Turkey at Revetts

The Perfect Turkey

Creating the perfect meal with one of our prize winning turkeys!

Preparation

Roast turkey cooking times:

These cooking times also apply to turkey crowns. Remember to weigh your turkey after stuffing it.

-Preheat the oven to 180C/350F/Gas 4.

-For a turkey that weighs less than 4.5kg/ 9lb 15oz: roast for 45 mins/kg or 18 mins/lb plus 20 minutes.

-For a turkey that weighs between 4.5kg/9lb 15oz and 6.5kg/14lb 5oz: roast for 40 mins/kg or 16 mins/lb.

-For a turkey that weighs more than 6.5kg/14lb 5oz: roast for 35 mins/kg or 14 mins/lb.

To stop the meat drying out, baste it every 30 minutes You can also cover the turkey with aluminium foil during cooking; uncover for the last 30 minutes to brown the skin.

Make sure the turkey is cooked through before serving: pierce the thickest part of the thigh with a skewer. If the juices run clear then the turkey is done. If they are pink, slide it straight back into the oven for a further 15 minutes before testing again and continue to do this until they do run clear.

Once it's done, transfer the turkey to a large serving dish, cover with aluminium foil and set aside to rest in a warm place for at least half an hour.

Raymond Blanc shows you an easy way to cook a show-stopping roast turkey. 

 

Ingredients

  • 20ml/¾fl oz rapeseed oil

  • 1 x 5kg/11lb good-quality free-range turkey, preferably organically reared, wishbone removed (ask your butcher to remove the wings and neck and chop them into 2.5cm/1in pieces to use in the dish)

  • 40g/1½oz unsalted butter, softened to room temperature

  • 2 pinches sea salt flakes

  • 2 pinches freshly ground white pepper

  • 200ml/7fl oz water

  • salt and freshly ground black pepper

  • 1-2 tsp ground arrowroot (depending on how thick you like your gravy), dissolved in 1 tbsp cold water

  • roast potatoes and steamed seasonal vegetables, to serve

  • Method

  • Remove the turkey from the fridge and bring to room temperature - this will take at least an hour.

  • When you are ready to cook, preheat the oven to 230C/220C fan/Gas 8.

  • Heat the rapeseed oil in a large, heavy-based roasting tray on the stove top. Add the chopped turkey wings and neck and fry for 8-10 minutes, turning the pieces over every 2-3 minutes, or until evenly browned all over.

  • Meanwhile, in a small bowl, soften the butter with the back of a dessert spoon, then season with the salt and freshly ground white pepper. Using a pastry brush or your hands, smear the seasoned butter all over the turkey. Add any remaining butter to the roasting tray once the chopped wings and neck have browned.

  • Place the turkey on top of the wing and neck pieces, then roast in the oven for 30 minutes.

  • Remove the turkey from the oven and baste all over with the cooking juices.

  • Reduce the oven temperature to 160C/150C fan/Gas 3.

  • Pour the water into the roasting tray, then return the turkey to the oven and continue to cook for a further 1 hour, basting the bird with the cooking juices every 20 minutes (do this quickly to prevent the heat escaping from the oven).

  • At the end of the cooking time, test that the turkey is cooked through by inserting a skewer or roasting fork into the thickest part of its thigh; if the juices run clear, the meat is cooked. Alternatively, use a meat thermometer; if cooked, the temperature should be 74°C or above. If the turkey is not fully cooked, return it to the oven for a further 20 minutes or until the juices run clear.

  • Remove the turkey from the oven and transfer the bird to a large, deep-sided tray, reserving the roasting tray the turkey was cooked in along with the cooking juices. Set the turkey aside to rest for a minimum of 30 minutes and up to 1½ hours.

  • While the turkey is resting, cook your roast potatoes and vegetable dishes.

  • When you’re almost ready to serve the meal, return the roasting tray used to cook the turkey to the stove top. Bring the cooking juices to the boil over a medium heat, scraping up any burned bits from the bottom of the tray using a wooden spoon.

  • Collect the juices released by the turkey as it was resting and add them to the gravy. Season, to taste, with salt and freshly ground black pepper, if needed.

  • Reduce the heat until the gravy is simmering, then stir in the dissolved arrowroot and cook until the gravy has thickened.

  • Strain the gravy through a fine sieve into a warmed jug. Keep warm.

  • To serve, bring the turkey to the table and carve into slices. Serve with the roast potatoes and vegetables. Pour over the gravy.

Fresh, Quality Turkey - you really can taste the difference

Prepared Turkey Crown
Rolled Turkey Breast
Turkey ready for the oven
Rolled Turkey Leg

Delicious boned turkey thighs and a turkey crown

Ready for cooking or freezing
Remove bones from the thigh
Roll and shape the meat
Bone in or bone out?
Wrap with smoked bacon

A great way to reduce any waste from your turkey is to get our team to prepare a turkey crown and boned turkey thighs. This can be a cost effective way to get the most from your turkey, the thighs can be cooked sperately or frozen for later leaving you to enjoy a succulent turkey crown for your special meal. The pictures below show how we prepare the legs for you.

E.W. Revett & Son

81 High Street, Wickham Market

Woodbridge, Suffolk

IP13 0RA

Telephone: 01728 746263

   Created by Attain Solutions Ltd