FREE The Perfect Christmas Turkey Recipe Tips

Turkey is the most popular festive meat with around 10 million Christmas turkeys being consumed in the UK each year. Learn how to cook the perfect Christmas turkey this year with this informative recipe.

To begin you will need the following ingredients; a 14 pound (lb)/6.5 kilogram (kg) turkey (this will feed about 12 people), 175 grams (g) of butter (this will need to be adjusted if you have a different sized turkey), 3.5 litres (ltr) of stuffing (this will need to be adjusted if you have a different sized turkey), 4 cups of water or turkey stock, salt, ground pepper, 5 chopped carrots, 500g of frozen, mixed vegetables, 500g of chopped mushrooms, 3 large, chopped onions and 3 large, chopped bell peppers.

You will also need the following cooking instruments; an oven pre-heated to gas mark 7, 425 degrees F (220 degrees C), a roasting tin, an oven proof bowl, a turkey baster and a meat thermometer.

Once you have all the above prepared follow this recipe to cook the perfect Christmas turkey:

- 1) Pre-heat the oven to gas mark 7, 425 degrees F (220 degrees C).

- 2) Remove the giblets from the middle of the turkey.

- 3) Add your favourite stuffing. You should put two thirds in the neck end between the neck and skin and then tuck the neck flap against the back of the bird, securing it with a skewer. After this you will need to flip the turkey over and tuck in the wings. Then you can put the remaining third of stuffing in the body cavity. When stuffing the turkey make sure you do not pack it in too tightly to ensure that it heats properly. Once the turkey is fully stuffed you will need to tie the legs together using some heavy duty kitchen twine.

- 4) Place the turkey in a roasting tin.

- 5) Place any remaining stuffing in an oven proof bowl and cover this with foil.

- 6) Spread 175g of softened butter over the turkey's skin.

- 7) Add the carrot, mushroom, onion and pepper to the roasting tin.

- 8) Sprinkle salt and pepper over the buttered turkey and vegetables.

- 9) Pour two cups of water or turkey stock into the roasting tin.

- 10) Place the turkey in the pre-heated oven for 40 minutes.

- 11) Remove the turkey and baste it with the juices at the bottom of the roasting tin.

- 12) Reduce the oven temperature to gas mark 3, 325 degrees F (170 degrees C) and place the turkey back in the oven to cook for a further 3 and a 1/2 hours.

- 13) Every 30 minutes remove the turkey from the oven and baste it with the juices at the bottom of the roasting tin.

- 14) Increase the temperature of the oven to gas mark 6, 400 degrees F (200 degrees C) and cook the turkey and stuffing for a further 30 minutes.

- 15) Remove the turkey and pierce the thigh to see if the juices run clear. If they do not then put the turkey back in the oven and keep testing for readiness every 10 minutes. Once the juices do run clear insert your meat thermometer into the turkey along the breast bone and check that the temperature is between 160 degrees F (71 degrees C) and 165 degrees F (74 degrees C). Then insert your meat thermometer into the turkey leg and check that the temperature is 180 degrees F (82 degrees C). Once the turkey is ready cover it and the vegetables in foil and leave them to stand for 45 minutes.

- 16) Place the bowl of remaining stuffing into the oven and cook for 20 minutes at gas mark 4, 350 degrees F (180 degrees C) and then 20 minutes at gas mark 6, 400 degrees F (200 degrees C). Then remove the stuffing and check that the top is golden brown. If not put the bowl of stuffing back in the oven and keep testing for readiness every 5 minutes. Once ready take the stuffing out of the oven, remove the foil and add the stuffing from inside the turkey to the bowl.

- 17) Carve the turkey and serve with a portion of vegetables from the roasting tin, some gravy and some stuffing.

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

Free Tips For a Great Turkey Dinner This Year

Thanksgiving is coming and that means cooks around the country will be doing their best to outdo last year’s Thanksgiving turkey
Here are some tips to help you get organized and turn out a fabulous feast come the day of Thanksgiving.
Get Organized and Start Planning.
You will probably need about one pound of turkey per Thanksgiving guest. Smaller turkeys cook well and dry out less so once you’re beyond about 14 or 14 people consider picking up two small turkeys such as to 10 or 11 pounders instead. Everyone loves Thanksgiving leftovers so don’t worry about the extras.
If you need a fresh turkey (I always do) connect with your store in advance (like now) and pick it up a couple of days in advance. Put it on the bottom shelf of your refrigerator in a tray to collect any juices.

If your turkey comes frozen also buy a couple of days in advance and allow to thaw in the refrigerator (again bottom shelf) never thaw meat on the counter.
Set Up
A note on brining
I love to brine my turkeys. Before brining I honestly did not like Thanksgiving Turkey that much and just ate teeny pieces. Now we have discovered brining these last 5 years and wouldn’t go back.
Brining is to soak the meat in a sugar and salt solution for a period of hours. The meat absorbs the solution and cooks up faster and more flavorful than otherwise.
If you’re planning on brining your turkey this year you will need a fresh turkey. Kosher or frozen turkeys have already been treated with a salt solution and you will end up with something not so good if you attempt to brine one of these.
So make sure you get a turkey that has not been treated with a salt solution. You will have to set that up the night before (12 to 14 hours in advance). Remove the turkey giblets and neck from the turkey and rinse it well.
A roasting pan with a V shaped rack works well if you tend to rotate your turkey during the baking.
Some will insist on starting the turkey on the breast so that the juices flow downward first and it turns out less dry.
Bake your stuffing in a separate pan outside of the turkey. The turkey cavity is that last to cook and the stuffing is in danger of not cooking through with raw turkey juices in it.Using one of those meat roasting bags is a great idea if you are concerned about your turkey drying out. I have used them with great success. Follow the directions and never give up your secret.
Make sure you have fresh spices on hand. Sage, and thyme are two I cannot do without.
Baking
Use a meat thermometer so you never wonder if your turkey is done.
If you notice your skin getting too dark then use foil to keep it from over browning. My family has requested the darker skin so foil is never used here.
If you rotate your turkey during baking use paper towels to grab the legs and turn and toss after using.
Let your turkey rest for 30 minutes after baking before carving to serve.

Deep Fried Turkey Instructions and Tips

Do you want to learn how to deep fry a turkey that will amaze your family and friends? I've been making our Thanksgiving bird like this for years and I promise you've never tasted anything like a whole turkey deep fried to perfection. If you've never tried to deep fry turkey there are some important things to keep in mind. That's why I wrote this helpful article containing deep fry turkey instructions and tips to help your frying go smoothly.
First of all you need to pick up a Turkey Frying Set. You could just use a big pot and rig something up yourself but it will be a lot easier and safer to use a set specifically designed for deep frying turkey. They run around $39 to $79 and they're worth every penny. They come with a large pot, a sturdy metal stand, a thermometer, a burner you hook up to your propane tank, and a hook you'll use when moving the bird in and out of the oil. You should also pick up a pair of rubber gloves to protect you from splattering oil.



You'll also need several gallons of cooking oil. Peanut oil works best but its a little expensive. If you can't afford to splurge canola oil will work just as well.
To prepare your bird you need to wash him thoroughly inside and out. Make sure there are no pop up devices or anything else inside.
Next you need to measure how much oil you'll need for frying. Place your turkey in the pot and add water until the bird is completely covered. Remove the bird and then measure the amount of water left in the pot. Now you know exactly how much oil you'll need!
Use paper towels to dry your turkey both inside and out, then season it using whatever dry rub recipe you like. I don't recommend using marinade for deep frying turkeys because you want the bird to be dry when you lower it into the oil.
Make sure the inside of the pot is completely dry too and then add the oil. Heat it up to a temperature of at least 350 degrees. For safety purposes you should have everything set up outside. Never deep fry inside your house or garage. It's extremely dangerous.
Once your oil is hot enough its time to carefully lower the bird in. Use extra caution and go slowly so you don't splatter oil or tip over the pot. You may want to have a friend standing by nearby just in case you need help.



Now one of the most common questions people ask is "How long to deep fry a turkey?" I never get tired of seeing the looks on their faces when I tell them just 3 1/2 minutes per pound. Isn't it amazing that the same turkey that takes hours to cook in the oven will be ready to eat in just 35-45 minutes when fried?
When the time is up turn off the burner and carefully remove the bird from the oil. Let it drain out and rest for about ten minutes and it will be ready for carving. Despite what you may think, it won't be all greasy and oily. If you followed my deep fry turkey instructions your bird will be juicy and delicious. You may never cook a turkey in the oven again!