the breast. Put the foil back on and continue roasting.
In the last 30 minutes, I then take off the foil and let the top brown well.

The bird should be golden, the chipolatas well cooked and the bacon nice and crisp. The apple or onion will be soft and flavours infused. The stuffing will be really moist and tasty.

ENJOY!

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