Recipes
COOKING YOUR TURKEY
A soon as possible, on receiving your turkey, remove all packaging and store in a cool place, preferable the bottom of your refrigerator. Remove the giblets if they are inside and also keep in the cool. The bird is best cooked within 2-3 days of purchase.
Cooking on Christmas Day
Our method should help you to produce a truly tasty turkey with especially succulent breast meat.
If you wish to stuff your turkey, prepare your favourite stuffing recipe and fill the neck cavity only. You may like to put a large Bramley apple or peeled onion into the body cavity.
Sprinkle the bird with salt and pepper then place it breast side down (covered with foil if you prefer) in a roasting tin.
The oven should be pre-heated to 230° / 450°f/ gas mark 8 and the bird cooked at this temperature for 30 to 60 minutes depending on size, before reducing the heat to 190°C / 375°F/gas mark 5. About 30 minutes before the end of cooking open the foil if used and turn the bird onto its back to brown the breast.
Most Important
Do try to avoid over-cooking. Test with a fork on the inside of the thigh – the bird is ready when the juices run clear.
After cooking, allow the turkey to rest for about 15 to 20 minutes, and then carve.
How much per person;
Whole Bird ....1/2 kg (1lb) per person
Crown.......1/3 kg per person
Breast Roast.....1/4 kg (1/2 lb) per person
These are only a guide depending on how much you require for leftovers and future use.
HOW TO MAKE TURKEY STOCK WITH THE GIBLETS
Roast the giblets in a medium to hot oven until brown (20 mins). In a pan add roughly chopped onion, celery and carrot and lightly brown in a little oil. Then add roughly chopped garlic and the roasted giblets. Add herbs to taste. Cover with cold water, and bring to boil, skim and simmer gently for 30 mins to one hour.
COOKING YOUR GOOSE
Storing
Remove the giblets and the body cavity fat.
Store the giblets and the goose separately in the refrigerator.
Frozen birds must be allowed to thaw thoroughly before cooking, following the instructions on the packaging.
Roasting
You will need the following:
Large deep meat tin (ideally with a trivet or rack)
Foil
Salt and pepper
Stuffing of your choice
Allow 15 minutes per 450g / 1lb plus 20 minutes.
Do not overcook.
Approximate time: 4.50kg / 10lb = 3 hours 5.40kg / 12 lb = 3.5 hours.
Oven 200°c / 400°f / Gas Mark 6
Method
Place the giblets in 2.2 litres / 4 pints of water.
Bring to the boil and then simmer gently for approx 1 hour with the lid on.
Strain and thicken the stock to make the gravy.
Prick the skin, rub salt and pepper over the skin.
Stuff the goose with your favourite stuffing or as an alternative fill the body cavity with chopped apple and herbs of your choice and cook the stuffing separately in a dish.
To prevent burning wrap legs in foil and also cover with some of the fat.
Place the goose on a trivet or rack in the meat tin breast side up.
Cover meat tin with foil and place in pre-heated oven.
After the first hour baste the goose and make sure the legs are still covered and that the skin is not burning.
Pour off surplus fat into a container.
For the last half to three quarters of an hour uncover the breast to brown and baste again, pouring off the surplus fat.
When cooked lift the goose on to a carving dish to rest for approximately 20 minutes before carving.
Cover loosely with foil.
GOOSE CRACKLING
goose skin
raw goose fat
small amount of milk
salt
Remove fat from skin and thoroughly clean, cut skin into evenly
sized pieces and place in a wide based saucepan and just cover
with water, add the raw goose fat from the body of the goose
Put lid on saucepan and simmer until fat rises to top of water,
the crackling rises and is golden brown
Remove from heat and carefully drizzle milk over the top
Replace lid and gently swirl from side to side for a few moments
Over a strainer drain off fat, remove excess fat from the crackling
and season slightly with salt.
GOOSE AND HAM PIE
Left over goose meat
225g / 8oz cooked ham - cut into strips
113g / 4oz chestnut mushrooms - finely sliced
1 medium onion - finely chopped
1/4 - 1/2 pint goose giblet stock
1 tablespoon flour
225g / 8oz pastry - home-made or ready-to-use
2 tablespoons crème fraiche
Chopped parsley
Fry the mushrooms and onions together in some goose fat until
soft
and golden.
Stir in flour and cook for one minute.
Remove from heat and slowly pour in stock.
Place back on the heat and bring slowly to the boil, stirring all the time.
Remove from heat and add the goose meat, ham and chopped parsley.
Season well and stir in crème fraiche.
Leave until completely cold.
Place filling in a pie dish and cover with pastry.
Bake in a hot oven for 35 - 40 minutes or until pastry is golden brown.
Oven 200oC / 400oF / Gas mark 6
If you have any good Turkey or Goose recipes then please send them in and we shall post them on this page.
