Roast turkey is very economical when you are serving a lot of people especially for parties and buffets.
When choosing fresh bird look for a breast that is broad in proportion to its length; this means there will be plenty of tender white meat. A flare of white up either side of the breast indicates a thin layer of fat under the skin which will baste the flesh and keep it moist when roasting.
Remember one-third of the weight will be lost when a fresh bird is drawn so allow for this when you estimate size. Frozen birds are sold oven-ready. Allow 12 oz (350g) oven-ready weight per person. From a 5 lb (2.3kg) turkey you get 5 portions; from an 8 lb (3.7kg) turkey, 9-10 portions; from a 12 lb (5.5 kg) turkey, 16 portions.
Let frozen turkey thaw completely. Remove the neck, giblets and loose fat from the body cavity.
Turkey usually has two stuffings:one in the neck and a second in the body cavity. The neck stuffing is most important because it gives the roast bird a good shape. A chestnut stuffing is always popular. When the breast is carved you should take a slice of the stuffing with it. A lump of butter and a few blanched onions can go in the body cavity. Truss turkey with string to make a compact shape.
For a traditional roast, spread turkey with soft butter, cover with bacon rashers and buttered paper or with a square of double-thickness butter muslinyou can baste right through th muslin. Roast in an oven heated to 425°F (220°C) or Gas no. 7 kit- the first 30 minutes, then lower oven temperature to 350°F (180°C) or Gas no. 4 for a turkey up to 12 lb (5.5kg) i or 325°F (160°C) or Gas no. 3 for a turkey over 12 it) (5.5kg) for the rest of the roasting time.
Cooking times are: 8-10 lb (3.6-4.5kg), 3-3′/2 hours; 10-14 lb (4.5-6.4kg), 31/2-4 hours; 1418 lb (6.4-8.2kg), 4-41/2 hours and 18-20 lb (8.2-9.1 kg), 4′/2-5 hours.
For a slow roast set the bird in an oven heated to 325°F (160°C) or Gas no. 3. Calculate :25 minutes per 1 lb (450g) for-a turkey up to 12 lb (5.5kg) and 20 minutes per 1 lb (450g) for a turkey over 12 lb (5.5kg). Large turkeys are excellent cooked this way. On a roasting thermometer a temperature of 190°F (90°C) will indicate that the turkey is cooked.
Put 1 tablespoon of flour in a roasting tin and place turkey on top; during roasting flour absorbs.
POULTRY
drippings and takes colour. The flour contributes to making a rich gravy 89).
Allow roast turkey to stand for at least 15 minutes before carving. If skin is not cut or pierced it will hold in the heat. Juices get a chance to settle and the meat slices better.
Hot roast turkey is great with cranberry preserve or relish and gravy. Cold sliced turkey can be served with sweet pickled fruits and is very good with Cumberland sauce.