The turkey is done when it registers a minimum of 165° in the thickest part of the thigh.

How to cook a turkey joint. Immersing turkey in salted liquid (brine) for up to two days in order to add flavor and tenderness. Web cover with foil and roast the turkey for 50 minutes per kilo plus 30 minutes extra. This recipe has been provided.

Remove the foil for the last 30 minutes. Web use your tray of trivet veg and juices to make your gravy. Easy peasy 5 nutrition per serving calories 519 carbs 25g protein 85g fat 5.2g saturates 1.3g sugars 19g the pinch of nometer rate this plate

Web there are several ways of seasoning a turkey prior to cooking, the most common include the following: Top tips for making this stuffed turkey joint Web the common thought on turkey is that it's a dry meat.

Letting turkey stand in a savory, acidic liquid in order to add additional flavor. Tie legs together with kitchen twine. For smaller groups that love that roasted turkey taste, try a boneless roast.

15 to 20 minutes per pound; Web (you can cover and chill for up to 24 hours before cooking if using a fresh turkey joint, or cook the same day if using a previously frozen joint.) preheat the oven to 200c/180c fan/gas 6. What temperature should the turkey be?

Web preheat your oven and take the joint out of the fridge to come up to room temperature 30 minutes before the start of your cooking time. Remove from the oven and allow to rest for 10 mins, then cut into portions (remove thin bones and tendons) and serve. 4.5kg turkey breast joint :