Each year I try a new way of preparing Turkey. I enjoy tackling different cooking methods as well as making my Christmas cooking more efficient. Some years when the whole extended families at the farm, it is far more efficient to light the webber and take the strain of my country kitchen.
I love the smokey taste of slow cooking my whole Turkey in the webber BBQ over coals. This is the way my mother always prepared the bird and is a great option when feeding lots of people. The webber will fit a huge Turkey size that most conventional ovens will struggle with.
When I have less to feed on Christmas day, a particular family favourite is a deboned and rolled Turkey. I simply bone out my Turkey, stuff it with something exotic and roast it in a conventional oven. By deboning I save hours of cooking time. My favourite stuffing is Cranberry and Chestnut and then I simply baste the outside with pan juices and my Turkey Basting Marinade.
You may wish to use a Turkey Buffe to save on cooking time. A Turkey Buffe is a great option if you are not a fan of brown Turkey Meat. It is basically Turkey Breast on the crown, with all the legs and wings removed. To cook a Turkey Buffe follow the directions below, just lower the cooking time according to weight.
A Turkey is a large investment so it is worthwhile checking out my tips and tricks to perfectly roasting your bird. There is nothing worse than sitting down to an overcooked dry bird Christmas Day. As with any cooking instructions please use my instructions as a tried and tested guide. Ovens vary in heat distribution and temperature control.
Instructions on How To Roast Your Turkey Or Turkey Buffe:
- Pre-heat oven to 170°C
- Rinse and wipe your fresh Turkey dry with kitchen paper.
- Add stuffing to the turkey cavity and pack it loosely not compressed.
- Transfer your turkey to a deep baking tray and massage your whole turkey with a simple Turkey Basting Marinade of 4 tbs olive oil, 60g melted butter, 2 cloves of fresh garlic roughly chopped, 6 sprigs of thyme, sea salt and pepper.
- Add a cup of vegetable stock to the bottom of the baking tray. (This will keep your turkey moist and succulent as well as assist with basting juices and extending the gravy)
- Place your turkey in the oven covered loosely with foil to stop the skin from burning and drying out.
- You need to bake your whole turkey or buffe for approximately 40min per kilo. For example a 4kg turkey will take approximately 2 hours & 40 mins to cook.
- Remove your turkey every 20 – 40mins and baste it with the cooking juices that are in the bottom of the baking tray.
- Remove the foil completely from your turkey for the final 40 mins to brown the breast.
- If unsure, your turkey is cooked when juices run clear after being pierced in the breast with a skewer. I prefer to use a Meat Thermometer which is guarantees a perfect result.
- Allow your turkey to rest in a warm place for approximately 20 minutes before carving. This will ensure that the juices have settled and will make the meat very succulent.
- While your turkey is resting, strain the juices from the baking tray to make a rich accompanying gravy. Serve it along with my simple Christmas Pear & Cranberry Relish.
Enjoy your festive cooking! It's all about family and friends...
I would love to see your turkey pics! Email them to us or post them on our Facebook page or tag us on Instagram @countryproducepantry
If you would like to purchase a Turkey please go to the MWM Online Christmas Hamper Selection. We have a large range of Frozen and Free Range Turkeys, Geese and Ducks Instore & online.
Our Christmas Hamper Butcher Box gives you the option to grab a Turkey at a special discounted price.
If you would like to purchase a Whole Turkey and have it deboned, please let us know in the "Additional Information" box at the checkout.
Deboned Turkeys will loose approximately 20% of whole weight. Please check out my pictures below as there are two options for deboned Turkeys ~ Boneless & Rolled or Semi Boneless (wings & legs left on).
For Online customers we will provide you with either string or netting so you can tie your bird up after stuffing in your fresh home delivered produce box, for store customers simply bring your stuffing in a few days prior to collection of you Turkey.
Merry Christmas from the Team at MWM
Boneless Stuffed Whole Turkey Netted