Many thanks to LineRunnerCrouchingReindeer and HintofBream for helping to fox-proof my turkey in Food. It now needs idiot-proofing.
I'm cooking my first ever Christmas turkey this year and could do with some help. I'm following Nigella's brine-soaking recipe but do not understand the following:
-
In the recipe (here) she doesn't say to cover the turkey with foil. Should I do that anyway and if I do will it increase the cooking time?
-
I've heard that you should cook the turkey breast-side down so that all the juices keep the breast meat moist, then turn it over for the last 20 minutes to brown the top. Is that right or completely mad? If it's completely mad, should I use the wire rack in my roasting tin to keep the turkey out of the juices?
-
If I use a turkey crown, how do I check that's it's cooked through?
-
Probably the most important one - having dithered for too long, I've missed the pre-order window for my local butcher and Sainsbury's. The supermarkets are getting their fresh turkeys in from the 19th to the 21st. I don't want a turkey taking up my fridge for the whole week but I don't want to leave it so long that I can't get one or can't get the size I want. When should I get it?
Any answers to any of the above much appreciated!