LAST-MINUTE TURKEY GUIDE How to cook the per­fect turkey

Wil­liam Hem­ming, head chef at Simp­son’s in the Strand in Lon­don, shares his sim­ple method for cook­ing the per­fect turkey

BBC Good Food - - Contents - Pho­to­graph EMMA BOYNS il­lus­tra­tions MIRIAM NICE

Choose a bird that’s go­ing to be the right size for you and your fam­ily – no­body wants to be eat­ing turkey for days after the fes­tiv­i­ties (though a turkey and cran­berry rel­ish sand­wich on soft white bloomer is lovely). I would rec­om­mend a free-range bird and, this year, we’ll be us­ing a York­shire Dales herb-fed turkey at Simp­son’s in the Strand. De­cide what sides you would like with your turkey – these ex­tra bits can mean a few lo­gis­ti­cal tweaks, un­less you’re lucky enough to have two ovens. To cal­cu­late roast­ing times, visit bbc­good­ roast-times.

SERVES 5-6 PREP 10 mins plus at least 11/2 hrs rest­ing COOK 3 hrs EASY

4.5kg free-range turkey 25g sage

25g thyme

20g gar­lic cloves 2 medium onions, halved olive oil, clar­i­fied but­ter or drip­ping, for roast­ing 10g sea salt

5g ground black pep­per

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