Cook­ing the turkey

The Mail on Sunday - You - - Jamie Christmas Special -

It’s game time, and your tim­ings are key. Re­mem­ber­ing to work out enough time for the bird to come up to room tem­per­a­ture, to cook, and to rest for 2 hours will de­ter­mine when you start cook­ing and when you eat. Plan ahead! THE FIRST STEP IS KEY You must let your bird come up to room tem­per­a­ture af­ter be­ing in the fridge. It’ll give you more re­li­able cook­ing times, as well as juicier, more ten­der meat, as the bird isn’t shocked when it hits the heat of the oven.

Pre­heat the oven to 180C/350F/gas 4. If you’ve made and frozen my Get-ahead Gravy (see page 40), now’s a good time to get it out of the freezer. You want to cook a higher-wel­fare bird for 25 to 30 min­utes per kilo, and a stan­dard bird for 35 to 40 min­utes per kilo (see my guide to roast­ing meat in my Jamie Oliver’s Christ­mas Cook­book for more info, as well as my Face­book chat­bot). Higher-wel­fare birds gen­er­ally have more in­tra­mus­cu­lar fat, which means they cook quicker than stan­dard, lean birds. If you’ve got a 7kg bird,

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